Chef's pot wrapped meat method, sweet and sour, delicious outside and tender inside, adults and children love to eat

Today to share with you a pot wrapped meat method, the prepared pot bun broth soaked into the meat, sweet and sour, bite a bite of the outside of the caramel tender, soup splashed around. The method is simple to no friends, the taste is great, let's take a look at the specific method! Hurry up and collect!

Ingredients: pork tenderloin, green onion, coriander, ginger, sugar, starch, white vinegar, salt, tomato sauce, cooking wine

method:

1, starch and water into 1:1 ratio, mixed into paste for later;

2: Cut the pork tenderloin into thin slices, put it in a bowl, add salt and marinate for 5 minutes;

3, cut the green onion into green onion strips, cut the ginger into ginger strips, cut the parsley into sections and set aside;

4, add oil in the pot, the oil temperature is 60% hot, wrap the meat slices in the paste into the oil pan, fry until crispy and fished out;

5, leave the bottom oil in the pot, put in the tomato sauce and stir-fry, then add sugar, white vinegar, salt, cooking wine to a low heat, boil, and use water starch to contour;

6: Add the fried slices of meat, turn the heat to stir-fry, and finally add the coriander, shredded green onion and ginger. Continue to stir-fry over high heat, stir-fry evenly and then out of the pan.