Please tell me how to cook pot-wrapped meat.

Wash the meat, slice the back of the knife, and marinate with 1g salt and 5ml cooking wine for 20min.

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Pour100g potato starch into a bowl and soak it in water for more than 20 minutes to make it fully soaked.

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Shred carrots, coriander and onion ginger respectively, and slice garlic for later use.

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After 20 minutes, clear water will float on the starch and pour out.

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Grab all the soaked starch into the meat and wrap it evenly.

If it feels too dry, you can add a spoonful of vegetable oil and stir it.

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Pour oil into the pot, heat it to 70%, and fry the meat slices in the pot until they bubble and float.

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Put the fried meat in a bowl (you can fry it in batches)

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After the first frying, the oil temperature continues to be heated to the highest level for re-frying. (up to ten seconds) fry until mottled and reddish, and take out the oil control.

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Pour out the oil, add sugar, rice vinegar and one gram of salt, simmer on low heat until the juice is a little sticky, then pour in all the seasoning shreds and stir fry a few times.

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Fire, pour in the meat, and quickly hang the juice out of the pot.

The color made of 9 degree white vinegar is very refreshing.

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Take out the pan and put it on the plate.