Home remedies for slipping meat sections are as follows:

Main ingredients: 1 pork tenderloin, 1 green pepper, small half of an onion, half a carrot.

Accessories: vegetable oil, soy sauce (marinade) 1 tbsp, cooking wine (marinade) 1 tbsp, salt (marinade) 1 tbsp, cornstarch (paste) 2 tbsp, egg (paste) 1, soy sauce (seasoning bowl sauce) 1 tbsp, vinegar (seasoning bowl sauce) 1 tbsp, sugar (seasoning bowl sauce) ? tbsp, light soy sauce (seasoning bowl sauce) ? tbsp, cornstarch (seasoning bowl sauce) 1 tbsp, water (seasoning bowl sauce) a small half a bowl, onion, ginger and garlic (Seasoned Bowl Juice) a little.

Steps:

1. Prepare the ingredients. You can also replace the bell peppers and onions with colored peppers for the side dishes.

2, marinate the meat: cut the tenderloin into sections the thickness and length of your index finger, add cooking wine, soy sauce and salt and marinate for 10 minutes.

3. Prepare the meat: While the meat is marinating, slice the bell peppers, carrots and onions, and mince the green onions, ginger and garlic.

4, seasoning bowl juice: in a small bowl pour soy sauce, vinegar, sugar, old soy sauce and water, then add cornstarch and stir well. The role of vinegar is to solve the fishy and greasy, taste, sugar and soy sauce for freshness, the old pumping color.

5, the onion, ginger and garlic also added to it, used to thicken the bowl juice is ready.

6, hanging paste: next in the marinated meat add cornstarch and egg, scratch well.

7, deep-frying: small pan with a moderate amount of soybean oil, boil to 70% heat (about 200 degrees), the meat section into the pan deep-frying. Use chopsticks to move the meat around during frying so that it doesn't stick together.

8: Fry the meat until the skin changes color, then remove the meat from the pan and use kitchen paper towels to remove the excess oil.

9: Pour the meat back into the pot and deep-fry until the surface is crispy, then remove from the pot to control the oil.

10, frying pan in a small amount of oil, pour onions, peppers, carrots, stir-fry a few times over high heat until broken.

11, thickening: pour in the bowl of sauce, stir fry a few times, so that the sauce becomes sticky.

12: Pour the fried meat into the pan, stir-fry quickly over high heat to coat the sauce. You can turn the spoon over to prevent the sauce from softening the crispy skin.

13, out of the pot on a plate, served on the table can be eaten.