原料: 猪里脊肉1/2磅(200克) 鷄蛋清6個麵粉5茶匙玉米粉5茶匙精鹽1/2茶匙紹酒1茶匙植物油3杯花椒鹽用料: 1湯匙鹽與2茶匙花椒粉(可用黑胡椒粉代替)拌勻。製法: 一、將里脊肉片成厚1 1/2厘米的肉片,在肉的兩面劃出2毫米深的交叉花刀,再切成4厘米長、1厘米寬的肉條,放在碗內用鹽和紹酒醃十五分鐘。二、將蛋清順一個方向打到能立住筷子,加入玉米粉和面粉,攪拌均匀成蛋糊。三、將炒鍋放在旺火上,倒入植物油,燒 Ingredients: pork tenderloin 1/2 lb (200 g) egg white 6 flours 5 teaspoons corn flour 5 teaspoons salt 1/2 teaspoon Shaoxing wine 1 teaspoon vegetable oil 3 cups pepper salt Ingredients: 1 tablespoon salt and 2 teaspoons pepper powder Available black pepper instead) mix well. Method: First, the loin slices into thick 1 1/2 cm piece of meat, drawn on both sides of the meat 2 mm deep cross knife, and then cut into 4 cm long, 1 cm wide meat strips, placed in the bowl Salt and Shaoxing marinated for fifteen minutes. Second, the egg clear in one direction hit can stand chopsticks, add corn flour and flour, stir into a paste. Third, the wok on the stir, pour vegetable oil, burning