Northeast famous dish cherry meat! Adults and children prefer to eat, especially children, because the taste is sour and sweet, and the size is similar to cherry, so it is called cherry meat!


400g pork tenderloin
Appropriate amount of vegetable oil
Appropriate amount of ketchup
5g salt
1 tbsp sugar
2 tbsp rice vinegar
A little cooking wine
A little white pepper
100g starch
1 tablespoon raw soy sauce


Step 1
Cut the meat into about 1cm diced meat

Step 2
Add a little salt, pepper, cooking wine and starch to the meat, and then grasp well

Step 3
Pour water into the starch and stir it thin. Leave it for about 10 minutes, and then pour out the water in the bowl

Step 4
Put the pickled meat into the starch and catch it well

Step 5
Heat the oil in a hot pot. When the meat is seven or eight cooked, put the meat in the pot and turn to medium heat for about five minutes

Step 6
The meat should be fried twice to ensure that it is crisp outside and tender inside

Step 7
Pour ketchup into a bowl, about half a bowl. If you like more juice, put more ketchup, add salt, sugar, rice and a little raw soy sauce, and mix well

Step 8
When it's thick, you can keep it for standby

Step 9
Heat the oil in a hot pot, add onion and ginger, stir fry the flavor, pour in the ketchup just adjusted, and bring the juice to a boil

Step 10
Put the meat in the pot and stir fry it over high fire. If each meat is stained with sauce, turn off the fire and get out of the pot. If the frying time is too long, the juice will become viscous and easy to dry, so stir fry for about one minute

Step 11
Out of the pot