Exercise:
1. Slice tenderloin and marinate with salt, chicken essence and cooking wine.
2, sugar: vinegar = 3: 2 stir well (this is a bit sweet, if you like sour mouth, add more vinegar, drop two drops of soy sauce and mix well (soy sauce can be omitted, I like dark dishes, so add a little).
3, garlic minced, onion ginger, red pepper shredded, coriander washed and cut a knife from the middle;
4. Add a little water to the starch and stir it into starch paste. Mix in the marinated meat slices and let each piece of meat paste evenly;
5, put oil in the pot, put the pasted meat slices into the pot and fry until golden brown;
6. Stir-fry minced garlic with oil in a wok, stir-fry the fried meat slices evenly, pour in the sauce and shredded onion and ginger in the second part, stir-fry the shredded red pepper quickly and evenly, and cease fire when each piece of meat is evenly stained with the sauce. Sprinkle with coriander and mix well! Canned meat cooking material
Ingredients: pork tenderloin (320g), shredded onion (1 tbsp), shredded ginger (1 tbsp), chopped coriander (2 tbsp).
Marinade: salt (1/5 tbsp), cooking wine (1 tbsp), chicken powder (1/3 tbsp), corn flour (2 tbsp).
Brewing juice: Haitian Iron fortified Golden Label Soy Sauce King (2 tablespoons), white sugar (2 tablespoons), Haitian Golden Label Rice Vinegar (5 tablespoons), chicken powder (1/2 tablespoons), raw powder (1 tablespoon) and clear water (1/2 cups).
Stir-fried paste: fragrant stir-fried powder (5 tbsp), oil (1/2 tbsp) and water (1/2 cups).
Seasoning: oil (1 bowl)
culinary skill
1. Wash pork, cut it into thin slices obliquely, add 1/5 tablespoons of salt, 1 tablespoon of cooking wine, 1/3 tablespoons of chicken powder and 2 tablespoons of raw powder, grab well and marinate for 30 minutes.
2. Take an empty bowl, add 2 tablespoons Haitian Iron-fortified Gold Label Soy Sauce King, 2 tablespoons white sugar, 5 tablespoons Haitian Gold Label Rice Vinegar, 1/2 tablespoons chicken powder, 1 tablespoon raw flour and 1/2 cups of water to make a sauce.
3. Take another empty bowl, add 5 tablespoons of fragrant frying powder, 1/2 tablespoons of oil and 1/2 cups of water and mix well to make a decoction.
4. First, wrap the pork slices with a layer of raw flour, then with a layer of fried pulp, and then put them on the plate for later use.
5. Heat 1 bowl of oil, insert bamboo chopsticks until bubbles appear around, and insert pork slices in batches and fry them until they are crispy outside and tender inside, showing golden yellow. Drain the oil and put it aside.
6. Heat 1 tbsp oil, saute shredded ginger and onion, pour in fried pork slices and stir well, pour in thicken juice, sprinkle with chopped coriander, and serve.
Kitchen god tips
1. After the pork slices are stained with raw flour, gently shake off the excess flour to avoid the thick clothes behind the fried pork and affect the taste of pot-wrapped meat.
2, pork slices should be fried in the pot, and should be separated from time to time to avoid the meat slices sticking together and frying unevenly.
3. When preparing the sauce, try it and add seasoning until the sauce is sweet and sour.
4. Pork should be cut into larger pieces, so that it can be evenly wrapped with fried pulp, and it is easy to be fried thoroughly and tastes more delicious.
5. The key to making pot-wrapped meat lies in stir-frying and sauce. The former is based on taking a proper amount of stir-fried pulp without decomposition; Don't put too much raw flour in the back, or the sauce will stick the meat slices together and it will be difficult to separate them.