I’ve only heard about the dishes in Northeast China, but I haven’t really eaten them. I’ve learned to make such a famous dish in Northeast China. I don’t know if it’s right. I can only follow the tutorials on the Internet, but Xiaobao likes it very much. Fried meat, coupled with sour and sweet taste, is very appetizing!
400g pork tenderloin
Step 1Pork tenderloin with vertical muscle texture, cut into thin slices, peel carrots and cut into thin filaments for standby
Step 2Put the meat slices into the dry starch one by one, and let the starch stick evenly on both sides
Step 3Put enough oil into the pot, heat it to about 50% heat, and adjust it to medium heat
Step 4Put in the tenderloin slices one by one, fry them until stiff, take them out and control them. Turn up the fire. When the oil rolls slightly, put in the meat slices again and fry them until golden yellow. Take them out and control them. This can make the skin of the meat slices more crispy
Step 5Take a small bowl, add an appropriate amount of ketchup, white vinegar, sugar, salt and a little water to make a sauce
Step 6Leave the bottom oil in the pot, heat it, add shredded carrot, fry it out, and then pour in the sauce
Step 7After boiling, add proper amount of water and starch into a clear, slightly thickened sauce.
Step 8Put in the meat slices fried in advance, stir fry quickly, wrap in the soup and get out of the pot