Accessories: Oil, Salt, Egg White, 1 Starch, 1 Tablespoon of Wine, Chili Powder, Cumin Powder

Steps

1. Slice the pork into finger-thick strips and marinate with a pinch of salt and cooking wine

2. Add water, egg white, cumin, chili powder, and a pinch of salt and mix the starch into a thick paste

3.

3. Hang the marinated pork loin with the paste for spare

4. When the oil is heated to 60%, put the meat strips into the pan with the paste, shape them and fish them out when the temperature of the oil rises to the surface of the meat strips fried just now and then fry them again until the surface is golden brown. Do not turn, after a while the meat outside the crust will float up, if a pot with chopsticks to turn, but will stick to the pot.