Health benefits
Cooking wine: low in protein
Carrot: invigorating the spleen
Ginger: reducing qi and stopping vomiting, resolving phlegm and cough, dispelling cold and relieving cold Table
Ingredients
Pork loin ( 150g ) | Cooking wine ( 1 spoon ) |
Salt ( appropriate amount ) | onion ( Appropriate amount ) |
Carrot ( A little span> ) | Ginger ( 1 piece ) |
Corn starch ( 30g ) | Clean water ( appropriate amount ) |
Cooking oil ( 2 spoons ) | White sugar ( 1 level spoon ) |
White vinegar ( 1 tablespoon ) |
How to make old-fashioned pot-wrapped pork
1. Cut the pork into thin slices about the same thickness as the back of the knife.
2.Put in the container, add cooking wine and appropriate amount of salt and marinate for thirty minutes.
3. Cut carrots, ginger and green onions into thin strips and set aside.
4. Add corn starch to the marinated pork.
5. Add appropriate amount of water and mix well.
6.Pour in two tablespoons of cooking oil and mix well.
7. Heat the oil in the pot until it is 70% hot, and add the meat piece by piece Fry in the pan.
8. Fry until the surface becomes hard, remove and control the oil, then fry again to control the oil and set aside.
9. Leave a little base oil in the pot, add onions, ginger and carrots and stir-fry.
10. Add sugar, vinegar and appropriate amount of water and bring to a boil.
11.Pour in the fried meat slices.
12. Stir quickly to add the juice and serve.
13.Picture of the finished product.
Tips
When coating the meat slices with starch paste, add water little by little, not too thin or too dry and thick.
When frying the meat slices, pay attention to the heat and don’t burn them.
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