Ingredients: tenderloin.

Accessories: onion, ginger, garlic, white vinegar, sugar, cooking wine, salt and starch.

The practice of home-cooked pot-wrapped meat

1, cut the tenderloin into large pieces.

2. Put the meat in a pot and marinate it with cooking wine, salt, thirteen spices and water starch for twenty minutes.

3. Shred onion and ginger, and slice garlic for later use.

4. The braised pork is wrapped with dry starch in the morning.

5. Boil the oil to 50% heat and add the sliced meat.

6. Take out the meat slices and control the oil, waiting for the second frying.

7. When the oil temperature rises, the meat slices will be fried on fire.

8. Remove the fried meat slices and control the oil.

9. Leave a little oil in the pot and add sugar to melt slowly.

10. When the sugar is completely melted into syrup, stir-fry the onion, ginger and garlic, then add the sliced meat, add a proper amount of white vinegar, stir well and take out the pan.

1 1, the home-cooked version of pot-wrapped meat is ready.

Home-cooked pot meat finished product map

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