Ingredients:
Pork tenderloin 35g
1 teaspoon of cooking wine
white pepper? Spoon
1 scoop of soy sauce
appropriate amount of salt
onion, ginger and garlic
3 tablespoons of starch
appropriate amount of clear water
Some materials of juice: appropriate amount of white vinegar (aged vinegar can be used if not available)
2 scoops of soy sauce
4 scoops of sugar
appropriate amount of salt
. Cut the meat into 3mm thick slices (thinner if you like the crisp taste), pat it flat with a knife, add cooking wine, white pepper, soy sauce, salt and onion ginger for more than half an hour.
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2. The starch is soaked in clear water, and the ratio of starch to water is 3:1. After complete precipitation, only a thin layer of water (that is, the legendary state of non-Newtonian liquid) can be seen on it.
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3. Mix the materials in the juice evenly for later use.
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4. Put the marinated meat slices into the starch paste and grab them evenly (it is very important to grab this step)
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5. Add cooking oil to the hot pot and heat it to 7%. Fry the meat slices one by one until the meat slices become light yellow and take them out.
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6. Shred carrots and slice garlic for use.
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7. The oil in the pot continues to be heated to 8% heat (slightly starts to smoke), then all the meat slices are fried again until the meat slices are golden yellow, and then the oil is taken out for use.
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8. Leave a little base oil in the pot (slightly less than the usual amount of cooking), add garlic slices and shredded carrots and stir fry evenly, quickly add fried meat slices, pour in the prepared juice and stir fry evenly and immediately take out the pot.
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9. Sprinkle coriander on the plate and eat.
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1. Play a dish made before.