Today's Chinese New Year's Eve, I must include this dish on the menu of the Chinese New Year's Eve dinner! It's almost the New Year, and although the expectations for the Chinese New Year's Eve dinner are not as big as when I was a child, the Chinese New Year's Eve dinner is still very much

Today's Chinese New Year's Eve, I must include this dish on the menu of the Chinese New Year's Eve dinner!

It's almost the New Year, and although the expectations for the Chinese New Year's Eve dinner are not as big as when I was a child, the Chinese New Year's Eve dinner is still very important.

Every year's Chinese New Year's Eve dinner, the recipes are similar, and today I want to include this pot wrapped meat in the north on the menu, so that the family can also taste the northeast cuisine.

To prepare the pot wrapped meat:

Start by buying a piece of tenderloin, slice it, and pat it thin with a knife.

Then add some salt, pepper and rice vinegar and marinate for 10 minutes.

Mix the starch and flour 1:1, add 1 spoon of baking soda, then add an appropriate amount of water to make a batter.

Coat the marinated tenderloin in batter.

Heat the oil, add the tenderloin and fry it, fry it until golden brown and remove it, wait for the oil temperature to rise, fry it again until it is crispy, and set aside.

Heat the oil, add the shredded green onion, garlic slices and carrots and stir-fry until fragrant. Add 3 tablespoons of sugar, 3 tablespoons of white vinegar and 3 tablespoons of water and bring to a boil over high heat.

Then put in the pot to wrap the meat, stir-fry it evenly, and it is ready to go.

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