Cooking Steps

1. 

   Step1:The tenderloin is frozen in the fridge. It's easy to slice and slice. Meat marinated with salt and cooking win

2. 

   Step2:After salt and cooking wine, there is a very important process for meat - wrapping. But what kind of powder is used to wrap it? It's very exquisite. The experience of experts who have tested it for N times tells us that pure potato starch is more suitable for pot meat.

3. 

   Step3:Put water in the potato flour. After mixing it evenly, it needs to wait for about half an hour. The water and potato flour are separated from each other. Pour out the water. Then use your hands to grab the remaining potato flour and put it into the cured meat slices. Slowly wrap the meat and flour together. When P.S. marinates and wraps the pulp, do not add eggs. That will make the meat soft again ~

4. 

   Step4:After the pulp is wrapped, put the meat in the pot and fry it. When frying for the first time, when the oil temperature is 70% hot, you can put the sliced meat. When the sliced meat is fried until it floats, you can take it out for use; when all the sliced meat is fried, you don't need to turn off the fire. Continue to heat the oil in the pan to the highest temperature. The oil surface is completely calm. When the white smoke comes out, you can put the meat into frying again until the part of the sliced meat that is not covered with the pulp is burnt red. (the time of second frying must not be long. Several times Ten seconds is enough

5. 

   Step5:Nine degree vinegar - vinegar should use nine degree vinegar. It's sour enough so that it won't be covered by the sweetness of sugar. The ratio of meat to sugar is 5-1, that is, 500g meat to 100g sugar. The ratio of sugar to vinegar is 2-1, that is, 100g sugar to 50g vinegar

6. 

   Step6:Finally, put the mixed juice into the pot. Collect the juice in a big fire. Before you leave the pot, put some side dishes. You can also put some garlic slices into it. The stove in the hotel is very hot. The soup will be collected soon. The meat in the house should not be soft. You can put the juice on the meat in the plate directly. Finally, put some parsley pendants. If you can weigh the spoon, you may as well weigh the meat. Quick out of the pot. Crispy outside and tender inside. Sweet and sou

7. 

   Step7:Important note - first, you can't put the egg liquid on the batter. That's the way to fry the tenderloin. Remember. Second - potato starch and nine degree vinegar must be used - so it's sour and sweet. Otherwise, it's too sweet. It's not sour. After the potato starch precipitates, pour out the floating water. Just grab the precipitate. This paste is right. Third, it can't be mixed too early. Vinegar is volatile. It's too early. The smell of vinegar evaporate