It is wrong to fry the meat directly in the pot, teach you to do this, it is sour and slightly choking, crispy on the outside and tender on the inside

The meat in the Northeast pot is particular about smelling sour and slightly choking, eating crispy on the outside and tender on the inside, the meat is made of the back bottom plate meat, the hanging shell is pure starch, the sauce is made of white vinegar, sugar and light soy sauce, the flavor is made of green onions, ginger, carrots, shredded coriander and minced garlic, the fried meat slices are crispy and the meat is soft, and the bottom of the plate does not flow soup after being plated.  

Ingredients: 500g tenderloin, half a carrot, a small piece of bamboo shoots, a section of green onions, eat some coriander, and an appropriate amount of garlic slices

Step 1: Shred the carrots, bamboo shoots, green onions, parsley and garlic on a plate for later use.

Step 2: Cut the tenderloin into slices and put it in a bowl, add a spoonful of salt, a tablespoon of cooking wine, an appropriate amount of starch and water to stir into a paste and marinate for 10 minutes.

Step 3: Heat the oil, heat the oil at a temperature of 5, add the meat slices, fry until the shape is set, and remove it.

Step 4: When the oil temperature in the pan continues to rise, put the meat slices into the pan and fry them again.

Step 5: After all the frying is done, remove the oil control and put it on a plate for later use.

Step 6, leave a little base oil in the pot, add garlic slices and stir-fry until fragrant, then pour in half a spoon of vinegar, a little very fresh.

Step 7: After stir-frying well, add half a spoonful of sugar, stir-fry the sugar until melted, and then put the prepared side dishes and meat slices into the pot.

Step 8: Stir-fry evenly, remove from the pan and serve.

Tips:

(1) Be sure to put starch to marinate for a while before frying the pan meat, so that the pot meat will be smoother and more tender.

(2) After the pot wrapped meat is fried, be sure to wait for the oil temperature to be about 8 hot and fry again, so that the fried pot wrapped meat will be crispier and crispier.