Accessories: shredded onion, shredded ginger, coriander, shredded carrot and minced garlic.

Seasoning: sugar 1.6, rice vinegar 1.6, salt, essence, sesame oil and cooking wine.

Method:

1 Cut the tenderloin into 5 mm thick pieces and hang it with water starch paste. The water paste should not be too thin, and it is better to stick.

2 Mix the above seasonings into a bowl of juice for later use.

3 Heat the oil in the wok to 60% heat, and fry the tenderloin one by one in the wok until golden brown and tender.

4 put the oil in the wok, add the auxiliary materials and stir well, then add the fried tenderloin and quickly add the sauce and stir well.

Features: sweet and sour, soft outside and rigid inside.

Another method:

Ingredients: pork tenderloin 400g, salad oil 500- 1000g, raw flour, moderate low-gluten flour and a little baking powder.

Seasoning: tomato sauce 1-2 tablespoons, Zhenjiang balsamic vinegar (or white vinegar) 2-3 tablespoons, and sugar 4-5 tablespoons. Onion, ginger, coriander and a little salt.

Production method:

1. Make the thickness of fillet 0. 3-0。 Add Jiang Mo, a little salt, a little water, grab a little, put powder, baking powder, low-gluten flour, add 1-2 spoonfuls of salad oil, and grab it again. Scallion and peeled ginger are cut into inch-long filaments, and coriander is cut into inch-long segments.

2. Put the salad oil on the fire. When it is about 70% to 80% hot, drop it piece by piece, such as the tenderloin mixed with pulp, fry it until it is light yellow, and take it out.

3. When the oil is 90% hot, add the tenderloin and fry until golden brown, and take it out.

4. Leave a little oil in the pot, add shredded onion and ginger to the fire, add the prepared tomato vinegar juice and white sugar, and quickly turn over the fried tenderloin, put it in the pot and sprinkle with coriander.

Note: the key to making pot-wrapped meat lies in the preparation of crisp paste and the last step of cooking juice. The biggest difference between this dish and other similar dishes is that the last process adopts dry cooking technology instead of hanging paste, so it can keep crisp for a long time. The sweet and sour juice is rapidly atomized in a high-heat oil pan, and the taste is uniform during turning. Of course, this also puts forward requirements for strong firepower in the kitchen. Many chefs in Northeast China cook this dish without ketchup, and only use balsamic vinegar and sugar to adjust the juice. The finished product is golden yellow. The advantage is that the consistency of the juice is further reduced and its taste is better maintained. The ratio of raw flour to low gluten flour can be 1: 1, 1: 2 or even 1: 3. The matching standard with water is that the crisp pulp can just hang the meat, but it is not so dry that it is difficult to separate the "meat slices". Each fried meat slice has a crisp pulp with a thickness of about 2-3 mm, starting with 1-2 teaspoons (400 grams of meat). The standard is to make the fried meat slice crisp and alkali-free.