Method 2 raw materials: a: tenderloin and starch. B: vinegar, sugar and a little light soy sauce. C: Garlic, onion ginger, red pepper and coriander. Practice: 1, cut tenderloin into thick slices of 1.5mm, and marinate with salt, chicken essence and cooking wine; 2, sugar: vinegar = 3: 2 mix evenly (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 used in different ways). Do not add pot meat (17) pictures, like dark dishes, so add some; 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! The practice of wrapping meat in sweet and sour pot [1] Because the northeast is a multi-ethnic area, there are 48 ethnic groups in Heilongjiang Province alone, and there are many kinds of dishes. Northeast local dishes mainly pay attention to salty, fresh, sour, sweet and spicy pot-wrapped meat. Salty and fresh, supplemented by sweet and sour, followed by spicy, and because of the intervention of a large number of foreign recipes during the period of "de-orientalization", Northeast cuisine has since merged the essence of southern cuisines such as stew and boiling, forming the present "foreign flavor". Northeasters like this dish best. Braised pork with sweet and sour sauce is one of the main dishes in northeast China, and it is also one of the dishes that restaurants must order. Sweet and sour pot meat pays attention to sweet and sour taste, mainly acid, supplemented by sweetness, preferably rice vinegar, the concentration is about 30 degrees, do not treat water, and avoid using aged vinegar. You can taste it first when you thicken it, and the made Caicai is in line with your own taste. Ingredients: pork tenderloin, salt, ginger, onion, rice vinegar, flour accessories: cooking wine, oil, coriander, monosodium glutamate, sugar 1. Pork tenderloin is cut into chunks 7 cm long, 5 cm wide and 0.2 cm thick. Don't cut the meat very thick, or the fried meat will be hard and chewy. 2. Put the cut tenderloin into a large bowl, mix well with salt and cooking wine, and make it into a thick paste with water starch. 3. thicken the juice with sugar, vinegar, monosodium glutamate and starch. If conditions permit, you can add some fresh soup. Some people make steamed buns with soy sauce, but I don't think it's good to add soy sauce in Xiao Lang, depending on personal taste. 4. Shred ginger and onion, about 5g shredded ginger, 20g shredded onion and no shredded coriander, about10g. I like to eat coriander, and I usually put four whole coriander. 5. Burn the oil until it is 8 minutes cooked, and then mix the meat slices with the thick paste evenly. Be sure to mix well. The fried meat will be crisp and then spread out one by one. When it turns golden, take it out. Knock off the starch crumbs and fry them one by one. Then put all the tenderloin into a well-oiled pan, fry until crisp and tender, and take out and drain the oil. Leave a little oil in the pot and simmer. 6. Stir-fry shredded ginger and onion in a pot, then put the fried tenderloin in a pot, pour the thicken juice into the pot, stir-fry and put it in a plate. If you know kung fu, you'd better scoop up the meat and juice and sprinkle with coriander. Pot meat is a material used to make pot meat.