Pork tenderloin

400 grams

condiments

potato starch

200 grams

corn oil

600 ml

sugar

100g

9 degrees rice vinegar

50 ml

salt

2g

Cooking wine

5ml

verdant

5g

energy

5g

garlic

5g

carrot

5g

coriander

Proper amount

step

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

2. 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.

6. After more than half an hour, clear water will float on the starch and pour out. At this time, the starch will be a little dry and difficult to grasp, so you can grasp it hard. Grab it and mix it into the meat.

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

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

9. Pour the oil out of the pan and heat it until it is medium-cooked.

10. Put the meat slices in the pot and fry them until they bubble and float.

1 1. Put the fried meat in a bowl.

12. 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. Fry the meat several times until it is mottled and reddish, and take out the oil control. (about 20 seconds)

13. Pour out the oil, add white sugar and vinegar, simmer until some juice is sticky, and then add all seasoning shreds.

14. Pour the meat slices into the fire and quickly lift out the pot juice. It is best to be able to stir a large spoon. If you don't have the strength, you can only fry the meat the fastest and hang the juice evenly out of the pot.