Ingredients: pork tenderloin (320g), shredded onion (1 tbsp), shredded ginger (1 tbsp), chopped coriander (2 tbsp).

Marinade: salt (1/5 tbsp), cooking wine (1 tbsp), chicken powder (1/3 tbsp), corn flour (2 tbsp).

Brewing juice: Haitian Iron fortified Golden Label Soy Sauce King (2 tablespoons), white sugar (2 tablespoons), Haitian Golden Label Rice Vinegar (5 tablespoons), chicken powder (1/2 tablespoons), raw powder (1 tablespoon) and clear water (1/2 cups).

Stir-fried paste: fragrant stir-fried powder (5 tbsp), oil (1/2 tbsp) and water (1/2 cups).

Seasoning: oil (1 bowl)

culinary skill

1. Wash pork, cut it into thin slices obliquely, add 1/5 tablespoons of salt, 1 tablespoon of cooking wine, 1/3 tablespoons of chicken powder and 2 tablespoons of raw powder, grab well and marinate for 30 minutes.

2. Take an empty bowl, add 2 tablespoons Haitian Iron-fortified Gold Label Soy Sauce King, 2 tablespoons white sugar, 5 tablespoons Haitian Gold Label Rice Vinegar, 1/2 tablespoons chicken powder, 1 tablespoon raw flour and 1/2 cups of water to make a sauce.

3. Take another empty bowl, add 5 tablespoons of fragrant frying powder, 1/2 tablespoons of oil and 1/2 cups of water and mix well to make a decoction.

4. First, wrap the pork slices with a layer of raw flour, then with a layer of fried pulp, and then put them on the plate for later use.

5. Heat 1 bowl of oil, insert bamboo chopsticks until bubbles appear around, and insert pork slices in batches and fry them until they are crispy outside and tender inside, showing golden yellow. Drain the oil and put it aside.

6. Heat 1 tbsp oil, saute shredded ginger and onion, pour in fried pork slices and stir well, pour in thicken juice, sprinkle with chopped coriander, and serve.

Kitchen god tips

1. After the pork slices are stained with raw flour, gently shake off the excess flour to avoid the thick clothes behind the fried pork and affect the taste of pot-wrapped meat.

2, pork slices should be fried in the pot, and should be separated from time to time to avoid the meat slices sticking together and frying unevenly.

3. When preparing the sauce, try it and add seasoning until the sauce is sweet and sour.

4. Pork should be cut into larger pieces, so that it can be evenly wrapped with fried pulp, and it is easy to be fried thoroughly and tastes more delicious.

5. The key to making pot-wrapped meat lies in stir-frying and sauce. The former is based on taking a proper amount of stir-fried pulp without decomposition; The latter should not release more powder, otherwise the sauce will stick the meat slices together and it is difficult to separate them.

Famous chefs give directions.

Pot meat is basically a slippery practice, so it is very simple.

First, prepare sliced meat. If you are very particular, you can use tenderloin, otherwise, the general rear hip tip will do. You can be a little fatter. As long as the thickness of the meat is similar to that eaten outside. If you cut it thick, you can pat it loose with the back of the knife. If it is thin, this process is saved.

Feed meat with salt and cooking wine. Make a paste with starch (preferably potato starch), and make sure it is hung on the meat.

Put oil in the pot, burn it, smoke it, then dip the fed meat slices in a starch bowl, so that both sides of the meat slices are stained with starch, and then fry it in the pot. What needs to be explained here is that the paste must not be hung too much, as long as it is stained on both sides. There are too many. You can make a Chinese hamburger! )

Remember, the meat pieces should be pasted one by one, put into the pot, and immediately break up after going down, otherwise they will stick together.

At this time, the oil should not be too hot. Turn down the fire and fry the meat.

How do you know if it's ripe? If you are not afraid of scalding, you can try it. If you are afraid of scalding, find a longer chopstick and see if you can poke it through. It's easy to puncture, which means the meat is cooked and ready to cook.

After the meat is fished out, you can make juice.

There are two kinds of fruit juice, one is sweet and sour, and the main raw materials are rice vinegar, sugar, a little salt and pepper and monosodium glutamate. Put these seasonings in a small bowl, get some water and mix well. Just have a taste, ie highlight the sweet and sour taste. To look good, you can add 1 and 2 drops of soy sauce to the prepared juice. Remember, there must be less water! One is salty, that is, put soy sauce, salt and pepper and monosodium glutamate (be careful not to put too much soy sauce).

Mix the juice and cut some garlic slices and onion shreds for later use.

Continue to burn the oil pan, heat the oil to 70%, and pour all the fried meat slices back into the pan. The purpose of this time is to draw pictures, so the fire can be bigger and the oil can be warmer. But pay attention to observation, so as not to burn the meat.

Deep-fried meat, then find a pot to sit on the fire, put oil, heat it up, put garlic slices and shredded onion in the pot, pour the deep-fried meat slices in, stir fry a few times, and drain the juice.

If your juice is just right, it will be absorbed by the meat slices soon after cooking, and there won't be much wealth. If you find a pile of soup, don't worry. Take out the meat slices first. Open the remaining juice, then thicken it with some water starch and pour it on the sliced meat. Because the meat is cooked, this process can be completed soon.