Pork tenderloin, 3 tbsps of starch and flour, half an onion, 1 ginger, 3 cloves of garlic, 2 tbsps of soy sauce, 1 tbsps of sugar, 1 tbsps of rice vinegar.

working methods

1, starch and flour are mixed into paste with water according to 1: 1, onion and ginger are shredded, and garlic is ground into powder for use;

2. Pat the tenderloin thinly with a knife, cut it into pieces of about 2cm×3cm, and hang it;

3, soy sauce, sugar, rice vinegar into sweet and sour juice (according to personal taste modulation);

4. enlarge the soybean oil in the pot, and put the meat piece by piece when it is heated to 90% heat. Be careful not to let the meat stick together. After the fire is fried, remove it and put it on a plate;

5. After all the meat is fried, pour it into hot oil and "over-fire" it to achieve the effect of tender outside;

6, leave a little base oil in the pot, open the fire, stir-fry the onion and ginger, pour in the prepared juice, pour in the fried meat slices after boiling, and stir with a spoon to make the juice stick to the meat evenly. Finally, add minced garlic to the pot.

skill

If the temperature of fried meat is too fast, fried meat will be dry and hard;

Too much soup can't be dried or the heat is too small, and the pot meat may become a slippery section.