Cooking Steps

1. 

   Step1:Don't say much. Start cooking. First of all, the preparation of ingredients - thin pig back hill (usually choose the loin. I think the loin meat is a little old. Actually, the small loin is the best). Carrot, onion, ginger and coriander. Next, cut the meat into 5 cm thick slices. 2-3 cm thick slices. Shred the carrots, onions and ginger. Cut the cilantro into sections for later use. Put some cooking oil in it (it is not easy to splash oil when frying). Put the oil in the hot pot. When the oil is about 60% hot (if it's not easy to judge the oil temperature, you can put the onion in the oil. There are many bubbles around the onion, indicating that the oil temperature is good). Put the mixed meat slices inside. It's better to expand the meat slices and put them in. The shape of the fried meat is good. Wait for the meat pieces to float. The surface turns golden yellow. Remove the oil. When the oil temperature rises to 80%, it's the time to smoke. Return the fried meat slices to the pot for frying. This is the key step to ensure the meat is tender inside and outside. Leave oil in the pot. Put in the sugar. When the sugar is a little bubbly, pour the fried meat into the pot and stir. If you can shake the spoon, it's best. You can wrap the soup evenly. Then pour the onion, ginger and carrot into the pot and stir fry. Stir fry for about a minute. Add a little salt. Add some rice vinegar to it. Increase the sour taste. Put the cilantro in before you leave the pot. Out of the pot. Sweet and sour pot meat out of the pot. At home can also eat the Northeast pot meat -