It is a northeast flavor dish, that is, cut pork tenderloin into strips, marinate it, wrap it in fried slurry, fry it in a pot until golden yellow, pick it up, and then stir fry in a pot. The finished dish is golden in color and tastes sour and sweet.


400g pork tenderloin
Half carrot (red)
Half a green onion
200g potato starch
1 tbsp cooking wine
2 cloves garlic
1 teaspoon pepper
2 tbsp sugar
4 tbsp vinegar
1000g oil (100g actual consumption)
1 teaspoon salt


Step 1
Wash the tenderloin and remove the fascia

Step 2
Cut into small finger thick strips

Step 3
Deep fry in an oil pan until set and remove

Step 4
Add a little pepper, salt and cooking wine, mix well, marinate, taste and remove the fishiness

Step 5
Soak the dried starch in water for 5 minutes, pour it into the meat strips, grasp it well and set aside. Shred the green onion, shred the carrot, slice the garlic, and mix the bowl juice (sugar and vinegar)

Step 6
Raise the oil temperature, fry it again until it is tender in the outer coke

Step 7
Pour out the oil, leave a little bottom oil, add shredded carrot, shredded onion and garlic, stir fry until fragrant, add shredded meat, pour in the bowl juice, stir fry quickly for a few times and put on the plate

Step 8
Pour in the meat strips, pour in the bowl juice, stir fry quickly for a few times and put them on the plate