Porcine external ridge

Onion ginger

coriander

rapeseed

salt

rice vinegar

Cooking wine

soybean

sugar

corn starch

The practice of pot-wrapped meat

Slice the top knife, slightly thicker than a dollar coin, add a little salt and cooking wine, and marinate for 5 minutes.

Corn starch is gradually mixed with water to make a thick paste, and then a little cooking oil is added (so that the fried meat will not be soaked in oil)

Pour the prepared paste on the meat and carefully grab it evenly.

Fill the pan with oil. When the temperature is 70%, spread the meat slices into the oil one by one, fry them until they are solidified, take them out, control the oil and wait for the oil temperature.

When the temperature rises to 70%, fry again and take out the oil control.

Juice mixing: take a bowl, add sugar and vinegar according to the ratio of 2: 1, add a little soy sauce, salt and water and mix well.

Clean the pan with a little oil, pour in sweet and sour juice and water starch, simmer until it is thick, add shredded onion and ginger, pour in sliced meat, stir well and take out of the pan.

skill

Don't cut the meat too thin, or it will harden when frying.

You must put more juice in the sauce to flavor it!