Crispy Pork in Sour Soup
1.
Cut the tenderloin into thin slices, add minced ginger, two spoons of pepper powder, one teaspoon of sugar and one teaspoon of salt.
2.
Add another spoonful of cooking wine, beat in an egg, and finally add starch, mix well, and marinate for half an hour.
3.
Soak the black fungus and cut the small tomatoes in half.
4.
Heat the oil in the pot to 50% heat, put in the marinated meat slices, keep the heat on medium and low, and fry until the meat slices are shaped and removed.
5.
Increase the oil temperature to 80% hot, add the small crispy pork and re-fry until the surface is golden.
6.
In a separate pot, add scallions and minced ginger until fragrant, pour in the cherry tomatoes and stir-fry for the juice (you can press it with a spoon or add tomato paste).
7.
Pour in the right amount of boiling water, add the small crispy pork and black fungus after boiling, cover the pot and simmer over medium-low heat for about 10 minutes.
8.
Add the greens to a boil, add a little salt and sugar to taste. Before boiling, sprinkle chopped green onion and drizzle with sesame oil.
