1. Wash the pork loin and put it into the freezer to make it hard
2. Cut into 2 mm thick meat slices
3. Put the meat slices into the container, add a little salt, cooking wine and starch, and then marinate for 20 minutes
4. Cut scallion into long silk
5. Pour tomato sauce and orange juice into a bowl, add appropriate amount of sugar, white vinegar, salt and water, mix well into juice
6. Pour the starch into a large bowl, add a little bit of water, and the degree of dryness is suitable for dribbling juice when grasping. Add a little salt and a few drops of oil, mix well
7. Put the marinated meat slices into the starch paste, mix them and hang the starch paste evenly
8. Pour oil into the pan and wait until the oil temperature rises to 60% or 70% heat. Slice the onion and put it into the pot. Make bubbles around the onion
9. Hang the meat slices with starch paste and put them into the pot one by one
10. Fry until golden brown and remove until all pieces are fried
In about 20 seconds, stir fry all the meat until the heat rises slightly
12. Put a little oil in the frying pan, add the shredded green onion after the oil temperature rises, stir fry slightly, then pour in the seasoning juice, stir fry with the spatula, pour in the fried meat slices, stir fry evenly, hang the juice evenly, and then put in a little oil, stir fry evenly, then put out