Do you think the salty braised pork is delicious? Or is the tomato-flavored pot-wrapped meat better?

Pour in the sliced meat, grab the base oil in the pot, add sugar, vinegar and salt until the sugar melts, add onion, ginger, garlic and shredded carrot, add the fried sliced meat, stir well, sprinkle with coriander, OK! A crispy and delicious pot-wrapped meat is out of the pot ~ corn starch can't be fried outside and tender inside, and the juice is soft. The second is to put some oil when hanging paste to avoid being fried. The third is to fry until it is solidified, then fry it thoroughly and fry it until it is cooked. Fourth, when cooking juice, you can't thicken it in one go. Paste, very important. White hillock basin, first take 250g of starch, add water100g and mix well to make yogurt. Add starch if you like, and then add water when it is dry, hehe! Success depends on paste. Stir and add 20 grams of salad oil. Wrap the meat well in the pot.

Slice tenderloin, about 2 mm wide (if it is too thin, it will be difficult to fry, if it is too thick, it will be cooked, so it is best to freeze the meat before cutting). Add a little salt, eggs and starch to make a paste. If the middle is too dry, add water to adjust. I didn't add too much starch, for fear of frying too hard. First, use 15g super uncooked rice, 5g glutinous rice flour, 20g flour, 5g baking powder, and use 150g water to stir evenly into a paste, and let it stand 15min. Slice tenderloin, add half a spoonful of salt and one spoonful of white pepper, marinate for half an hour, then add potato starch, and add starch to each meat.

Pour a little oil into the pot, add onion, ginger and shredded carrot, stir-fry the short film in the pot, add the bowl of juice, add the fried meat slices until the bowl of juice is thick, stir-fry evenly, and add the parsley section into the pot. Cut the pork tenderloin into large pieces, about 2-3 mm thick, not too thin. If it is too thin, it will explode. After cutting, rinse with warm water of about 50 degrees for 5 minutes, while scratching, then dry the water with kitchen paper, put it in a bowl and sprinkle some salt to catch it evenly. To use, put the oil into a tablespoon, stir-fry the onion, ginger, garlic and shredded carrot until fragrant, add the fried tenderloin, cook the mixed soup, take the spoon out of the pot and add coriander, and the pot-wrapped meat is ready.