The practice of pot-wrapped meat should be particularly detailed! ! Don't copy!

Accessories: raw flour (appropriate amount)

Exercise:

1, cut the tenderloin into pieces 3-5cm wide, and chop each piece of meat several times with the back of a knife.

2. Wash away the blood, wash it with clear water several times, and then dry it. The drier the better, the easier it is to absorb the seasoning soup.

3. Grasp the dried meat slices into an appropriate amount of onion Jiang Shui.

4. Add white pepper, cooking wine and a little salt.

5. After the seasoning and raw flour are put away, the sliced meat is beaten several times repeatedly, which makes it easier to taste. After the beating, the sliced meat and raw flour were mixed together and felt sticky.

6. After marinating the meat slices for 20 minutes, put them in a hot oil pan and fry them again, so that the meat slices are more brittle and easy to color.

7. Sauce: white vinegar, sugar, a little salt, monosodium glutamate, cooking wine.

8. After the sauce is put into the wok, after the sauce is boiled, add the raw noodle sauce on low heat.

9. When the soup is bubbling, add a spoonful of clear oil, stir-fry the fried meat slices in the pot and remove them.