Cooking Steps

1. 

   Step1:Slice the tenderloin into 3 mm slices. Add a little salt, white pepper and cooking wine and marinate for 10 minutes.

2. 

   Step2:Carrots, ginger, shallot and shredded for use. The amount is as shown in the picture

3. 

   Step3:The starch is divided into two parts. One part is added with water, not too much. Make the water starch thick. Put some oil in the water starch. It won't splash when fried. The tenderloin should be wrapped with dry starch first. The wet starch should be enough. Otherwise, it will be fried into small dry meat.

4. 

   Step4:The meat wrapped with starch is quickly put into the pot. The first time the oil temperature is 50% hot. Fry for 30 seconds. When the meat is set, take it out immediately. The second time the oil is going to smoke, put the meat into the pot and fry it until it is golden, then it will be out of the pot. Such meat will be crispy and tender.

5. 

   Step5:I make sweet and sour juice in the traditional way. The ratio of rice vinegar and sugar is 1:1. Mix it well. The restaurant uses vinegar essence to taste stronger.

6. 

   Step6:Leave the oil in the pot. Add the onion and ginger to make it fragrant. Then pour in the sweet and sour juice. Add some salt. The juice is slightly viscous. Pour in the fried meat and carrot shreds. Quickly wrap the juice. Put the coriander out of the pot.

7. 

   Step7:The authentic pork in the Northeast pot. Now there are some improved ones. They are also delicious with ketchup and so o