Traditional northeast pot-wrapped meat method How to make pot-wrapped meat?

1, ingredients. 270g pork tenderloin, 50g carrot, 2g coriander, 5g ginger, 5g garlic, 50g dry starch100g cotton brown sugar, 2g salt, 2.5g cooking wine, 20ml peanut oil, 50ml rice vinegar, 30ml drinking water and 5g onion.

2. Shred carrots, shredded ginger, shredded onions, sliced garlic and chopped parsley for later use.

3. Slice tenderloin, add 5ml of cooking wine and 1 g of salt. Marinate 10 minutes to taste.

4. Stir 100g dry starch and 30ml drinking water evenly, let stand for 20min, filter out the excess water in the starch, then add 10ml peanut oil, stir evenly, pour the starch paste into the meat bowl and grab it evenly.

5. Add 1000ml peanut oil to the pot. When the oil temperature is 60% hot, put the meat slices in.

6. Fry for 2 minutes until set.

7. Heat the oil to 80% heat, and fry the meat slices in the pan 15 seconds. Fry until golden brown, and take out for later use.

8. Pour 50ml of rice vinegar, 50g of white sugar and 1 g of salt into the pot, simmer until it thickens, add shredded ginger, shredded carrot, coriander, sliced garlic and shredded onion, stir well, and finally add the sliced meat, stir well and wrap the juice.