Twelve constellations' Pot-wrapped Meat Practice _ Twelve Constellations Hotpot

The practice of pot-wrapped meat:

1. Prepare 250g tenderloin, 50g wet starch, 2g coriander, 30g sugar, 5g tomato sauce, 20g orange juice, and a little onion, ginger and garlic.

2. First cut the pork tenderloin into 0.5cm thick pieces, pat it lightly with a knife, and cut it into two pieces from the middle.

3. After the tenderloin is cut, add salt and grab it evenly, then add wet starch and a small amount of water, and grab it fully, so that each piece of meat is evenly covered with wet starch.

4. Boil the oil in the pot. When the oil temperature is 60% hot, add the minced meat. Starch should be evenly wrapped, but not too thick.

5. After the meat slices are fried and shaped, take them out. When the oil temperature rises to 60% again, put the meat slices into the pot and fry them. It needs to be fried twice to ensure crisp and tender taste.

6. Leave the bottom oil in the pot, add onion, ginger and garlic to saute until fragrant, add tomato sauce, concentrated orange juice, sugar, white vinegar, a little water and salt, stir well, cook until thick, and then add water starch to thicken.

7. Put shredded carrots and coriander on the sliced meat. After the juice is thick, add a little hot oil, add the fried meat slices and stir well.

8. After hanging evenly, turn off the fire and take out the pot. Don't stay in the pot for too long.