Main Ingredients: Pork Tenderloin 400g

Ingredients: Carrot 50g

Seasoning: Wine 10g Salt 5g Soy Sauce 15g Starch 10g Onion 10g Ginger 10g Garlic 10g Vinegar 10g Sugar 12g Monosodium Glutamate 3g Salad Oil 50g

Taste: Tender with a burnt crust, sweet and sour

Method of Preparation

1. Slice pork loin about 4mm thick, add salt, and a little bit of soy sauce.

Method of preparation

1. cut the pork loin into slices about 4mm thick, add cooking wine, salt and a little soy sauce and mix well, marinate to taste;

2. put the dry starch in a bowl and soak it in water;

3. cut the carrot, green onion and ginger into thin slices and chopped the garlic;

4. in a small bowl, add soy sauce, vinegar, sugar in the proportion of 2:2:2.5, and add refined salt, MSG and mix well. Salt, monosodium glutamate, mix well, do not add water inside;

5. Just soak the starch, water and starch will be separated, water on top, carefully pour out the water, the rest of the starch and the meat mixed evenly;

6. loin of meat under the 6-heat frying pan fried to the outside of the hardened, the meat in the middle of the raw fish out;

7. the oil temperature rises to 8-heat when then Put in the frying until golden brown when fishing out;

8. pan less oil, under the onion, ginger, garlic and carrots fry a few times, pour into the good juice, put in the fried meat, turn a few times immediately out of the pan on the good.

Frying meat section

Main ingredients: pork (lean) 300 grams

Seasoning: Vegetable oil 20 grams of salt 4 grams of soy sauce 3 grams of sugar 2 grams of vinegar 2 grams of sesame oil 3 grams of starch (peas) 5 grams of green onions 4 grams of garlic (white) 4 grams of ginger 3 grams

Peat Taste outside of the burnt tender, sweet and sour taste, bright oil bright gravy.

Method of Preparation

1. Add salt, soy sauce, sugar, vinegar, cornstarch and water in a bowl to make the sauce.

2. Sit on a spoon and add oil, burn to eighty percent of the heat will be the meat section by piece under the spoon frying, frying to the skin a little hard when the fish out of the knocking scattered, to be warmer when the oil will be the meat section and then put into the oil frying, was golden brown when the fish out of the control of the net oil.

3. The original spoon to stay in the bottom of the oil, put onions, ginger and garlic chili pot, and then into the meat section, pour into the sauce to turn the spoon, dripping sesame oil, out of the spoon on the plate can be.