material
1 pair of pork loins, a few cucumber slices, 1 egg white. 500 grams of seasoning oil (about 50 grams), 1 tbsp of rice wine and soy sauce, 1 tsp each of vinegar and sugar, 1/4 tsp of salt and monosodium glutamate, 1/2 tbsp of pepper oil, a little green onion, garlic flakes, and minced ginger. Starch to taste.
steps
1, pork loin slices into two halves, in addition to the fat skin, slice to remove the waist, slash the "cross flower knife", and then change into pieces, add egg whites and a little starch, mix the pulp evenly. 2: Take a small bowl and add soy sauce, sugar, vinegar, salt, monosodium glutamate and water starch to mix well, and form a sauce. 3, wok oil, burn to 80% hot, under the pulp of good loin flowers, slippery and slippery, pour into the colander, the original pot left a little oil, with onion, ginger, garlic pot cooking shao wine, down into the cucumber slices sautéed, and then put in the waist flower, pour into the good sauce, stir-fry evenly, pour pepper oil, out of the pot and plate. The material is replaced with pork tenderloin, called boiled two things. Add cooked pork belly is called boiled three things. The taste changes the pork loin cut into strips, add tree pepper shreds, and call the hot waist flower.