Health benefits
Pork tenderloin: nourishing yin
White sugar: low in protein
Ingredients
Pork tenderloin ( 300g ) | Oil and salt ( appropriate amount ) |
Cooking wine ( Appropriate amount ) | Cornstarch ( Appropriate amount ) |
Potato starch (appropriate amount) | Shredded ginger ( appropriate amount ) |
| Minced garlic ( appropriate amount ) | Shredded carrots ( Appropriate amount ) |
Cilantro ( 1 root ) | Egg white ( 2 pieces ) |
White sugar ( 1 spoon ) |
How to make pot-wrapped pork
1.Tenderloin slices are 3-5 mm thick, marinate with cooking wine and salt for 15 minutes
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2. Minced ginger, garlic and shredded carrots for later use
3.Hit Separate the egg whites from the eggs, add an appropriate amount of cornstarch and flour, then mix well, and try it with sliced meat.
4.Meat slices hung in paste
5. Add 50% hot oil to the pan and fry for the first time.Remove the meat pieces when they float to the top.At this time, the color will be lighter and white
6. Heat 80% of the oil for the second time, fry the meat slices until golden and take them out.
Heat oil, add minced ginger, garlic, and shredded carrots and sauté until fragrant.Add tomato paste and sugar, stir-fry, then add water.After the water boils, appropriate amount of starch will thicken the sauce.Add the meat slices, stir-fry evenly, and serve.Garnish with coriander.
Tips
Just follow the steps
When thickening the sauce, pay attention to just the right amount of sauce, neither too much nor too little.
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