section of pig tenderloin flesh, the form that oneself like (elliptical comparison is good-looking) , had cut the cooking wine that drop a point, gallinaceous essence, soy souse

Prepare starch, must exquisite, what I use is the starch that oneself makes, twist first is so broken into powder, good souse pork chop is put into starch, two sides must stick full starch, beat with wooden hammer next, two sides must be beaten

Oil is put in boiler, after oil is tepid, open small fire, discharge the pig that beats the fry in shallow oil in boiler, two sides decoct arrives to float a little fizzle out to be able to take out boiler to reserve

Oil is put in boiler, onion is put after oil is tepid, ginger, garlic is fried, fry have sweet smell, put the pork chop with good decoct and the carrot silk that had cut, the edge fries an edge to put cooking wine, salt, black pepper, gallinaceous essence, soy if souse when put less, can add bit of mix colors at that time, the final caraway that drop a point can give boiler, delicate and goluptious secret makes a pig small platoon is delicious to make you much eat a bowl of meal