Authentic practice of pot-wrapped meat

The authentic practice of pot-wrapped meat is as follows:

Ingredients: pork tenderloin, 2 slices of ginger, garlic 1 petal, onion 10g, egg 1 egg, starch 120g, sugar 1 spoon.

Accessories: half a spoonful of salt, a little chicken essence, 1 spoonful of vinegar, an appropriate amount of vegetable oil, an appropriate amount of water, and a little concentrated orange juice.

1, prepare all kinds of materials. There were no green onions at home, so I used shallots.

2. Tear off the fascia on the surface of pork tenderloin and cut it into large pieces with a top knife of 3mm thickness. Shred onion and ginger, and slice garlic for later use.

3. Pour corn starch, a little water, salt, chicken essence, eggs and tenderloin into a large bowl, grasp it evenly by hand, so that the surface of the meat is covered with a thin layer of pulp, marinate it for a while and then fry it. In this way, the meat is not easy to lose water, and it is tender and tasty.

4. Pour an appropriate amount of vegetable oil into the iron pan, heat it to 50% heat, spread the meat slices flat, and fry them in the oil pan.

5. First use 50% hot oil to fry the meat slices until golden brown, and remove and drain the excess oil.

6. Continue to heat the oil in the pot to 70% heat, and pour the meat slices into the pot to fry.

7. Fry the surface of the meat hard, fry it thoroughly inside and take it out for later use. It is very important to fry again, and the surface must be fried hard, so that when the sweet and sour juice finally returns to the pot, the surface is crisp, not easy to soak, and the taste is better.

8. Weigh out the right amount of sugar to adjust the sweet and sour juice. The ratio of sugar to vinegar is generally 1: 1, and sugar can be slightly more than vinegar, because slightly acidic orange juice will be used to enhance color and fragrance.

9. Mix sugar, vinegar, a little concentrated orange juice and a little water.

10, pour into the pot, and heat over low heat until the sugar is completely melted and the soup is sticky and bubbly. Add garlic slices and shredded onion and ginger, and stir well.

1 1. Pour in the fried meat slices, turn over quickly, and let the juice evenly wrap on the meat slices, and then take out the pot.