Practice of cooking meat in oriental cooking pot

Ingredients: pork tenderloin 300g, shredded ginger 5g, shredded onion 20g, coriander 10g, refined salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and salad oil.

Exercise:

1, pork tenderloin changed to 7 cm long, 5 cm wide, 0. 2 cm thick slices, mixed 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%. Mix the meat slices with thick paste first, then spread them out one by one, put them in a wok one by one, and fry them until they are crisp outside and tender inside. Take out and drain the oil.

3. Leave the bottom oil in the pot, add shredded ginger and scallion to stir fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pot and sprinkle with coriander.