Old-fashioned Pork in Pot

Name: Old-fashioned Pork in Pot
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Tenderloin; 1/2 root Green onions; 1/2 ginger; 1/2 root carrot; 3 pieces parsley; 40g White vinegar; 40g Sugar; 1 tablespoon Cooking Wine; a little sesame oil; 2g Soy sauce; 2g salt; 2 tablespoons Water starch; 100g Potato starch

by Cc Lu wants to be Monkey King

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

When you go to a northeastern restaurant, the chef will ask you whether the steamed bun is old-fashioned or new?
The old style is white vinegar, and the new style is ketchup.

The traditional is the best, we use the Woll pot to test the pot of meat,
It reflects the non-stickiness of Woll cookware, and it is fried without oily smoke.

Old-fashioned Pork in Pot

1. Slice the pork tenderloin, evenly thin.

2. Use a little salt, a spoonful of cooking wine and water starch, mix well, and marinate for 15 minutes.

3. The pork tenderloin is evenly dipped in a layer of potato starch on both sides

4. Modulation of sweet and sour sauce: 40 grams of sugar, 40 grams of white vinegar, 2 grams of soy sauce, a little sesame oil, 2 grams of salt, water starch. Pour together to mix.

5. Pour the oil from the pot and heat it until it is ripe. I use the Woll just cook pot! It's really smokeless when fried. Deep-fry the meat slices for golden brown and deep-fry them twice to keep them crispy!