Northeast authentic dishes are crisp and delicious, salty and sweet


360g pork tenderloin
Proper amount of corn starch
3 tablespoons cooking wine
Proper amount of salt
1 tablespoon thirteen spices / five spices powder
Appropriate amount of vegetable oil
Proper shredded ginger
Appropriate amount of green onion
1 egg white
Appropriate amount of cumin powder


Step 1
Wash and cut into uniform strips, not too fine, or it will be hard to fry

Step 2
Shred ginger and scallion (cut it a little bigger and pick it out after pickling) and marinate it for 20 minutes

Step 3
After flooding, pick out shredded ginger and scallion. Add an egg white and corn starch and stir

Step 4
Gradually add starch until it becomes so non stick

Step 5
Put them into the oil pot one by one, and use a low fire for the first time. The fried meat is fixed and taken out of the pot

Step 6
After frying them all and taking them out, turn to high heat until the oil is smoking. Pour all the tenderloins into the pot and fry them for half a minute out of the pot (this is to make the skin crisp)