Health benefits
Pork tenderloin: nourishing yin
Green pepper: activating blood circulation and removing blood stasis
Carrot: activating blood circulation and removing blood stasis
Ingredients
Pork tenderloin ( 200g ) | Dry starch ( 50g ) |
| Dry flour ( 5/6 grams (can be added or not) ) | Green pepper ( 3 (small) ) |
Carrots ( Adequate amount ) | Onions ( Adequate amount ) |
Ketchup ( 100g ) | Cooking wine (appropriate amount) |
Salt ( appropriate amount ) | Water ( Appropriate amount ) |
Oil ( Appropriate amount span> ) | Sauce: ( ) |
Sugar ( Two tablespoons ) | White vinegar ( One tablespoon ) |
Salt ( a small spoon ) | Starch ( appropriate amount ) |
Water ( appropriate amount ) |
How to make sweet and sour cherry meat
1. Cut the tenderloin into 1.5CM small pieces, add a little cooking wine and salt and marinate for 5 Minutes
2. Add a little water to dry starch to make a thick starch paste, pour it into the diced meat and mix well.
3.Cut the onion into small pieces
4.Cut green pepper into small pieces
5.Cut carrots into small pieces
6.Oil burning When it is 60% hot, add the diced meat one by one, fry until it just changes color and take it out
7. Heat the oil again, pour in the diced meat and fry again until golden brown, remove and control the oil
8. Leave a little oil in the pot, first add onions and carrots and stir-fry, then stir-fry the tomato sauce over low heat When red oil comes out, pour in the seasoning prepared in advance and cook over medium heat until thick
9.Pour in the fried diced meat with a spoon until all the diced meat is covered with thick sauce, then add the green pepper and stir-fry evenly, and it is ready to serve
Tips
Using a pan to fry meat is more fuel-efficient and less likely to burn
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