How to make sweet and sour pot wrapped pork

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  1.Cut the tenderloin into 0.5 cm thick slices

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  2.Add a little cooking wine, light soy sauce, pepper powder and egg white and marinate for half an hour

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  3. Cut all carrots, onions, ginger and garlic and set aside.Use sweet and sour, light soy sauce, cooking wine tomato sauce and salt to make a sweet and sour sauce

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  4. Spread starch on both sides of the marinated meat slices, add a little water and oil to make the surface of the meat slices covered with starch paste

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  5.Open fire and pour in a little more oil,



6.When the oil temperature reaches 60%, add the meat slices to the pot one by one

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  7. When fried, the outside will change color slightly and the inside of the meat will all turn white.This means the meat is cooked and picked up

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  8. Heat the oil to 70 to 80% hot, then fry all the meat slices again, so that the outer skin will be crispier.The color will also look better.When the outside becomes hard, remove and drain the oil

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  9.Leave in the pot Add base oil and sauté shredded ginger and garlic until fragrant

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  10. Remove the carrot shreds and stir-fry evenly Raw

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  11.Add the sweet and sour sauce and fry the meat slices quickly.Stir evenly to coat the meat slices with the sweet and sour sauce, sprinkle with shredded green onion and coriander before serving

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  12.Place on a plate and serve