What are the practices of pork?

Ingredients: pork, salt, cooking wine, potato starch, carrot, coriander, onion, ginger, garlic, cooking wine, soy sauce, sugar, vinegar, water and oil.

Steps:

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

2. Pour 100g potato starch into a bowl and soak it in water for more than 20 minutes to make it fully soaked.

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

After 4.20 minutes, the clear water will float on the starch, and the clear water will be poured out.

5. Grab all the soaked starch into the meat and wrap it evenly. If it feels too dry, you can add a spoonful of oil and stir it.

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

7. Drain the fried meat and put it in a bowl.

8. After the first frying, the oil temperature continues to be heated to the highest, and the meat is added for re-frying. Take out the oil control after frying.

9. To make sweet and sour juice, pour 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons vinegar and 5 tablespoons water into a bowl and stir well.

10, put oil in the pot, turn on the fire, pour in the meat, pour in the sweet and sour juice, and quickly hang the juice out of the pot.

1 1, pan, plate. You can eat it.