Ingredients of double-cooked pork slices
Half a catty of tenderloin
Carrot half root
1 White section with scallion
2 cloves of garlic
Sugar 3 spoons
3 spoons of white vinegar
2 spoons of light soy sauce
A spoonful of salt
An appropriate amount of monosodium glutamate
The proper amount of edible oil
The cooking method of double-cooked pork slices
Put a little water into the starch and mix it into a thick starch paste.
Slice the meat into three or four millimeters thick slices.
Shredded side dishes.
Wrap each piece of meat with starch paste.
Then burn the oil. In a bowl, add sugar and vinegar, soy sauce, monosodium glutamate, water, and starch to make the sauce.
When the oil is 60% hot, put it in the meat slices. One by one, don’t pour it all in.
Deep fry with medium and low heat until slightly yellow and remove.
When the oil temperature is 80% or 90% hot with high fire, add the sliced meat, and quickly remove it when it turns golden.
Pour out the oil, pour in the sauce, and thicken it.
Add side dishes and meat sauce, and finally add cilantro.