Today teach you to make a dish, pot wrapped meat, very delicious food, let's first slice the pork tenderloin, pat it with a knife, soak in water for a while to remove blood water, drain the water, add salt and cooking wine to marinate for a while
Step 2 2 Pork tenderloin 250 g, starch 5 tbsp, carrot 1 shredded, 5 coriander cut off and set aside, 1 green onion, 1 tbsp rice vinegar,
Potato starch soaked in water for a while, soaked through the sediment to pour out the upper layer of clear water, at this time the remaining dry and wet starch state looks like liquid, with chopsticks poke is hard
Step 3
Carrots, coriander stalks, green onions cut as long as shreds
Step 4
Mix sweet and sour sauce: four spoonfuls of sugar, four spoonfuls of 9 degree rice vinegar, a little salt and monosodium glutamate, a drop of dark soy sauce, stir well I have not stirred this to melt, melted like honey
Step 5
Scratch paste: wet dry starch crushed into the meat slices to grasp well, too dry can add some cooking oil
Step 6
Cook the oil, the oil is wide, the oil temperature is 50% low on low heat, under the meat slices, 5 number meat slices float to the oil surface just right. The meat is fried in two more pots, the first pot is fried and fished out and then the second pot is fished out, the second pot is fried and then the first pot is poured inside, the fire is larger, fried until the place where the meat can be seen is discolored, dried and fished out, and the oil temperature is 80% hot and re-fried, fried until the starch is golden and the meat is red, and the drainage oil is fished out
Step 7
Leave a little oil in the pan, the oil temperature is high, put the fried pan wrapped meat into the pan and fry twice, pour in the sweet and sour sauce twice, quickly add the shredded coriander, shredded carrots and green onions, and quickly stir-fry out of the pan