Cooking Steps

1. 

   Step1:Mix 100g starch with a little water to make a paste for fryin

2. 

   Step2:Sirloin 200g. Slice and set asid

3. 

   Step3:Shred onion, carrot, ginger and garlic for us

4. 

   Step4:Secret Classic pot meat sauce - 30g white sugar, 20-30g white vinegar, 30g water, 2G salt, a little mix of soy sauce and corn starch (partial sweet white vinegar plus 20, partial sour white vinegar plus 30, or seasoning according to personal preference

5. 

   Step5:Materials are ready as shown in the figur

6. 

   Step6:Put a proper amount of cooking oil into the pot and heat it over low heat until it bubbles. Wait until the oil is hot, then pour the tenderloin into the starch paste. Take a bath

7. 

   Step7:When the oil is hot, start frying one piece of sirloin over low heat. The sirloin should be opened separately, or it will stick together. It can't be done in one pot. You can take out the fried one first, and then fry one pot

8. 

   Step8:It can be fished out in about 2 minutes after initial fryin

9. 

   Step9:Increase the oil temperature on medium fire. Fry again for 1-2 minute

10. 

    Step10:Fry until the meat is golden on the surface. Note - the meat slices I cut here are thinner, so the frying time is shorter. If the meat is thicker, the time will be longer. The main thing is that the meat slices should be cash yellow on the surfac

11. 

    Step11:After the meat slices are fried, pour the sauce into the pot. Boil it over low heat to make it thick

12. 

    Step12:Then pour the fried pot pork, carrot shreds, onion, ginger and garlic into the sauce. Stir over medium heat until the dish is evenly wrapped in the sauce

13. 

    Step13:Put it on a plate. A sour and sweet appetizer of the Northeast pot and baorou is ready. It must be hot to eat. The taste is the best.