1, first choose a piece of lean meat, preferably tenderloin, or change it into pork after autumn;

2, cut the meat into pieces, the thickness of the piece is about as thick as a coin;

3. Next, prepare a container for thickening. Just use starch (now the restaurant uses starch directly instead of eggs) and add water. Not too strong. Sliced meat that is too thick is too hard to eat, which is similar to yogurt.

4. Prepare three or four cloves of garlic, slice them for use (multiple cloves are no problem), and cut a handful of parsley into sections;

5, prepare a small bowl, add a teaspoon of soy sauce, three teaspoons of vinegar, as well as white sugar, cooking wine, a little salt (according to personal taste), chicken essence, and some people even add sesame oil. All kinds of seasonings can be put less first, and then mixed evenly. The taste should be the taste of pot-wrapped meat in your imagination, slightly different!

6. I started cooking. I put oil in the pot until the oil temperature rises to the point where the pot is about to boil. I put the sliced meat and the mixed sauce in the oil pan in turn and fried them. Generally, I fry a plate of pot-wrapped meat three times, and I fry it twice after the first time. For the last time, the sliced meat has turned slightly yellow and made a brushing sound.

7. After the sliced meat is fried, remove and drain the oil, and pour out the oil in the pot to leave a little base oil, which is probably the oil we usually cook once.

8. Add garlic slices, stir fry slightly, immediately add fried meat slices, stir fry, add prepared juice, stir fry quickly, add coriander segments, and take out the pot!

9. Eat while it's hot and see if it's what you think!