Ingredients: pork tenderloin, potato starch, onion, ginger, white sugar vinegar, carrot, cooking wine, salt, pepper and oil.

Steps of traditional and old-fashioned pot-wrapped meat in Northeast China;

1. Cut shredded ginger, onion and carrot for later use.

2. Cut the tenderloin into pieces of about 3mm.

3. Add proper amount of cooking wine, salt and pepper, knead and marinate 15 minutes.

4. Put the starch into a glass bowl, add water, stir well, soak for 30 minutes, and then pour out the clear water on the upper layer for later use.

5. After the preparation is done, pour the oil in the pot until it is 50% hot (the chopsticks are bubbling)

6. Pick up the sliced meat, first coat the surface with dry starch, then coat it with soaked wet starch, and fry it in the oil pan until it is 70% cooked.

7. When the oil temperature is 80% hot, the fried meat is fried again until golden brown and ripe.

8. Pour the right amount of oil into the pot, add shredded onion and ginger and stir-fry until fragrant.

9. The proportion of sweet and sour juice 1: 1 is poured into a pot and boiled until it becomes sticky.

10. Finally, pour in the fried meat, fully wrap the sweet and sour juice, and add the shredded carrots until the shredded carrots are soft and delicious.