Pork in A Pot
1.
Cut the tenderloin into 5 cm wide and 0.2 cm thick slices
2.
Put some cooking wine, salt and white pepper in a bowl and marinate for 15 minutes
3.
Put potato starch in a bowl, add appropriate amount of water, mix thoroughly, and let stand for 30 minutes
4.
After 30 minutes, after the potato starch has settled, pour off the water on the surface
5.
Pour the wet starch into the meat slices and stir well
6.
Prepare shredded carrots, green onions and ginger
7.
Prepare sweet and sour sauce: 1:1 sugar and rice vinegar, add light soy sauce and cooking wine and mix well
8.
Pick up the oil pan, wait for the oil temperature to rise to 60% hot, and put the meat slices one by one
9.
Deep-fry until golden brown and take it out. After all batches are fried
10.
After heating the frying pan to 80% hot, re-fry the meat slices until they are crispy on the outside
11.
Remove and drain the oil
12.
Stir ginger with another oil pan
13.
Add carrots and green onions and stir well
14.
Pour in the sweet and sour sauce made before
15.
Add some fresh lemon juice and cook until thick
16.
Pour in the fried pork slices, stir-fry quickly, sprinkle some coriander leaves
17.
Out of the pot and plate
Tips:
Don't cut the skin too thin, otherwise the pork will be too hard after frying. The starch used is preferably potato starch because of its high viscosity. It is recommended to prepare the sauce in a bowl beforehand, so that you can pour it all in, saving time and effort. No longer fry meat slices in the operation. It is recommended to eat the pork wrapped in pot as soon as possible after it is out of the pot, so that you can have a crispy texture
