1. Wash the pork, slice it into thin slices, add 1 / 4 tsp salt, 1 / 3 tsp cooking wine, 1 / 3 tbsp chicken powder and 2 tbsp cornmeal. Marinate for 30 minutes.
2. In an empty bowl, add 2 tbsp of Haitian Jinbiao soy sauce, 2 tbsp sugar, 3 tbsp vinegar, 1 tbsp tomato paste, 1 / 2 tsp chicken powder, 1 tbsp cornmeal and 1 / 2 cup of water into the sauce.
3. Then take an empty bowl, add flour (6 tbsp), egg 1, oil (1 / 2 tbsp), water (1 / 2 cup), mix well, make fried pulp.
4. First, dip the pork slices with flour, then wrap them in a layer of fried pulp, and then put them into the plate for use.
5. Heat the oil, insert the chopsticks and let it bubble around. Fry the pork slices in batches until it is crisp and tender inside. Remove and drain the oil for use.
6. Heat 1 tbsp oil, stir fry shredded ginger and scallion, add fried pork slices, stir fry well, pour in sauce to thicken, sprinkle coriander powder, serve.