Practice steps:
Prepare the required materials. The tenderloin should be tender. Whether the starch is corn starch or potato starch, it should be used. Potato starch for pot meat should be crispy. Because corn flour is sticky, the meat fried with corn starch will not become brittle, but the meat fried with potato starch will be crispy outside and tender inside.
Remove the fascia from the tenderloin, cut it into large pieces, and pat the meat with the back of a knife, so that the meat will be soft and easy to taste.
Starch should be soaked in advance. Put the dry starch into a bowl, add water, stir well and leave it for about half an hour. This is to prevent starch from forming granules without water. When the granules are fried into meat slices, the starch granules will burst at high oil temperature, which is easy to leak oil and burn. Add a little salt to the meat slices, add white pepper and cooking wine, grab well, and marinate to taste. This can be done.
Prepare ingredients, peel and wash carrots, then shred carrots, cut parsley into inches, shred onion and ginger, slice garlic, and use what vinegar for vinegar in sweet and sour juice? Just use 9% rice vinegar. White vinegar is sour, but not as mellow as rice vinegar. Put the sugar in a bowl and pour in the rice vinegar, so that the sugar is even. Stir it to melt the sugar, so that the sweet and sour juice will be adjusted.
After the starch is precipitated, pour out the water on the surface, grab the soaked starch into a meat dish and grab it evenly, so that each piece of meat is evenly coated with a layer of paste, and then pour in 1 spoon of oil and grab it evenly.
Add oil to the pan and heat it. If there is not much oil, fry the meat slices in two batches and cook at 60% oil temperature. Spread out the meat slices, put them into the pot one by one, fry them until some small bubbles on the surface of the meat skin swell up and take them out.
When the oil temperature rises to 7-80%, put the meat slices in the pot and fry for half a minute. Fry the sliced meat until golden, crisp outside and tender inside. Take out the meat slices and drain the oil for later use.
Pour the oil out of the pan, leaving a little base oil, add shredded onion, shredded ginger and minced garlic and stir-fry until fragrant, then add carrots and stir-fry evenly.
Add the fried meat slices, make a circle and pour in the sweet and sour sauce. At this time, it will taste sour and choke your nose. Stir-fry twice, remove from the fire, add coriander and stir well, and serve. The juice of pot-wrapped meat does not need starch or thickening, but is cooked, so that the sour gas evaporated by vinegar permeates into the meat slices, and the meat slices made are tender and tender.