Wash pork, absorb water, reverse grain, cross cut, and obliquely cut into thin slices about 0.3cm thick.

Add ginger slices, sesame bean curd, Lee Kum Kee old village oyster sauce and Lin Wei, grab all the gravy by hand and let the meat slices absorb, and marinate for 10 minute. (Pay attention to the salty taste of fermented bean curd and increase or decrease it as appropriate. )

It has been 125 years since Lee Kum Kee was founded! "Lee Kum Kee Old House Super Oyster Sauce" has mastered the top secret recipe of oyster sauce and insisted on using first-class fresh oysters to ensure that every drop is the essence. Oysters are rich in umami flavor, fresh and pure, and can be called the best oyster sauce.

Add cassava flour (sweet potato flour) and stir well.

Take a pot of oil (at least 0.5cm high) and heat it to a suitable degree. If you insert bamboo chopsticks, there will be small bubbles! )

Medium heat, put the meat slices in and spread them out quickly. (Friends who are worried about not moving fast enough can deal with it several times! ) fry both sides and a half until slightly discolored, and then take out. Increase the oil temperature, and then quickly pass the oil to make the surface more crisp. (Spread the sliced meat on a clean kitchen paper towel to dissipate heat slightly, so as to avoid moisture regain and softening! ) spread the vine leaves on the plate and sprinkle a little white pepper to improve the taste.