After going to the Northeast restaurant to eat fried pork, I kept thinking about it. I always thought it was too complex, so I didn’t dare to try it easily. I made it once when I was free. I didn’t like coriander. I added cucumber to make it more green. It’s very free and can be controlled by myself~


200g pork tenderloin
20G cucumber
20G carrot (red)
5g scallion
5g ginger
1 clove garlic
1 teaspoon salt
1 tablespoon cooking wine
2 tablespoons sugar
3 tablespoons rice vinegar
300 ml corn oil
1 tablespoon sesame oil
100g starch


Step 1
Slice pork tenderloin, add 1 teaspoon salt and 1 teaspoon cooking wine and marinate for 10 minutes

Step 2
Shred cucumber, carrot, scallion, ginger and garlic

Step 3
Take about 20 grams of starch and wrap the cured pork with a layer of dry starch

Step 4
Add a spoonful of sesame oil to the remaining starch, and then slowly add water until it becomes a paste. There is a slight resistance to stirring

Step 5
Put the pork coated with dry starch into starch paste and wrap it with starch paste

Step 6
Pour oil into the oil pan (fry in batches, so the amount of oil is less). After the oil is hot, put the meat slices into the pan and fry them one by one

Step 7
Take out the fried meat and set aside

Step 8
Continue to heat the warm oil and fry the pork until there are red spots on the surface (if you prefer crispy, you can fry more)

Step 9
Pour an appropriate amount of bottom oil into the frying pan and pour in 2 tablespoons of sugar

Step 10
Pour in 3 tablespoons rice vinegar and boil over medium low heat until the soup is slightly thick

Step 11
Pour in green onion, ginger and garlic and stir fry until fragrant

Step 12
Add shredded radish and stir fry

Step 13
Stir fry until the shredded radish is soft, pour in the fried meat, stir fry quickly, and hang the soup

Step 14
Finally, add shredded cucumber, a little salt, and turn it over to turn off the fire