1. Wash the pork tenderloin and slice, drain and set aside
2. Cut the green onion, ginger and garlic, and adjust the sauce for the cooking wine and other auxiliary materials.
3.
4. Put in the right amount of starch (the paste hanging in the restaurant is very thick, this can be adjusted according to your own taste), beat in an egg white, and then add a proper amount of water, and grab it with your hands.
5.
6. Put the right amount of oil in the pot to make it 70% hot
7. Put the meat slices in one by one, fry them and remove them, and then immediately re-fry them for a second time. The second time is mainly for coloring. After the meat slices are fried on both sides of the golden brown, you can remove them (according to personal taste, fried meat slices, like crispy Can be fried for a while)
8.
9. Fish out the fried meat
10. Put a small amount of oil in the pot, add green onion, ginger and garlic, stir-fry for a while, and the aroma will come out. Pour in the adjusted juice, then add a small bowl of water and stir fry a few times, pour in the meat slices, and fry for a few more times. Out of the pot. So the fragrant pot of meat is ready.
11.
12. Sprinkle with parsley and shallots
Tips:Remember, when you fry the meat in the pan, you must wait until the oil is 70% to 80% hot before adding the meat slices, or you won't be able to stick to it.
