2. The pork tenderloin is cut into thick, palm-sized pieces in the north, ready to be hanged; It is best to use fresh pork, otherwise the frozen meat is too watery, and it is easy to get watery when frying!
Step 3 hang the pulp
4. Heat the oil in the oil pan, fry the meat slices for the first time, and then take them out of the pan when they float.
5. What it looks like after the first bombing
6. Heat the oil, put the meat slices that have just been fried into a high-temperature oil pan, and then fry them quickly until golden brown!
7. After the second frying, it is golden yellow, beautiful and crisp! Eating it now, stained with salt and pepper, is dry-fried tenderloin, which is also super delicious!
8. Prepare white vinegar, sugar and syrup I use; But I feel that sugar is better!
9. Pour out the oil in the pot and brush it clean; Pour in white vinegar and sugar, and start to boil the juice.
10. Boil until the sweet and sour juice is thick, and add shredded carrot, shredded onion and coriander.
1 1. The last step is the most important. I failed in this last step before! Boil the sweet and sour juice until it is thick, pour the fried meat slices into the pot and hang the paste quickly, which will be even better if you can tip the spoon!
(PS: After the pot-wrapped meat is cooked, it is tender in the outside, which is more delicious than the sweet and sour meat. The sweet and sour meat is soft both inside and outside, which is understood in the northeast anyway.) Difficulty: Side dish (intermediate) Time: 30-45 minutes. Main ingredients: pork tenderloin 500g. Auxiliary ingredients: shredded carrots, appropriate amount of coriander stalks, appropriate amount of white vinegar, half a bowl of sugar, 3 tablespoons of potato starch, 300g.