Northeast Pot Pork
1.
Wash the tenderloin and cut into slices about the size of the back of the knife (about 2 mm).
2.
Add the cooking wine, pepper and salt to the meat slices and stir well.
3.
3. The meat slices are covered with potato starch on both sides in turn.
4.
After it is full, put it in a container with the remaining potato starch, add water and 1 tablespoon of oil and mix well.
5.
Pour the oil from the pan, heat it to 70% hot, and fry the meat slices into the pan until bubbling and floating.
6.
Put the fried meat out one by one. Heat the oil pan again to 90% hot, that is, there is a little smoke on the oil surface, add the meat in batches and re-fry, and fry until the color is firm and remove the oil control. (15-20 seconds)
7.
Pour out the oil, leave a very small amount of base oil (about 1 spoon), add rice vinegar, half a teaspoon of salt and sugar, boil on medium heat until there are some viscous bubbles, then pour in the fried meat slices and all the seasonings, turn to high heat and stir fry quickly After the sauce is covered with meat slices, turn off the heat and take out the spoon. (After adding the meat slices, stir fry for about 10 seconds).
8.
Serve out the plate.
9.
Taste it, it's crispy on the outside and tender on the inside, sweet and sour and delicious.
10.
It can also be made into tomato sauce.
Tips:
1. A lot of people have a good paste tune, and it goes off when it's fried. So there is one detail that must be paid attention to, that is, the oil temperature. When frying, the oil temperature should be high, at least 70% hot, and don't put all the meat slices in the frying pan at once. Fry it several times to avoid a sudden drop in oil temperature. After the first frying, take it out, and wait for the oil temperature to rise again, and then fry it again to make it more crispy.
2. The ratio of vinegar to sugar should be mastered. The first time you make it, you can adjust it into juice in advance, taste the sweetness and sour, and then adjust it appropriately.
3. If you like darker colors, use soybean oil, if you like lighter ones, use corn oil or salad oil to fry the meat.
