Ingredients 150g pork tenderloin.

Materials: 100g northeast pure potato starch, 600ml corn oil, 45g sugar, 50ml9 degree rice vinegar, 2g salt, 5ml cooking wine, 5g onion, 5g ginger, 5g garlic and 5g carrot.

Production steps

1 Wash tenderloin, remove tendons and cut it in half obliquely (that is, cut the rectangular meat into two triangles obliquely).

Slice the meat on the back of the knife.

3. Add cooking wine and 1g salt to the meat slices and grab them evenly.

4. Choose pure potato starch in Northeast China.

5. Pour the starch into a bowl, and add appropriate amount of water to soak the starch for more than half an hour.

After more than six and a half hours, clear water will float on the starch and pour it out.

7 Grab the soaked starch into the meat slices and wrap it evenly.

8 Slice onion ginger, carrot and coriander stalks into filaments, and cut garlic into small pieces.

9. Pour the oil from the pan and heat it to 70%.

10 Fry the sliced meat in a pot until it bubbles and floats.

1 1 Put the fried meat in a bowl.

12 stir-fry the meat several times. After the first time, the oil temperature continued to heat to the highest, the oil level was completely calm, and there was a little smoke. Put the meat in several times and fry it again until it is mottled and red. Take out the oil control device. (about 20 seconds)

13 pour out the oil, add sugar and vinegar, simmer on low heat until some juice is sticky, then add all the seasoning shreds and stir fry for a while.

14 Pour the meat into the fire and quickly hang the juice out of the pot.