Northeast famous dish [cherry meat], the origin of cherry meat is actually very simple. It is vividly called cherry meat because of its bright red and beautiful color and sour and sweet taste.


400g pork tenderloin
Appropriate amount of vegetable oil
Appropriate amount of ketchup
5g salt
1 tbsp sugar
1 tbsp vinegar
A little cooking wine
A little white pepper
Appropriate amount of starch


Step 1

Step 2
Cut the tenderloin into 1,5cm cubes and put starch on the blisters

Step 3
Marinate the tenderloin with salt, pepper and cooking wine for ten minutes

Step 4
Pour away the remaining water from the soaked starch and put it in the meat

Step 5
Heat the frying pan with oil, fry it one by one until it is set, take it out, raise the oil temperature, put it into the meat section and fry it again until the skin is crisp and take it out

Step 6
Pour out the remaining oil, add tomato sauce and stir fry until sour. Pour in a bowl of juice and heat until viscous

Step 7
Put in the fried meat, stir fry evenly, take it out and put it on a plate