The routine steps of pot-wrapped meat with Northeast specialties are as follows:

Material preparation: pork tenderloin 511g, carrot 211g, green onion 211g, ginger 211g, dry starch 311g, water starch 411g, a spoonful of cooking wine, a little salt, chicken essence, an egg, vegetable oil, a spoonful of cooking wine and a spoonful of soy sauce.

1. Slice pork tenderloin, add a spoonful of cooking wine, a spoonful of salt, a small amount of chicken essence and an egg white, stir well and marinate for 15 minutes.

2. Cover both sides of the cured tenderloin with wet starch, which is mainly sticky, so that the meat will be crisp.

3. Juice adjustment: 1 scoop of cooking wine, 1 scoop of soy sauce, 2 scoops of white vinegar, 1 scoop of white sugar, 1 scoop of salt and a small amount of starch liquid. Stir well.

4. Add warm water to dry starch to make it thick, add two teaspoons of vegetable oil and stir well. This fried meat is softer. The key point is to fry slowly with slow fire, fry until golden, and take it out.

5. The fried tenderloin should be fried for the second time, as shown in the figure, until it is golden and crisp.

6. Pour in the prepared sauce, shredded onion, shredded ginger, sliced garlic and carrots, saute until fragrant, and then put them on a plate.