Pot-wrapped meat, the traditional pot-wrapped meat is golden in color, and some areas also have ketchup versions. No matter which kind, the finished products are sweet and sour in taste, crispy and delicious, tender in the outside, and fragrant in the lips and teeth.

The main ingredient is unknown

Pork tenderloin 300g

Potato starch150g

ingredients

Water 80g oil (1 tablespoon+300g) sugar 50g rice vinegar 50g salt 1.5 teaspoon pepper 1 teaspoon cooking wine 1 teaspoon shredded onion and ginger 5g carrot.

Step 1

Wash the tenderloin and cut it into thin pieces (about 2 mm) about the back of the knife.

Step 2

Add cooking wine, pepper and salt into the sliced meat and grab well.

Step 3

3. The meat slices are covered with potato starch on both sides in turn.

Step 4

Put it into a container filled with leftover potato starch, add water and 1 tablespoon oil and mix well.

Step 5

Pour the oil from the pan, heat it to 70% heat, put the meat slices into the pan and fry them until they bubble and float.

Step 6

Take out the fried meat in turn. Heat the oil pan to 90% heat again, that is, there is a little smoke rising from the oil surface. Put the meat in several times and fry it again. After frying it until it is stiff, take it out and control the oil. (15-20 seconds)

Step 7

Pour out the oil, leaving little base oil (about 1 spoon), add rice vinegar, half a teaspoon of salt and sugar, boil over medium heat until there are some sticky bubbles, then pour in the fried meat slices and all the seasoning shreds, turn to high heat and stir fry quickly, and then turn off the heat and take out the spoon when the sauce is full of meat slices. (Stir-fry the sliced meat for about 10 second) Just serve.

knack for cooking

Many people mix the paste well, and it comes off when it is fried. Therefore, we must pay attention to one detail, that is, the oil temperature. When frying, the oil temperature should be high, at least 70% hot, and don't fry all the meat slices in the oil pan at once, but fry them several times to avoid a sudden drop in oil temperature. After the first frying, take it out and fry it again when the oil temperature rises again, which will make it more crisp.

The proportion of vinegar and sugar should be well controlled. You can make juice in advance for the first time, taste sweet and sour, and then adjust it appropriately.

Use soybean oil if you like the darker color, and use corn oil or salad oil to fry the meat if you like the lighter color.