Method 1: Traditional method

Ingredients

Pork tenderloin 3g, potato starch 15g, sugar 1g, vinegar 1g, soy sauce, salt, sesame oil, onion, ginger, garlic and coriander.

Practice

Pot-wrapped meat

Pot-wrapped meat

1. First, cut the pork tenderloin into large pieces with a thickness of 3 mm, grab it evenly with proper amount of salt, and soak the starch in water thoroughly. When the starch precipitates, pour out the water.

2. put the starch in the bowl with meat, grab it evenly, shred the onion and ginger, slice the garlic, and cut the coriander stalks into sections.

3. When the pan is on fire, add 3 Jin of oil. When it is 7% hot, put in the sliced meat with starch one by one, fry for about 3 minutes, and take it out with a crisp sound when knocking.

4. when the oil temperature rises to 8% heat, add the sliced meat and fry it again, mix the sugar, vinegar, soy sauce and sesame oil evenly, and take out the crispy meat with a colander.

5. Leave the bottom oil in the pan, stir-fry the onion, ginger and garlic until fragrant, add the fried meat slices, cook the sweet and sour juice, turn it over evenly, add coriander stalks, and take it out of the pan and put it on a plate. [5]

Practice 2: Home-cooked practice (1)

Ingredients

2g pork (plum meat or tenderloin), 25g tomato sauce, 25g white vinegar, 25g sugar, 2g salt, 1g yellow rice wine, and appropriate amount of ginger, onion, coriander and corn starch.

Practice

1. Cut the pork into half-centimeter-thick slices with a top knife, grab them with 1g of salt and 1g of yellow wine and marinate them for later use.

2. Slice ginger and onion, and cut coriander into sections for later use.

3. Mix the corn starch into a thick paste, put a little oil and then grab it evenly for later use.

4. Heat the oil in the pan to 7% heat, put the meat slices into the prepared paste and dip them evenly on both sides, then fry them in the pan until they are set and take them out.

5. Heat the oil to 8% heat, fry the sliced meat until the surface is crisp and take it out.

6. Brush the wok with a little oil and bring it to a high heat. Stir-fry the shredded onion and ginger.

7. Then put the sliced meat and coriander into the pot, and stir-fry them while pouring the juice until the sliced meat is soaked in the juice [6].

Method 3: Home cooking (2)

Ingredients: pork tenderloin 2g, egg 1, carrot 1/2, white powder 3 tablespoons, corn starch 4 tablespoons, glutinous rice flour 4 tablespoons, soybean oil 2ml, salt 1/3 teaspoon, chicken essence 1/2 teaspoon, cooking wine 1 tablespoon, rice vinegar 5 tablespoons, sugar 2 tablespoons and white vinegar.

practice

pork in pot

pork in pot (9 pieces)

1. Slice pork tenderloin and shred carrots for later use.

2. put the sliced tenderloin into a large bowl, and add the eggs and corn starch in turn.

3. Then add glutinous rice flour, salt and white powder.

4. add the cooking wine into a large bowl and melt the powder seasoning added in the last step.

5. Mix the chicken essence, marinate for 1 minutes, then prepare a small bowl and add sugar.

6. White vinegar and rice vinegar are also added together to make sweet and sour juice.

7. Turn on the fire, pour the soybean oil into a small pot, and when the oil is seven minutes hot, fry the marinated tenderloin into the pot in turn until it is light yellow, and then take it out.

8. After the oil is boiled again, fry it in the pan again until golden brown, and take it out for later use. Pour the oil in the wok, and add shredded carrots to stir fry until fragrant.

9. Pour in the sweet and sour juice, and after the juice is boiled to a semi-thick and bubbly state, stir-fry the fried meat slices for a few times to get out of the pot [7-8].

practice 4: home-cooked practice (3)

ingredients: 5g of tenderloin, half a carrot, 2 tablespoons of tomato sauce, 2g of corn starch, white vinegar, sugar and salt.

Practice

1. Wash tenderloin and cut it into thin slices longitudinally. Peel carrots and shred them for later use.

2. Mix corn starch with warm water and stir well. Dip the meat slices with starch evenly one by one, put the meat slices with starch into a 5% hot oil pan, fry for about half a minute, and then take them out and control the oil.

3. after all the meat slices are fried, the oil pan continues to heat, and when it is 7% or 8% hot, all the meat slices are poured into the pan together, and the meat slices turn golden yellow and are taken out.

4. Take another oil pan, pour a little oil, then add shredded carrots and stir well. Then add the mixed juice of tomato sauce, white vinegar, sugar, salt and a little water. Then add the fried meat slices and stir them evenly, and then you can take them out of the pot and put them on the plate. [9]

Method 5: Improved version of pot-stewed meat (1)

Ingredients

3g pork tenderloin, 75g tomato sauce, 1 bottle of sour plum sauce, half a bottle of OK juice, 2g plum juice, 1 bottle of tomato sauce, 15g sugar, 1 bottle of white vinegar, 1 carrot, 2 tomatoes and 1 fresh lemon.

Practice

Northeast pot-stewed meat

Northeast pot-stewed meat

1. Cut pork tenderloin into large pieces 7 cm long, 5 cm wide and .2 cm thick, and marinate them with refined salt and cooking wine for 1 minutes.

2. Wash carrots, tomatoes and fresh lemons and slice them.

3. put the pot on fire, add 45g of clean water, add carrot and tomato slices, bring to a boil with high fire, then turn to low fire and cook until the carrots and tomatoes are crisp and rotten, remove the residue, add tomato sauce, sour plum sauce, OK juice, juice, tomato sauce, sugar and white vinegar, stir well, then heat for a while, and leave the fire.

4. Mix the carmine and lemon yellow pigments with water, and slowly add them into the pot until the color is golden red. Finally, put the fresh lemon slices into the pot, soak them until they taste, and you can take about 75g of new-style juice for each dish at any time.

5. Set the wok on fire, add salad oil and heat it to 6% to 7%. First, mix the meat slices with the thick paste, then spread them out one by one, put them into the wok one by one, and fry them until they are crispy outside and tender inside, then take them out and drain the oil.

6. Cook the juice, stir it evenly, then put it in a pan and sprinkle with coriander. [1]