Pork loin washed and sliced, add salt, cooking wine, egg whites, starch mix, green onion and ginger shredded, garlic sliced, coriander cut into pieces, bowl of salt, sugar, vinegar, etc. Mixed into sweet and sour sauce, the oil temperature boiled to 7 into the heat, put a good mix of starch slices of meat, fried to golden brown, fish out, to be warmer, put the meat pieces of the frying fish, leave the bottom of the oil, put onion, ginger and garlic stir-frying incense, add the fried slices of meat, sweet and sour sauce fried can be.

Practice:

The first step; tenderloin cut thin large pieces of meat, cut a knife from the center, put the container.

The second step; a little salt to increase the bottom of the flavor (I fried once without salt, the outside of the sweet and sour mouth is very tasty, the meat is also very crispy, is not a little bit of the bottom of the flavor to eat the awkward. This according to their own taste choice), potato starch, a little water, scratch well.

The third step; the oil temperature in the pot to burn fifty percent hot, hanging a good paste of the meat slice piece by piece under the pot to fry. Three tablespoons of vinegar, three tablespoons of sugar (like dessert, you can add a little more), a small spoonful of soy sauce, a spoonful of water into a sweet and sour sauce, fried until slightly yellow fish out.

Northeastern famous dishes (pot meat practice)

The fourth step; the oil temperature rises to seventy percent heat, the meat into the oil to re-fry, deep-fried to golden yellow fish out, green onion shredded ginger, garlic slices, shredded carrots.

Step 5; a little oil in the pan is hot, mixed sweet and sour sauce poured into the frying until thick, fried pork slices into the tenderloin, green onions, ginger and garlic, carrots into the, stir fry evenly hanging paste, turn off the heat and plate.