1. Raw materials are reserved.
2. Celery stalks, cut diagonally into small pieces.
3. When blanching the water, add an appropriate amount of salt and a few drops of oil.
4. The blanched celery segments are placed on a plate. Use celery leaves to make the branches and leaves of the flowers.
5. Cut the tenderloin into equal-length shreds. (My meat is frozen in the refrigerator, it's very easy to cut)
6. Chopped tenderloin shreds, with salt, pepper (white pepper is best), ginger juice, marinate for ten minutes.
7. Pickled tenderloin shreds, add egg white, mix with dry starch.
8. When the oil pan is 80% hot, fry and shape quickly.
9. Take it out and explode again. Don't fry the tenderloin for a long time.
10. Put tomato sauce, sugar, a small amount of vinegar, half a bowl of water in the pot, boil together, cook for one minute, and sprinkle with a handful of sesame seeds.
11. Quickly pour in the fried shredded pork and stir to make the shredded pork evenly stick to the sauce.
12. Just place the plate to make a flower shape.
