How to make Northeastern pot-wrapped pork

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  1. Wash the pork and cut it into large slices, the thickness is almost the same as the back of the knife, about 3mm

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  2.Put the sliced ​​meat into a container, add a tablespoon of cooking wine and 5 grams of salt, then pour in cornstarch and water, and finally beat in an egg

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  3. Mix with your hands to coat the meat slices evenly, then let it sit aside and marinate for 15-20 minutes

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  4. Prepare other auxiliary ingredients: cut green onions, carrots and ginger into thin strips, mince garlic and set aside

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  5.Put sugar, white vinegar, rice vinegar and 3 grams of salt into a small bowl, stir evenly until the sugar and salt melt to form a sauce p>

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  6. Pour enough cooking oil into the pot and heat it to 70-80% heat, then marinate Put the good meat slices into the pot one by one.Don't flip them in a hurry.After the meat slices float to the surface, use chopsticks to gently flip them

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  7. Fry the meat slices until they are set and the surface changes color, remove them with a strainer to control the oil and set aside

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  8.Raise the oil temperature in the pot again, add the meat slices and fry again.When the surface is crispy and golden in color, take it out to control the oil

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  9.Leave a little oil in the pot and heat it until it is 50% hot, add onions, shredded ginger and minced garlic and stir-fry over low heat

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  10.Then add shredded carrots and stir-fry for a few times, pour in the prepared sauce and cook until boiling

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  11.Finally, pour the fried meat slices into the pot, turn to high heat and stir-fry quickly to coat the sauce evenly Just put the meat slices on it

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  12. A sweet and sour Northeastern pot-roasted pork is ready., follow the steps, it’s not difficult at all!