Accessories: ginger, pepper, salt and thirteen spices.

Cooking wine, soy sauce, sesame oil, salt and pepper, cornmeal.

step

1. Prepare the required ingredients.

2. Wash the pork tenderloin and cut it into thick strips.

3. Cut the pork tenderloin into pieces and put it in a bowl. Add ginger and pepper.

4. Add some salt.

5. Add thirteen fragrant powders.

Add the right amount of soy sauce.

7. Finally, pour in the right amount of cooking wine and sesame oil.

8. Keep 10 minutes for standby.

9. Eggs are scattered as long as they are white (yolk is reserved for fried rice).

10. Add a little salad oil to the egg white and mix well.

1 1. Add a proper amount of raw flour to the egg white.

12. Stir well to make soft fried paste for later use.

13. ignite in a pot, add oil, and heat up by 40% over high fire. Hang the pork tenderloin evenly and fry it until soft.

14. fry the pasted meat strips in hot oil until cooked.

15. When it becomes Huang Shi, take out the drained oil and plate it.

16. Sprinkle a proper amount of Chili powder while it is hot (don't put it if you don't like spicy food), and dip it in salt and pepper or chutney when eating.