Chilled Old Meat
1.
Cut the tenderloin into pieces, marinate with a little salt, green onion and ginger water, pepper, cooking wine, and a little egg liquid to taste and set aside (grab well, eat thoroughly the marinade juice)
2.
Add lemon juice, sugar, salt and chicken powder to the tomato sauce, and stir evenly with a little starch
3.
Marinated meat, add dry starch and mix well
4.
Heat the wok into the oil and heat the meat into the meat and deep fry on a high fire. Fry on a low fire temperature for about 2 minutes. Take out the oil control and set aside.
5.
Increase the oil temperature until there are no bubbles, add the meat and re-fry at high temperature until golden and crisp, remove the oil control and set aside
6.
Heat up another pot, add oil to heat, add tomato sauce and simmer to thicken
7.
Add the meat and quickly turn the spoon until the sauce is evenly coated, and serve
8.
Prepare the ice cube container, pour the ancient meat on it and enjoy it quickly, you will not enjoy the unique charm of ice and fire later, but be careful not to burn your tongue😂😂
Tips:
Don't have too much egg liquid, otherwise it won't be crispy.
Dip the starch evenly, shake off the excess dry powder, otherwise it will easily fall off and fry the starch quickly, otherwise it will be easy to desizing. The ketchup needs to be boiled and thickened before adding the meat, otherwise it will not be able to cover the sauce. It is recommended to use lemon Juice, will give the ancient meat a fruity aroma
