250g pork tenderloin. Sugar 25g, flour 10g, Shaoxing wine 15g, sesame oil 10g, soy sauce 25g, vinegar 25g, onion 5g, cooked vegetable oil 750g (about 50g) and refined salt1g.

working methods

1. Cut pork tenderloin into 0.5cm thick slices, chop them lightly with a knife, replace them with domino slices, and put them in a bowl. Add 5g of Shaoxing wine and refined salt, and mix well with 25g of wet starch and10g of flour for later use.

2. Soy sauce, sugar, Shaoxing wine, vinegar, wet starch 15g and water 25g are mixed into sweet and sour juice for later use.

3. Put the pot on medium fire. When the vegetable oil is heated to 60% heat (about 150℃), put the burnt meat in a frying pan and fry it 1 min, and take it out.

4. When the oil temperature rises to 70% heat (about 175℃), fry for 1 min and take out the oil drain when 1.

5. Leave the bottom oil in the pot, add the onion, stir-fry the fragrance, put the meat in the pot, quickly pour the prepared juice into the pot, and turn the wok over.

6. When the sauce is evenly wrapped around the meat stuffing, pour out the sesame oil from the pot and put it on the plate.

material

Seasoning: edible oil: sugar = 3: 1, soy sauce, cooking wine, vinegar, onion, ginger slices, aniseed, fragrant leaves, salt,

Staple food: ribs,

Side dishes: mushrooms and carrots.

working methods

0. Cut the ribs into small pieces, put cold water in the pot and boil the ribs.

1. Pour the oil into the pot, add sugar while the oil is still cold, and stir-fry the sugar slowly with low heat.

2. When the sugar water begins to turn brown and red foam begins to appear, immediately pour the ribs into the pot and stir well.

3. Then add ginger slices, pepper and spices, stir-fry, add a little cooking wine and soy sauce to color, and add a little vinegar (to remove fishy smell and improve taste).

4- 1. Add clean water (with hot water), add salt and onion, turn to low heat and slowly cook the ribs until they are soft, then put the onions and spices in the pan, collect the juice with high fire, and add monosodium glutamate when the soup becomes thick.

4-2. Or you can: add water (with hot water), add salt and scallion, and turn to low heat after the fire is boiled. Burn until it is basically tasty, turn off the fire. Steaming ribs+soup+mushrooms+carrot slices in a pressure cooker 15 minutes. Come out softer and more tender.