2. Specific methods and materials for pot-wrapped meat: pork tenderloin 300g, shredded onion 5g, shredded ginger 3g, sliced garlic 5g, coriander 5g, cooking wine 5ml, salt 3g, monosodium glutamate 3g, sugar 2g, soy sauce 3ml, white vinegar 2ml, sesame oil 5ml, starch 5g, egg white10g, tomato sauce 20g.
1, starch is mixed with appropriate amount of water to make a paste, and a little salad oil is poured in to catch it evenly.
2, two tablespoons of tomato sauce, mixed with bowl juice: one spoonful of soy sauce, one spoonful of white vinegar, two spoonfuls of white sugar, a little monosodium glutamate, a little salt, the right amount of sesame oil, a little water, and a spoonful of starch.
3. The marinated meat slices are stained with a layer of dry starch, so that it is easy to hang the paste, and then the dried starch is stained and then the starch paste is hung.
4. After the oil in the pot is hot, put the pasted meat slices, and turn them when frying to avoid the meat slices sticking together.
5, the meat slices are fried to golden brown, and the oil is removed, and the parsley is cut into sections.
6. Leave a little base oil in the pot and pour in tomato sauce.
7. Add a little water after the tomato sauce is fried.
8. Stir-fry the tomato sauce until it bubbles and pour it into the bowl of juice.
9. Pour in shredded onion, shredded ginger, sliced garlic and fried meat.
10. At this time, stir the wok quickly, so that the sauce is covered with sliced meat, and finally sprinkle with parsley.
Third, cooking skills
The pork tenderloin will be slightly frozen in the refrigerator before being cut, and the sliced meat will be more neat and beautiful.