1. One potato is peeled and cut into small pieces.
2. A few carrots are peeled and cut into small pieces. Red ginseng is thawed and cut into small pieces in advance.
3. Heat up a wok, add a proper amount of vegetable oil, add potatoes and carrots and stir-fry a few times.
4. Add a little cooking wine and some water to a boil. Turn to medium heat and simmer for a while.
5. Simmer some rice in advance, this time let's make a simple piggy-shaped rice ball. First use plastic wrap to round some rice to shape it.
6. Then cut out the pig’s nose, ears and trotters with carrots, then cut out the eyes and nostrils with seaweed, and install them separately.
7. When the potatoes in the pot are cooked, add a small curry cube, and then add a little salt according to your taste.
8. Continue to cook until the curry is completely melted.
9. Add red ginseng.
10. After the high heat accepts the thick soup, turn off the heat.
11. Cut the pork loin into strips in advance, and use a little cooking wine, light soy sauce, salt, sugar, white pepper, vegetable oil, and ginger slices to marinate for a while.
12. Prepare some dry starch, egg liquid and bread crumbs. Roll the tenderloin in the starch first, so that it is covered with dry starch.
13. Then roll in the egg liquid again.
14. Dip it with bread crumbs at the end.
15. Add vegetable oil to the pot, heat and fry until cooked.
16. Control the oil and remove it for later use.
17. Put the curry red ginseng potatoes in a small container and put them on the plate. The piglet rice balls are also placed, and the fried pork tenderloin is placed on the plate and decorated with cucumbers.
18. Finished picture
Tips:1. The red ginseng I bought is cooked, so it can be boiled for a while at the end. If it is cooked for too long, the taste will not be good.
2. When frying the pork tenderloin, pay attention to the heat and avoid frying it.
