Slice the pork tenderloin into a 1cm thick piece, cut the cross knife, cut into pieces 1cm wide and 2cm long, and marinate with salt, cooking wine, soy sauce, pepper, onion and ginger for 30 minutes.
Egg liquid, starch, flour, a small amount of salad oil and paste
Use warm fry until the skin is solidified and fished out. When the oil temperature rises to 70%, it is re-fried to golden yellow.
Salt and pepper use