Hailun pot-stewed meat

Helen pot-fried pork pot-fried pork is a dish derived from the meat loaf section in the northeast, but now it is a piece of meat, with starch made of potatoes wrapped outside and fried in oil, so it is also called "pot-fried meat", which is crisp, sweet and sour outside and tender inside. Pot-wrapped meat is a famous northeast dish. Generally, all dishes pay attention to color, aroma, taste and shape, but this dish should be added with a "sound", that is, when chewing, it should make a sound similar to that when eating popcorn, which is a sign of crispness. Ingredients: pork tenderloin 300g, shredded ginger 5g, shredded onion 20g, coriander 10g, refined salt, cooking wine, soy sauce, white sugar, vinegar, monosodium glutamate, fresh soup, water starch and salad oil. Production method: 1. 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, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and so on are used to make the juice. 2. Put the wok on fire, add salad oil and burn it to 60% to 70% heat. First, mix the meat slices with 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. Remove and drain the oil. 3. Leave the bottom oil in the pan, add shredded ginger and scallion to fry, add the fried meat slices, cook the juice, stir well, then put it in the pan and sprinkle with coriander.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)