Accessories: 50g water chestnut, 40g peanut oil, 20g soy sauce, 2g monosodium glutamate, 5g onion 10g ginger, 5g garlic 10g balsamic vinegar 10g sesame oil 10g Heinz tomato sauce, 20g sugar 10g orange juice.

The practice of ten fragrant drunken spareribs

1. Pork tenderloin is cut into thick slices of 1.5cm, beaten evenly with a knife, and then cut into long strips.

2. Mix starch, soy sauce, monosodium glutamate, salt and water into slurry.

3. Sizing the cut tenderloin for later use.

4, the horseshoe is peeled and pedicled, and each grain is cut into four pieces.

5. Root the onion, wash it, cut the white onion into beads, and chop the garlic.

6. Mix soy sauce, sugar, balsamic vinegar, tomato sauce, orange juice, curry powder, sesame sauce, sesame oil and monosodium glutamate with onion, garlic, Jiang Mo and soup for later use.

7. Add oil to the pot, heat it, pour in tenderloin and horseshoe, fry until golden brown, and drain the oil.

8. Pour the drained tenderloin and horseshoe into the prepared sauce basin and stir a few times.

Cooking skills: Seasoning can be determined according to needs. Hot sauce can be added to those who like spicy food and sugar can be added to those who like sweet food.