First, we cut half a catty of pork tenderloin into pieces, and the appearance of the middle finger is almost the same. Add a little cooking wine, salt and onion ginger to catch it evenly and marinate it slightly.
When the meat is pickled, let's mix a juice, put a small amount of minced ginger and garlic into a bowl, then add 25 ml of soy sauce, 3 g of sugar, 2 g of salt and a little starch and stir well for later use.
Next, we began to fry the meat section, put about 60 grams of starch in the bowl, then add a proper amount of water and a few drops of oil to stir well, and then put the pickled meat section in and grab it and size it evenly;
Put more oil in the pot, fire the meat at an oil temperature of about 50% heat, fry it for about 35 seconds, then go back and fry it again until the meat is golden. You can cut the green pepper as a side dish and fry it for a while, especially the sweet pepper with thick meat.
Leave some base oil in the pot, then stir the juice we have prepared and pour it in. Cook the juice in the pot for not too long. When it is slightly thick, add the meat and side dishes, then turn on the fire and stir it quickly and evenly, and then serve it out.
Generally, the taste requirement of this dish is crisp outside and tender inside, so it is better to choose the tender part like tenderloin. The first frying is mainly for shaping, so don't flip it in a hurry, otherwise it won't look good; This dish is mainly salty and fragrant, but if you like sweet and sour, it's not impossible. Just adjust the juice yourself.
There are two keys to making a good meat loaf. One is to fry it in place, and the other is to "flush" the taste of the cooked juice. The cooked meat loaf can be "burnt" rather than "burnt", which also leads to another dish of "burnt meat loaf". The key to the "strong" taste of cooking juice lies in the fresh and salty taste and the fragrance of acetic acid in minced garlic.