Pork in A Pot
1.
Slice the tenderloin, and change the knife into a thinner piece measuring 8 cm long, 5 cm wide, and 0.2 cm thick.
2.
Put a little red wine, black pepper, and salt in a serving container and marinate for about 20 minutes.
3.
Put the marinated meat in the cornstarch liquid and coat it with a paste for later use. (Dry corn starch and appropriate amount of water to make a thick paste)
4.
To adjust the juice, mix 4 tablespoons of vinegar, 5 tablespoons of sugar, 2 tablespoons of tomato sauce, and a small amount of water and starch.
5.
Pour sunflower oil into the wok and heat it to 60-70% heat. Put the sliced meat into the pan one by one, and fry it until the outside is crispy and the inside is tender. Remove the oil.
6.
Leave a little oil in the pot, add minced ginger and green onion and fry until fragrant. Pour in the sweet and sour sauce and stir-fry. Quickly pour in the fried meat, stir evenly, put on the pan, sprinkle with garlic sprouts and serve.
7.
Pork must choose pork tenderloin, so that the meat will have a delicate texture. You can use tomato sauce instead of vinegar to taste better.
Tips:
Pork must choose pork tenderloin, so that the meat will have a delicate texture. You can use tomato sauce instead of vinegar to taste better. To make the pot meat crispy, it must be re-fried twice, one is cooked and the other is deep-fried.
