Guobaorou

1. Cut the pork tenderloin into about 3mm pieces, mix the ingredients and marinate for 15 minutes: 1 egg white, 2g of salt, 1 tablespoon of cooking wine, 30g of starch, and an appropriate amount of water.

2. Prepare shredded carrots and scallions.

3. In a hot oil pan, the chopsticks quickly produce bubbles and the meat is added.

4. Fry for three minutes.

5. Remove and continue heating the oil pan, ensuring that the oil temperature is higher than the initial oil temperature.

6. Fry for 30 seconds until golden brown.

7. Remove the oil control.

8. Prepare bowl sauce: 60g white rice vinegar+40g white sugar+2g salt.

9. Stir fry shredded scallions and shredded carrots.

10. Add a bowl of juice.

11. Add sliced meat and stir fry evenly.

12. Take out the pot.