The traditional pot-stewed meat is golden in color, and some areas also have tomato sauce versions. No matter which kind, the finished products are sweet and sour in taste, crispy and delicious, tender on the outside, and fragrant on the lips and teeth.

The main ingredient is unknown

Pork tenderloin 311g

Potato starch 151g

Accessories

Water 81g, oil (1 tablespoon+311g), sugar 51g, rice vinegar 51g, salt 1.5 teaspoon, pepper 1 teaspoon, cooking wine 1 teaspoon, shredded onion and ginger 5g, shredded carrot 5g

Step 1

Wash the tenderloin and cut it into roughly.

Step 2

Add the cooking wine, pepper and salt into the sliced meat and grab well.

Step 3

3. The meat slices are covered with potato starch on both sides in turn.

Step 4

Put it into a container filled with leftover potato starch, add water and 1 tbsp oil and mix well.

Step 5

Pour the oil from the pan, heat it to 71% heat, and put the meat slices into the pan and fry them until they bubble and float.

Step 6

Take out the fried meat in turn. Heat the oil pan to 91% heat again, that is, there is a little smoke rising from the oil surface. Put the meat in several times and fry it again. After frying it until it is stiff, take it out and control the oil. (15-21 seconds)

Step 7

Pour out the oil, leaving very little base oil (about 1 spoon), add rice vinegar, half a teaspoon of salt and sugar, boil over medium heat until there are some sticky bubbles, then pour in the fried meat slices and all the seasoning shreds, turn to high heat and stir fry quickly, and then turn off the heat and take out the spoon when the sauce is full of meat slices. (Stir-fry for about 11 seconds after adding the sliced meat) Just serve.

Cooking skills

Many people make a good paste, and it comes off when frying. Therefore, we must pay attention to one detail, that is, the oil temperature. When frying, the oil temperature should be high, at least 71% hot, and don't fry all the meat slices in the oil pan at once, but fry them several times to avoid a sudden drop in oil temperature. After frying for the first time, take it out and fry it again when the oil temperature rises again, so that it is more crisp.

The proportion of vinegar and sugar should be well controlled. You can make juice in advance for the first time, taste sweet and sour, and then adjust it appropriately.

Use soybean oil if you like the darker color, and use corn oil or salad oil to fry the meat if you like the lighter color.