1 Wash pork tenderloin and cut it into thin slices longitudinally. Peel carrots and cut them into shreds for later use.
2. Mix starch with water, be careful not to pour it into it at once, and slowly mix it into juice.
3, pour the oil into the pot, 50% hot, dip the meat slices with starch one by one, flatten them and slowly put them into the oil, fry for about half a minute, until the meat is hard and cool, remove and control the oil.
4. After all the meat is fried, continue to heat the oil in the pot. When the oil temperature reaches 80%, after the pot smokes, pour all the meat into the pot and stir with a spoon until all the meat slices turn golden yellow. Take out.
5. Leave a small amount of base oil in the pot, then pour in shredded carrots and stir well.
6. Then add 2 tablespoons of mixed juice of tomato sauce, white vinegar, salt and sugar, then add the fried meat slices and stir well. After taking out the pot, scatter the coriander.
Extended data:
In the Qing Dynasty, Zheng Xingwen, a flag bearer, came to Beijing with his father at the age of 6, and gradually became interested in cooking. Later, he worshipped Chen Caibao, a descendant of huaiyang cuisine. 1907, Zheng Xingwen went to the yamen of Binjiang Road, Harbin, where he worked as an official chef and cooked meals for Du Xueying. Foreign guests, especially Russian guests, are often entertained in Daotai House. Because foreigners like to eat sweet and sour taste. Du Xueying ordered the chefs in the government to change the taste of the dishes. Zheng Xingwen changed the salty "roasted pork strips" into sweet and sour dishes, which made Harbin the origin of pot-stewed meat.