The practice of wrapping meat in sweet and sour pot;
1. Cut pork into 0.5cm thick slices and marinate with salt, sugar, cooking wine and pepper water for about 10 minute.
2. Prepare the batter, 1: 1 flour and starch, and mix it with proper amount of water. Not too thin.
3. Prepare onion, ginger and garlic, cut the onion into sections, and slice the ginger and garlic for later use.
4. Prepare sweet and sour juice, soy sauce, sugar, a little salt, vinegar, cooking wine and a little starch water.
5. Fry the sliced meat, pour an appropriate amount of oil into the pot, heat the oil, evenly coat the sliced meat with a layer of paste, fry it in the oil pan until it is brown, and take it out.
6. Leave a little base oil in the pot, saute shallots, ginger and garlic, pour in sweet and sour juice, bring to a boil, add meat slices, stir fry for a few times and then take out the pot.