Loved a Northeastern home cooking dish, super tasty
By taking a big bite of meat and drinking wine in small sips
<h2>Royalties</h2>
Tenderloin 1 pound
Starch to taste
Shredded carrots to taste
Shredded green onion, shredded ginger to taste
2 coriander
White vinegar 20 g
Sugar 20 g
Sprite 50g
Salt 5 g
Pepper 5g
2 tablespoons of cooking wine
<h2>Practice steps</h2>
1: Cut the tenderloin into thick slices
2: Add 3 grams of salt, 2 spoonfuls of cooking wine, 5 grams of pepper, grasp by hand and cover with plastic wrap for later
3: About 100 grams of starch should be grasped and placed with water, and precipitated for 30 minutes
4: Cut the side dishes and set aside
5: After 30 minutes of starch precipitation, pour out the water on it, leaving only the part of the noodle precipitation, and then prepare a small bowl of dry starch, each piece of meat is first dipped in a layer of dry starch, and then wrapped in a layer of wet starch paste. Fry in the oil pan under the heat of 7 layers until it changes color, and put in the fruit piece by piece to prevent adhesion and discoloration
6, the oil temperature should not be too high
7. All fried
8: Add a little hot oil to a hot pan and sauté the ginger shallots and shredded carrots
9: Pour in the white vinegar, sugar Sprite, and then add a little water starch to outline
10, quickly pour in the fried slices of meat, stir-fry evenly, turn off the heat must let each piece of meat wrapped in soup, so that the taste is good
11. Remove from the pot
<h2>Tips</h2>
When cutting meat, the meat slices should not be cut too thinly, and then not too thick When transferring, first dip a layer of dry starch, and then wrap another layer in the wet starch paste, so that the taste of frying is better
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