foodstuff
Pork tenderloin 250g
50 grams of starch
Carrots100g
20 grams of coriander
Oil10g
6 grams of cooking wine
Pepper10g
5 grams of rice vinegar
Methods/steps
Pork tenderloin is cut into thick slices (about 0.4cm thick). Before cutting, it can be frozen in the refrigerator with the same thickness as it is easy to cut. After cutting, put it in a bowl and add a little cooking wine, salt and pepper to marinate it.
Shred onion, ginger, garlic and coriander, and mince garlic for later use.
Cooking wine, rice vinegar, white sugar and chicken essence are evenly mixed to make juice.
Take a bowl and add starch and water to make a batter. The batter should not be too thin, but it can flow slightly.
Pour oil (more) into the oil pan, heat it to 60% and fry it on medium heat. Put the marinated meat slices into the starch paste, wrap it in the paste and fry it in the oil pan. Turn it over during frying to prevent the meat slices from sticking together.
After the sliced meat is fried, take out and drain the oil, and the oil temperature rises to 80% again. Put the sliced meat in the oil pan again and fry until golden, then take out and drain the oil.
Leave a little base oil in the pan, add minced garlic and shredded ginger to the pan, add shredded carrot and shredded onion to stir fry until fragrant, add the prepared juice to boil, put the fried meat slices into the pan, stir fry until each meat slice can be wrapped in juice, and sprinkle with coriander to stir fry.
Another way,
Pot meat
Ingredients: pork tenderloin 300g, carrot, onion ginger, coriander, salt, pepper, cooking wine, egg white, sugar 40g, white vinegar 40ml, potato starch 200g.
1, first of all, let's deal with potato starch, add a little water to potato starch, mix it evenly, and put it aside for precipitation. Potato starch can't be used directly, we need to use the bottom sediment, which we should remember.
2. Next, cut all the onion, ginger and carrots into filaments, then cut the parsley into sections, and wash the tenderloin and cut it into thin slices. Cut tenderloin, we add some salt, pepper, cooking wine, and an egg white to it, and then marinate it evenly 10 minute. After the marinated tenderloin, we beat a layer of dried potato starch on it.
3. After the potato starch is soaked, pour off the top layer of clear water, leaving only the bottom layer thick. Then add a little cooking oil to it, then stir it evenly, then we pour in the tenderloin, grab it and stir it evenly, and then prepare to fry it.
4. Boil the oil. After the oil temperature rises, we fry the tenderloin slices one by one in the oil pan. Stir it a little with a spoon, pull the stick together, fry it until golden, and take it out. After the oil temperature rises again, pour the tenderloin again and fry for 15 seconds.
5, sugar and white vinegar mixed together, stir well, this is sweet and sour juice. Pour out the oil in the pan, leaving the bottom oil, then pour in the onion ginger, coriander and shredded carrot, then pour in the sweet and sour juice, stir well, put the meat slices in, and pull it a few times to get out of the pan.
Tip:
There are three tips to master when cooking pot-stewed meat. The first is to marinate the sliced meat, and put egg white into it, which will make it more fragrant and tender. The second paste must use the thick part left by potato starch, and try not to have water. The third is to fry the tenderloin, which can make the pot-stewed meat more crisp.