Main ingredient; 8 taels of tenderloin, 5 taels of starch.

Accessories; shredded green onion, shredded ginger, cilantro, shredded carrots, minced garlic, each appropriate amount.

Seasoning; sugar 1.6 two. 9 degrees of rice vinegar 1.6 two. Salt. Flavor. flavor, flavor oil, flavor oil, flavor oil, flavor oil, flavor oil, flavor oil, flavor oil cooking wine, each appropriate amount.

Method; 1 will be cut into 5 mm thick slices of tenderloin hanging water starch paste (water slurry should not be too thin, in order to stick as good)

2 the above seasonings to mix the bowl of juice standby.

3 will be frying pan oil heating 6 into the heat, piece by piece to the tenderloin into the frying pan fried to golden brown, burnt outside and tender inside. Fish out.

4 will frying pan under the bottom of the oil, add the accessories fried evenly, down into the deep-fried tenderloin, quickly into the sauce fried evenly

Features; sweet and sour taste, the outside of the caramelized tender.

Another method:

Raw materials: 400 grams of pork tenderloin, 500-1000 grams of salad oil, cornstarch, low gluten flour, a little bit of baking powder.

Seasoning: 1-2 tablespoons of tomato sauce and 2-3 tablespoons of Zhenjiang balsamic vinegar (or white vinegar) to make a thick sauce, 4-5 tablespoons of sugar. White onion, ginger, cilantro to taste, a little salt.

Method:

1. Slice the loin into 0.3-0.5cm thick slices, add grated ginger, salt, and water to taste, then add cornstarch, baking powder, and low gluten flour. The green onion white, peeled ginger are cut inch-long thin wire, cilantro cut inch-long section.

2. pan sit on the fire, under the salad oil to about 7-8% heat, one by one under the piece such as mixing the batter of the tenderloin, deep-fried straight light yellow fish out.

3. When the oil is about 90% hot, add the pork loin and deep fry until golden brown.

4. pan a little oil, high heat until high heat into the shredded onion and ginger, into the tomato vinaigrette and sugar quickly scratch well, under the deep-fried pork quickly turn over evenly to plate, sprinkled with parsley can be.

Note: the key to the production of pot meat in the preparation of crispy paste and the last step of cooking juice, the biggest difference between this dish and other similar dishes is that the end of the process using dry cooking techniques rather than hanging paste, and thus can be maintained for a long time crispy. The sweet and sour sauce atomizes quickly in the hot frying pan and is evenly flavored during the turning process. Of course, this also raises the requirement for a strong fire. Many Northeastern cooks make this dish without ketchup, using only balsamic vinegar and sugar in the sauce, which is golden brown in color and has the advantage of further reducing the thickness of the sauce and thus better preserving its texture.

The ratio of cornstarch and low-gluten flour can be tried 1:1, 1:2, or even 1:3, and the ratio of water is the standard of crispy paste just enough to hang on to the meat, but not so dry that the "slices of meat" are stuck together and difficult to separate, each piece of fried meat has a thick crispy paste shell of about 2-3 millimeters. Start with 1-2 teaspoon (400 grams of meat) of baking powder, the standard is to make the fried meat crispy and without alkali flavor. In fact, most Chinese chefs don't quantify the ingredients precisely, it's more a matter of experience and feeling, not to mention the fact that everyone has different tastes, so my standard may not necessarily suit your taste. So, just get on with it!

How to make pot roast

This stuff is basically a slipshod approach, so it's pretty simple.

First of all, you need to prepare the meat, if you are more careful, you can use the tenderloin, otherwise the general buttock tip or something will be fine. Can be slightly fat. Meat cut thickness and you eat out almost on the line. If you cut thick you can use the back of the knife to pat a little loose, thin, then this process will be saved.

Put salt and cooking wine to feed the meat. Use starch (preferably potato starch) to make a glue, must be adjusted to be able to hang on the meat.

Put the oil in the pot, burn it for a while, smoke, and then feed the meat in the bowl of starch, so that both sides of the meat is coated with starch, and then deep-fried in the pot. (Here need to point out that the paste must not hang too much, as long as both sides of the dip some on enough. If you have more, it will be a meat loaf!)

Remember, the slices of meat should be hung one by one, and then put into the pot, and then break it up as soon as it goes down, otherwise it will stick together.

This time the oil should not be too hot, turn off the heat, the purpose is to fry the meat.

How do you know if it's cooked? If you're not afraid of the heat, you can taste it. If you're not, find a longer chopstick and poke it to see if you can penetrate it. If you can penetrate it easily, it means the meat is cooked and ready to be cooked.

After the meat is removed, you can prepare the sauce.

There are two kinds of sauce, one is sweet and sour, the main ingredients are rice vinegar, sugar, a little salt and pepper and monosodium glutamate. Put these seasonings in a small bowl to get some water and mix well, taste the flavor almost on the line (highlighting the sweet and sour taste). For good measure, add 1 or 2 drops of soy sauce to the sauce. Remember, the water must be small! A savory taste, is to put soy sauce, salt and pepper and monosodium glutamate (be careful not to soy sauce too much ah)

Mixed the sauce, and then cut some slices of garlic and shredded green onions to spare.

Go ahead and heat the frying pan to 70%, then pour in all the meat and return it to the pan. The purpose of this time is to color, so the fire can be bigger, the oil can be hotter. But pay attention to observe, so as not to meat paste.

Fried meat, looking for another pot sitting on the fire, put the oil, when it is hot, put in the garlic, green onion shredded choking pot, the fried meat into it, stir fry a few times, under the adjustment of the sauce.

If your sauce is adjusted just right, after cooking for a while it will soon be absorbed by the meat, there will not be too much rich. If you find that there's still a bunch of soup left, don't worry. Serve the meat first. Boil the rest of the sauce a bit, then put some water starch to thicken it and pour it over the meat. Since the meat is cooked, this process goes quickly!

It should be noted that sometimes I also use the water from the onion, ginger and garlic soaking to mix that sauce, that way the flavor will be a bit stronger, depending on your preference!

Hehehe! But it tastes different every time I eat it!