[Ingredients/Seasoning]

1 pork loin, 150g jellyfish skin, 1 frying stick, 2 tablespoons of garlic, 10g of green onion (1 inch long), season with 3 tablespoons of sugar, 3 tablespoons of white vinegar, 2 tablespoons of soy sauce, 2 tablespoons of water, 1 tablespoon of sesame oil, 1 tablespoon of ketchup, 1/2 tablespoon of cornstarch, and 1/2 teaspoon of salt.

②Jellyfish skin soaked in cold water for 1 day, cut into l inch wide, two inches long size, and in the long side of the cut on the 0.5 cm intervals of about l / 2 inches long kerf such as comb (commonly known as the Buddha's hand) spare.

3 in a pot of boiling water 8 cups of boiling water, used to scald jellyfish skin (but after the water boils into about 2 cups of cold water before the jellyfish skin can be put down) scalding about 3 seconds, fish out of the rinse cold water. Bring the water to a boil again, pour 1 tablespoon of the wine over the water, then drop the cashew flowers into the pot and blanch for about 5 seconds, then remove and drain.

4) Heat a frying pan (3 tablespoons of oil), sauté the garlic and scallions, then add the cashews and hibiscus skin to the pan, stir-fry over high heat for about 3 seconds, then pour down the seasonings and stir-fry, drizzle with 1 tablespoon of hot oil, and then serve on top of the fried fritters (cut the fritters into 1-inch lengths, crisp up the pieces, and then put them on a plate).