Wash pork tenderloin, slice it, add salt, cooking wine, egg white and starch, mix well, shred onion, ginger, garlic and coriander, put it in a bowl, mix well with salt, sugar and vinegar to make sweet and sour juice, heat the oil to 70%, add the meat slices and mix with starch, fry until golden brown, take out, add the meat slices and fry again when the oil temperature rises, reserve the bottom oil, and put in.

Exercise:

The first step; Cut the tenderloin into large pieces, cut a knife from the middle and put it in a container.

The second step; A little salt adds to the bottom taste (I fried it once without salt. The sweet and sour taste outside is delicious and the meat is crisp, but it doesn't taste bottom. Choose this according to your own taste), potato starch, a little water, and grab it evenly.

The third step; The oil temperature in the pot is 50% hot, and the meat slices are fried in the pot. Three spoonfuls of aged vinegar, three spoonfuls of sugar (you can add more if you like dessert), one spoonful of soy sauce and one spoonful of clear water to make sweet and sour juice, fry until slightly yellow, and take out.

Northeast famous dishes (the practice of pot-wrapped meat)

The fourth step; When the oil temperature rises to 70%, pour the meat slices into the oil and fry until golden brown. Take out shredded onion, shredded ginger, sliced garlic and shredded carrot.

The fifth step; Heat a little base oil in the pan, pour in the prepared sweet and sour juice and stir-fry until it is thick, add the fried tenderloin slices, add the onion, ginger, garlic and carrot, stir-fry and paste evenly, and turn off the heat to serve.