The common practice of pot-wrapped meat is as follows: 1. Cut the tenderloin into 3 mm or so ... cooking wine and marinate it with a little salt.

2. Mix the juice. Remember the ratio of 3:2: 1 Three spoonfuls of vinegar, two spoonfuls of sugar and one spoonful of water (with white vinegar).

3. Potato starch (crisper than other starches) or dry powder, pour out warm water and make it as thick as yogurt.

4. Put the salted meat in and paste every piece.

5. Heat the oil and fry it in a pot. Put more oil and cook more times. The fire in my home is not as fierce as that in the hotel. It would be nice to fry at high temperature. If you don't wash the fire and then fry it, the meat is too hard to master well. It is better to fry it on the spot. )

6. Fried food. Take another pot, add a little base oil, add shredded onion, shredded ginger and shredded carrot, add the fried meat, and pour in the prepared juice to stir fry. Add garlic slices and coriander, be sure to put more garlic slices in the pot.