Friendly pot-stewed meat

Pot-wrapped meat is a dish derived from the meat-skimming section in the northeast, and it is also one of the more famous dishes in Yichun. Because the starch made of potatoes is wrapped outside and fried in an oil pan, it is also called "pot-fried meat". Almost everyone who goes to a restaurant has tasted it. This dish is written in both luxury star-rated hotels and simple roadside family fast food recipes, which shows its popularity among the public. Especially won the taste of women and children. Method: the pork tenderloin is cut into large pieces 7 cm long, 5 cm wide and 0.2 cm thick, and mixed with refined salt and cooking wine. Mix starch with water and a little salad oil to make a thick paste; In addition, tomato sauce, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water starch are used to make the juice. Put the wok on fire, add salad oil and heat it to 60% to 70%. First, mix the meat slices with the thick paste, then spread them out one by one, put them into the wok one by one, and fry them until they are crisp outside and tender inside, then take them out and drain the oil. Leave the bottom oil in the pan, add shredded ginger and onion to fry until fragrant, add the fried meat slices, cook the juice, stir well, then put the pan on a plate and sprinkle with coriander. Golden color, crisp outside and tender inside, sweet and sour.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)