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
100g carrot
50g starch


Step 1
Pork tenderloin with vertical muscle texture, cut into thin slices, peel carrots and cut into thin filaments for standby

Step 2
Put the meat slices into the dry starch one by one, and let the starch stick evenly on both sides

Step 3
Put enough oil into the pot, heat it to about 50% heat, and adjust it to medium heat

Step 4
Put 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 5
Take a small bowl, add an appropriate amount of ketchup, white vinegar, sugar, salt and a little water to make a sauce

Step 6
Leave the bottom oil in the pot, heat it, add shredded carrot, fry it out, and then pour in the sauce

Step 7
After boiling, add proper amount of water and starch into a clear, slightly thickened sauce.

Step 8
Put in the meat slices fried in advance, stir fry quickly, wrap in the soup and get out of the pot