1. Prepare materials. Cut pork loin into thin slices, wash and shred carrots, wash and cut parsley, slice garlic, slice ginger
2. Add a small amount of salt and a small amount of cooking wine to the pork loin slices. Grab it clockwise and marinate for 20 minutes
3. After mixing proper amount of potato starch with water, soak the marinated meat slices in starch water for 20 minutes
4. Potato starch or sweet potato starch has better sizing effect than corn starch!
5. After soaking for 20 minutes, pour off the clean water on the surface, add some corn oil, mix it up, mix it clockwise, and it won’t wrap up when fried
6. Side dishes are ready
7. Pour more oil in the pan and fry the meat slices at medium high temperature.
8. Take it out after the initial golden color changes. Don’t turn off the fire and let the oil continue to heat up.
9. When the oil reaches a high temperature, put the meat slices in and continue frying again
10. Fry it to golden color, pick it up and drain the oil, set aside for later use.
11. Use a spoon to weigh out the rice vinegar and sugar, mix and mix well
12. Put some oil in the pot, add sugar, vinegar, and a small amount of salt
13. Boil the juice until it changes color
14. Pour in carrots, coriander, ginger and garlic
15. Pour in the meat slices, stir-fry evenly and you can get out
16. The cooked pork in the pot~ the sweet and sour taste is very delicious!
Tips:1. For meat, it is recommended to buy tenderloin, which has a tender texture. 2. The first time the meat is deep-fried, so the oil temperature should not be too high; for the second time, use high-temperature oil and just color it. 3. If there is no potato starch or sweet potato starch, you can use corn starch instead, but the taste is not as good as the first two!
