material

raw material

Tenderloin150g, onion 5g, ginger 5g, carrot10g,

1 coriander leaves, 50g corn starch, 100g water starch,

2 teaspoons of cooking wine (10ml) and 2 teaspoons of salt1/2g.

condiment

Soy sauce 1 tablespoon (15ml), vinegar 1 tablespoon (15ml),

Sugar 1 tablespoon (15g), salt 1/2 teaspoons (2g),

Cooking wine 1 tablespoon (15ml)

1, prepare materials

2. Slice tenderloin, add 2 teaspoons of cooking wine (10ml) and 1/2 teaspoons of salt (2g) and marinate for a while.

3, a piece of meat dipped in corn starch, all wrapped up, thicker, shake again, and then pass the water starch.

4. Fry in oil until golden brown.

5. After all frying, fry it again.

6. Add oil to the pot, then add shredded carrots, shredded onions and shredded ginger.

7. Pour in the sliced meat

8. Add seasoning.

9. Finally, put the coriander in the pot.

skill

1, this dish is a northeast dish, especially Harbin.

2, note: a, the surface is fried powder or corn starch, and the batter must use water starch instead of eggs. Eggs will soften after use.

B, you can't put water starch in the seasoning, which is different from the sweet and sour tenderloin. Sweet and sour tenderloin must be seasoned with water starch.

C, be sure to fry it again after frying, which is the key to ensure crispness.

D, the most traditional braised pork has no tomato juice.

3. The carrots, coriander leaves and ginger inside should be cut into filaments.

You try.