Pork tenderloin

corn starch

water

ketchup

white vinegar

Apple Cider Vinegar

A small amount of orange juice

refined sugar

A small amount of salt

Cooking wine is small

The practice of pot-wrapped meat (sweet and sour version)

Slice the tenderloin and pat it with salt and cooking wine. Meat doesn't need to be cut too thin. Starch and water synthesize starch paste.

Heat the oil and fry the meat slices.

Prepare fruit juice, sugar, white vinegar, apple vinegar, orange juice, water and starch.

Repeat bombing.

Heat the pan and add the juice. When the fire is cooked to a sticky state, you can dip the fried meat in the juice and try it. If you can hang it, it will be cooked.

Turn off the heat, pour in the sliced meat and roll it up quickly. The pot is out.

Set the table and clean up the battlefield.

skill

The delicious pork in the pot is inseparable from two points, the temperature of fried meat and the taste of sauce.

The meat needs to be fried twice to be crisp outside and tender inside.

Juice is easier. My secret is that white vinegar with apple vinegar is sweet and fruity. It tastes better with a little orange juice. Squeeze half an orange by hand. It's delicious. If there is no apple vinegar, there is no orange juice.

Ketchup is always called by supermarkets for two yuan a bag.