1. 1. Starch paste: (water, (potato + corn starch) 1:1 mix), add seasonings appropriately. Stir well and let stand for 1 hour to settle.
2. 2. Prepare ingredients: 1. Slice pork tenderloin, about 5 mm thick. 2. All vegetables are prepared as described in "Main Ingredients"
3. 3. Time for starch paste! Add the egg mixture and stir well...Try drawing! ! It's very important... My previous failures were ruined here countless times. (If the water starch is thin, add dry starch; if it is dry, add mineral water.)
4. 4. The first time to use oil: the oil is warm, try it with chopsticks or garlic slices, and there are "gentle little bubbles" around you and you can start frying the tenderloin. Please put it down one by one!
5. 5. Second time oiling: After all the tenderloin is fried for the first time (the first fried is the color! The second fried is the crispy skin) So... can't save trouble! Fry all the tenderloin in 3 pots... (The meat knocks on the pot and makes a banging sound, it’s OK)
6. 6. Sweet and sour sauce: After frying the garlic, pour out the oil at the bottom of the pot. Add the prepared sweet and sour sauce to the pot, heat it over medium heat...add a spoon of oyster sauce. Fully dissolve...Put in water starch (water:starch 3:1) and stir...until it is thick, add carrots, ginger, coriander, and green onions in order, then turn off the heat and simmer until cooked! The soup is poured on top of the tenderloin on the plate! The End!
Tips:1. If you want to cook the fried meat, try to proceed as required... Take the picture as an example. ⚠Step onomatopoeia in brackets. 2. Try to choose to use kitchen paper.
