Fried meat with crispy sauce 1. Prepare food in advance. 2. Boil water in the pot, add pork belly, ginger and winter shavings and cook until it is 80% mature. 3. Wash the steamed pork belly with cold water to make the meat more delicious, and then cut it into thin slices (about 3mm). 4. Shred ginger for use. 5. Put cold oil in a hot pot and cook for six times. Add ginger slices and saute until fragrant. 6. Then add the pork belly and stir-fry until it is slightly golden. 7. Add Lee Kum Kee garlic Chili sauce. 8. Add Lee Kum Kee delicious spicy soy sauce and Lee Kum Kee sweet jujube fresh soy sauce, stir-fry to taste. 9. Add some garlic stalks and stir-fry until they are seven-cooked. 10. Then pour in the garlic leaves and fry until it is broken.
Spicy pork tenderloin: 200g pork tenderloin, 50g raw eggs, 30g whole wheat flour, seasoning: 10g cassava starch (corn), 2g salt, 2g monosodium glutamate, 15g spicy pork tenderloin and 50g edible oil. Beat the raw eggs evenly; 2. Cut the tenderloin into thin strips of little finger size and put them into the egg liquid; 3. Add a little salt chicken tapioca starch to the egg liquid and mix it with the pulp; 4. Put a small half pot of oil in the pot and cook until it is 70% hot; 5. Soak the meat pieces with excellent meat quality into wheat flour (wheat flour does not need dry starch), so that the wheat flour is evenly wrapped and arranged; 6. Put the meat pieces dipped in wheat flour into the pot and fry until cooked; (Note that the note should be put one by one to prevent sticking; ) 7. Just fry the meat until it is golden on both sides and drain it.