You rou Duan is a famous dish in Northeast China, and its taste is also true. It is especially delicious and delicious. Almost all people in Northeast China will order it, and it is not complicated to make it. You only need to use pork tenderloin first, and then it can be easily completed through four steps of "wrapping pulp, mixing juice, frying and wrapping juice", and it looks particularly simple as a whole. However, if you want to make this simple meat loaf very delicious and authentic, then the production process will be much more exquisite, far more than it looks

There are two keys to making a good meat loaf, one is to fry it properly, and the other is to "wash" the taste of the cooked juice. When the meat loaf is fried well, it can be "burnt" instead of "burnt", which also leads to another dish of "burnt meat". 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.

You can't use the tenderloin to make a meat loaf. It's too thin to squeeze out the flavor. You should use pork plum blossom meat with high fat content, remove the fat layer outside, and the thin meat is sandwiched with strips of fat. Cut into short strips, and marinate them with cooking wine and thirteen spices for a while.

take a small bowl, add light soy sauce, cooking wine, oyster sauce and water to make juice according to 4: 4: 1: 4, then add 1 tsp of salt, 1 tsp of sugar and 2 tsp of starch to make juice.

the batter is the key to the crispy effect. You can't use pure starch to make meat loaf. You should mix corn starch with white flour in a ratio of 4:1, then beat an egg white into it and add a little water to make a paste.

grab the marinated meat strips out and put them in the batter, then heat the oil pan. To fry the meat effectively, the oil must not be stingy, and it must not be too shallow, so it is best to use an iron pan with a round bottom, which is deeper at the bottom and can save fuel. Sprinkle the meat pieces with starch paste into the pot in batches, fry them in medium heat until golden, and take them out. When it's all fried, heat the oil until it smokes, then put it in the pot and fry it again until the surface is crispy, but don't fry it black and paste. Take it out and put it in a hollow container for later use.

start another cooker, drop a little oil on high heat, add minced onion and ginger until fragrant, stir-fry green pepper and carrot slices in the pan, pour in the fried meat, sprinkle with minced garlic, stir well, pour in the mixed cooking juice along the edge of the pot and stir well. Sprinkle 1 spoon of white vinegar and serve.