That dish isn't called sweet and sour pork, it's called pot-wrapped meat. Here's how to do it: cooking materials.

Ingredients: pork tenderloin (320g), shredded onion (1 tbsp), shredded ginger (1 tbsp), chopped coriander (2 tbsp).

Marinade: salt (1/5 tbsp), cooking wine (1 tbsp), chicken powder (1/3 tbsp), corn flour (2 tbsp).

Brewing juice: Haitian Iron fortified Golden Label Soy Sauce King (2 tablespoons), white sugar (2 tablespoons), Haitian Golden Label Rice Vinegar (5 tablespoons), chicken powder (1/2 tablespoons), raw powder (1 tablespoon) and clear water (1/2 cups).

Stir-fried paste: fragrant stir-fried powder (5 tbsp), oil (1/2 tbsp) and water (1/2 cups).

Seasoning: oil (1 bowl)

culinary skill

1. Wash pork, cut it into thin slices obliquely, add 1/5 tablespoons of salt, 1 tablespoon of cooking wine, 1/3 tablespoons of chicken powder and 2 tablespoons of raw powder, grab well and marinate for 30 minutes.

2. Take an empty bowl, add 2 tablespoons Haitian Iron-fortified Gold Label Soy Sauce King, 2 tablespoons white sugar, 5 tablespoons Haitian Gold Label Rice Vinegar, 1/2 tablespoons chicken powder, 1 tablespoon raw flour and 1/2 cups of water to make a sauce.

3. Take another empty bowl, add 5 tablespoons of fragrant frying powder, 1/2 tablespoons of oil and 1/2 cups of water and mix well to make a decoction.

4. First, wrap the pork slices with a layer of raw flour, then with a layer of fried pulp, and then put them on the plate for later use.

5. Heat 1 bowl of oil, insert bamboo chopsticks until bubbles appear around, and insert pork slices in batches and fry them until they are crispy outside and tender inside, showing golden yellow. Drain the oil and put it aside.

6. Heat 1 tbsp oil, saute shredded ginger and onion, pour in fried pork slices and stir well, pour in thicken juice, sprinkle with chopped coriander, and serve.