Accessories: Fungus(20g)(20g) Egg White(40g) Cucumber(20g)

Seasonings: Onion(5g) Garlic(5g) Starch(Pea)(5g) Rhizoma Pinelliae Powder(100g) Sugar(40g) Sesame Oil(10g) Lard (Refined)(50g) Vinegar(20g) Soy Sauce(20g) grams) cooking wine (15 grams) salt (3 grams)

This product has had a deep-frying process, you need to prepare about 500 grams of cooked lard.

Making process

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1. Wash the pork tenderloin, cut it into 5 cm long, 2 cm wide strips, pat it with a knife, graze both sides, put it into a bowl, add a little salt and mix well.

2. Use egg white, diamond powder, add a little water and beat into egg white paste. Put the bowl of tenderloin strips into the bowl, stir the paste up.

3. Put the frying pan on the fire, add cooked lard, oil burned to fifty percent hot (oil temperature of about 95 ℃ or so), into the egg white paste filled with tenderloin strips, to be tenderloin strips shaped and then fish out. When the oil temperature burned to eighty percent hot (oil temperature of about 170 ℃ or so), and then put into the tenderloin strips, deep-fried again, fried to a golden brown when the fish out, the control of the oil to be used.

4. The original frying pan back to the fire, add oil, hot, add chopped green onions, ginger, garlic, a little stir-fry, into the cucumber, fungus, while adding wine, sugar, soy sauce, water boiling, 10 grams of starch (starch 5 grams of water) thickening, pour in the fried strips of meat, turn upside down, poured on the sesame oil can be mounted on a plate.