Beef is the best to do this! Sweet and sour, the skin is crispy, and it is especially satisfying to eat it

Pot-wrapped meat is usually cooked with pork, today I will improve it, using beef tenderloin to make, the meat is particularly tender, there is no fishy smell of beef, the taste is more fragrant, and there is a different flavor.

When a piece of pot-wrapped meat is bitten down while it is hot, you can clearly hear the "click" sound of the crispy skin, which blends with the beef under the sweet and sour sauce sticky package, sweet and sour, not greasy at all, and it is definitely worth doing it.

Beef version of pot-wrapped meat

【Basic Materials】

Beef tenderloin, green onion, ginger, coriander, carrot, sugar, white vinegar, light soy sauce, salt, water starch (no eggs are put because the texture will become softer, friends who like to eat softer texture, you can add an egg when marinating meat).

【Steps】

1. Cut the beef tenderloin into large slices, about 3-4 mm thick, remember that it must not be too thin, if it is too thin, it will become jerky after frying, and the beef tenderloin is very easy to cook, so try to be slightly thicker. And add an appropriate amount of salt and cooking wine to marinate for 15 minutes, which can make the meat more flavorful.

2. Use sugar + white vinegar (rice vinegar) + a small amount of light soy sauce + a small amount of salt to make a sweet and sour sauce for later use. (Note: The ratio of sugar to vinegar is 1:1, and if you have two spoonfuls of sugar, put two spoonfuls of vinegar.) You can increase or decrease the ratio of sugar and vinegar according to your own taste. ）

3. Pour 100 grams of potato starch into a bowl, and add water to soak for more than 20 minutes, so that the starch will soak through the water, after 20 minutes, the water will float on the starch, pour out the water, you can leave a little less water, so as not to dry the batter.

4. Put the marinated beef into the starch paste, let the beef evenly coated with starch, and stir it into the state on the picture, so that the fried beef will be fuller, the taste will be better, and it will not be very dry and woody.

5. Put oil in the pot, don't put too much oil, you can put it in a small amount and many times, which is more fuel-efficient. Boil the oil to 5-6 to become hot, and small bubbles will bubble up when you put the chopsticks inside, so you can put the beef in the pot and fry it, less at a time, so that the effect of frying is better.

6. Fry over medium-low heat until golden brown and then remove. Heat the oil again, the temperature should be higher, smoke slightly, pour the meat into the pan, and fry it again over high heat, which will make the meat more crispy.

7. Leave a little oil in the pot, pour in the sweet and sour sauce that has been adjusted in advance, boil over low heat to bubble, the soup becomes viscous, add shredded green onions and shredded carrots and stir-fry a few times.

8. After the carrots are soft, turn on the high heat, pour in the beef and stir-fry, and quickly let each piece of meat hang with the soup and then get out of the pot. Plus coriander tastes better and looks better.