What are the materials and methods of soft fried tenderloin in Northeast cuisine?

Food introduction: Pot-wrapped meat, its simple production procedure is to use pork tenderloin (authentic beef) and starch, fry it twice, cook it once, color it, then pour the juice and decorate it with coriander. This dish is a traditional home-cooked dish in Northeast China. There is also a historical story about his origin: during the Qing Dynasty, the official yamen, an important institution in the north, often needed to entertain foreign guests, especially Russian guests. Russians like sweet and sour tastes, and the salty taste of northern food makes them uncomfortable. In order to please foreigners with big noses, chefs are instructed to change their tastes. Zheng Xingwen thought hard and changed the salty "pork slices" into sweet and sour dishes. This dish is very popular with Russian guests, and you should order it every time you come to dinner. Zheng Xingwen named this dish "Fried Pork" according to its cooking procedure, but Russians always mispronounce it. Over time, it has evolved into today's "fried pork". There are two methods for this dish: traditional method and modern improved method. 1, the traditional practice is characterized by golden color, crisp outside and tender inside, sweet and sour. Traditional raw materials: pork tenderloin 300g shredded ginger 5g shredded onion 20g coriander 10g refined salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, starch and salad oil. Methods: 1. Cut the pork tenderloin into chunks 7 cm long, 5 cm wide and 0.2 cm thick, and mix well with refined salt and cooking wine. Mix starch with water and a little salad oil to make a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water starch are used to make juice. 2. Set the wok on fire, add salad oil and heat it to 60% to 70% heat. First, mix the meat slices with the thick paste, then spread them out one by one, put them in a wok one by one, fry them until they are crisp outside and tender inside, and then take them out and drain them. 3. Leave the bottom oil in the pot, add shredded ginger and scallion, stir-fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pot and sprinkle with coriander. 2. Improved method The method of making the first half of the improved "pot-wrapped meat" is basically the same as that of the traditional "pot-wrapped meat", except that the method of making Cantonese-style "sweet and sour juice" is used for reference when making juice, and some Cantonese-style seasonings are added to the juice, so that the finished dish is integrated north and south and has a unique flavor. Ingredients: 750g tomato sauce, 3 bottles of iced plum sauce, 3 bottles of OK juice, half a bottle of Libalin juice, 200g tomato sauce, sugar 1 bottle, white vinegar 1500g, 2 bottles of carrots, 3 tomatoes, 2 fresh lemons, carmine 1 and a little lemon yellow pigment. Methods: 1. Wash carrots, tomatoes and fresh lemons and slice them. 2. Put the pot on fire, add 4500g of clear water, add carrots and tomato slices, boil over high fire, then cook over low fire until crisp and rotten, remove residues, add tomato sauce, sour plum soup, ok juice, fruit juice, tomato sauce, sugar and white vinegar, stir well, heat for a while, and leave the fire. 3. Mix the carmine and lemon yellow pigments with water and slowly add them into the pot until the color is golden yellow. Finally, put the fresh lemon slices into the pot and soak them until they taste delicious. Each dish can take about 75g of new fruit juice at any time. Delicious Chinese Food Network Tip: Pot-wrapped meat is basically a slippery practice, so it is very simple. First, prepare sliced meat. If you are very particular, you can use tenderloin, otherwise, the general rear hip tip will do. You can be a little fatter. As long as the thickness of the meat is similar to that eaten outside. If you cut it thick, you can pat it loose with the back of the knife. If it is thin, this process is saved. Feed meat with salt and cooking wine. Make a paste with starch (preferably potato starch), and make sure it is hung on the meat. Put oil in the pot, burn it, smoke it, then dip the fed meat slices in a starch bowl, so that both sides of the meat slices are stained with starch, and then fry it in the pot. What needs to be explained here is that the paste must not be hung too much, as long as it is stained on both sides. There are too many. You can make a Chinese hamburger! Remember, the pieces of meat should be hung up one by one, put into the pot, and immediately break up after going down, otherwise they will stick together. & amp (= National Bureau of Standards) National Bureau of Standards

What is the material and method of soft fried tenderloin in Northeast cuisine? It's so hard, I tried to answer, give me a satisfactory answer/