Pot-stewed pork is a famous dish in Northeast China, which is often used by many restaurants to recruit chefs for exams. When I was at home, my father took me to a restaurant to relieve my hunger. This dish is a must! The craft is not as good as the chef's, but it is very satisfying for me to eat the same taste!

raw materials:

a: tenderloin and starch.

b: vinegar, sugar and a little light soy sauce.

c: garlic, onion ginger, red pepper and coriander.

Practice:

1. Cut the tenderloin into thick slices of about 1.5mm and marinate it with salt, chicken essence and cooking wine;

2, sugar: vinegar = 3: 2, mix evenly (this is a bit sweet, if you like the sour mouth, add more vinegar, and drop two drops of soy sauce and mix well (soy sauce can be omitted, I like dark dishes, so I add a little;

3. mince garlic, shred onion ginger and red pepper, wash coriander and cut a knife from the middle;

4. Add a little water to the starch and mix it into starch paste, then mix in the marinated meat slices, so that each piece of meat is evenly pasted;

5. Put oil in the pan, fry the pasted meat slices in the pan until golden, and take them out;

6. put oil in the wok and stir-fry minced garlic, stir-fry the fried meat slices evenly, pour in the sauce of the second part and shredded onion and ginger, stir-fry the shredded red pepper quickly and evenly, stop the fire when each piece of meat is evenly covered with the sauce, and sprinkle with coriander and mix well!