Meat aroma overflowing, click - crispy crunchy skin in the teeth wiggle, the sweet and sour mixture of sauce and stimulating the throat, soft and long texture, like a warm embrace. Pot Pork Main Ingredients: Pork Tenderloin 300g raw egg 1 shredded carrots a small amount of parsley a few pieces of salt 10g rice wine 1 tablespoon Auxiliary Ingredients: Tapioca starch 100g sugar 60g white vinegar 90g white vinegar 10g Jingjing onions, ginger slices, garlic puree appropriate Processing Technique:

300g pork tenderloin cleaned, cut into 3mm thick slices of meat, add 7g of salt, 1 tablespoon of rice wine, egg 1 shredded carrots a few pieces of spiced lei a few pieces of salt 10g rice wine 1 spoon Accessories: tapioca starch 100g sugar 60g white vinegar 90g white vinegar 10g kyoto onion, ginger slices, garlic puree suitable for 1 egg, 100g tapioca starch and 100g of cold water tossing, marinade for 15min.

Sauce: 60g sugar, 90g white vinegar, 10g of white vinegar and 3g of salt to the sauce. Start the oil pot boiling 160 degrees (can take a drop of batter drop into the oil, floating up to indicate that the temperature has reached the frying tenderloin), under the meat frying for about 3min to lose color, fishing out refrigeration; the same way to repeat the second frying, to be slightly browned, fishing out refrigeration; repeat frying the third time, the temperature needs to boil 180 degrees, and ultimately fried until the color is golden brown, fishing out of the reserve.

Hot pot of cold oil, put in the appropriate Jingjing onions, ginger and garlic to burst incense, put a little carrot and the second step of the sauce, stir fry for a while, until the sauce becomes sticky, under the fried meat stir fry well. Sheng out, filled with a few pieces of fragrant Lai, pot meat to carry out! Tips raw pork should be sliced into a relatively large form, so that both evenly coated with fried batter.

Pork slices should be a slice into the pan frying, it is necessary to separate it from time to time, to prevent the meat pieces stick together to link the dough, can not be fried evenly fried through the above is the processing of pot roast, warmly welcome to fill in, like you if you understand and leave a comment, your attention and evaluation is the driving force.