Material:150g lean pork.

Ingredients: 75g of starch and 20g of carrot.

Seasoning: soy sauce 20g, vinegar 20g, sugar 20g, onion 10g, ginger 10g, garlic 10g, cooking wine 5g, refined salt 3g and monosodium glutamate 2g.

Exercise:

Traditional production methods:

1) Cut the meat into 4 mm thick slices and feed them with cooking wine, refined salt and soy sauce (3 g). If it's not tenderloin, add a tablespoon of pine meat powder.

2) Soak the starch thoroughly in cold water and hang it on the meat slices (thick and easy to grasp).

3) Shred carrots, onions and ginger respectively, and mince garlic.

4) Add soy sauce, vinegar, sugar, refined salt and monosodium glutamate into the bowl and beat it into juice for later use.

Note: you can't add water to the juice, otherwise it won't be tender outside the dish! )

5) Add1000g of soybean oil to the spoon, cook until it is done, add the pasted meat slices, fry until done, and take them out when raw.

6) When the oil temperature rises to 7-8 degrees, add the sliced meat and fry it for the second time, and take it out when it is golden brown.

7) Heat the spoon with base oil, add shredded carrots, shredded shallots, shredded ginger and minced garlic, then add the fried meat slices, and then add a proper amount of juice and stir well.