1, material:
500g lean meat, pepper 15g, 80g flour, 30g corn starch, 2 tablespoons Chili powder,
1, material:
500g lean meat, pepper 15g, 80g flour, 30g corn starch, 2 tablespoons Chili powder, 2g salt, 2 tablespoons chicken essence, 2 tablespoons pepper powder and 6 cloves garlic.
2. Practice:
(1) Cut pork tenderloin into strips with uniform size, and add all seasonings (except egg starch). The strips are at least 10cm longer than chopsticks, so cutting them short is not ideal for frying.
(2) Keep 1 min and let it stand for a while.
(3) Add the eggs and continue to stir.
(4) Add corn starch and knead well.
(5) Pour a proper amount of oil into the pot and heat it to 80% heat. Add some meat strips and break them up.
(6) Turn to low heat and fry until golden and discolored.
(7) Take out the pot and let it stand for a while. The oil in the pot will continue to heat and boil. Add the meat strips and fry until brown.
(8) Don't sprinkle any more materials. The salt and pepper added before are the finishing touch.