Pot-stewed meat is a famous dish in Northeast China, which is often used by many restaurants to recruit chefs for exams. When I was at home, my father took me to a restaurant to relieve my hunger. This dish is a must! The craft is not as good as the chef's, but it is very satisfying for me to eat the same taste!

Raw materials:

A: tenderloin and starch.

B: vinegar, sugar and a little light soy sauce.

C: garlic, onion ginger, red pepper and coriander.

Practice:

1, tenderloin cut into thick slices of about 1.5mm, and marinated with salt, chicken essence and cooking wine;

2, sugar: vinegar = 3: 2 evenly mixed (this is a bit sweet, if you like a sour mouth, add more vinegar, and drop two drops of soy sauce and mix well (soy sauce can be omitted, I like dark dishes, so I add a little;

3, garlic minced, onion ginger, red pepper shredded, coriander washed and cut a knife from the middle;

4. Add a little water to the starch and mix it into a starch paste. Mix in the marinated meat slices so that each piece of meat is evenly pasted;

5, put oil in the pot, put the pasted meat slices in the pot and fry them until golden;

6. Stir-fry minced garlic with oil in the wok, stir-fry the fried meat slices evenly, pour in the sauce of the second part and shredded onion and ginger, stir-fry the shredded red pepper quickly and evenly, and cease fire when each piece of meat is evenly covered with sauce. Sprinkle parsley and mix well!