17. ‘Slippery pork loin’ is a dish that, as the name suggests, has a smooth texture. It is a special dish in many restaurants that has attracted many people. If you make slippery pork loin at home, there are many details to pay attention to, so make sure you have a basic cooking foundation. Adding some cucumber will make it even tastier.

1. Prepare the ingredients by slicing carrots and cucumbers, chopping scallions, and mincing garlic;

2. Cut the pork loin into slices, coat them with starch, egg white, and salt, and let them sit for later use;

3. Soak the silver ear in water and set aside for later use;

4. Mix vinegar, soy sauce (I used seafood soy sauce), oyster sauce, and salt in a small bowl and mix well for later use;

5. Mix one-third of the water with starch to make a starch slurry for later use;

7. Pour oil into the pot, more than usual for stir-frying, and first fry the pork loin slices in oil. Keep stirring slowly to prevent sticking, and try not to tear the meat slices into pieces, maintaining the integrity of the slices as much as possible;

8. When the meat turns white and slightly yellow, use a slotted spoon to remove it, try to drain as much oil as possible, and place it in a clean bowl for later use;

9. If there is too much oil left in the pot, you can pour it into a clean, water-free bowl and continue stir-frying the next dish, don’t waste it. Leave a little oil in the pot, add the chopped scallions and stir-fry;

10. Then add the carrot slices to the pot and stir-fry with the meat slices;

11. Place the prepared sauce in the pot and stir-fry over medium heat;

12. Add silver ear after the seasonings have been stir-fried and fragrant;

13. Add cucumber slices and stir-fry over high heat. If the flavor is too light, you can try adding more salt. If you like sour, add more vinegar.

14. Add minced garlic when it is almost done, and stir-fry until fragrant;

15. Next, add starch water gradually while stir-frying, you don’t have to add it all; just stop when the sauce becomes thick. Finally, turn off the heat, remove from the stove, add some chicken essence, and season with sesame oil.

16. If carrots are added, they must be stir-fried first before adding cucumbers, as carrots are not as quick to cook as cucumbers. Although carrots can be eaten raw, they taste peculiar when not fully cooked. Adjust to your taste. When adding starch water, be sure to add it little by little while stir-frying, so that it is evenly distributed. Do not pour it all in at once, please!