Today we are going to talk about a classic Northeast delicacy - sweet and sour pot wrapped meat. This dish is really addictive, charred on the outside and tender on the inside, sweet and sour, and you can forget all your troubles in an instant after taking a bite. Speaking of which, just by imagining the crispy sensation of the pot meat exploding in your mouth, I can't wait to share the recipe with you. Although it may seem complicated, it can be easily replicated at home by following the steps.

First of all, you have to prepare some basic ingredients. Don't look at the simplicity of the pot wrapped meat, the choice of raw materials is exquisite. First of all, you need to prepare the tenderloin, potato starch, and seasonings: cooking wine, salt, tomato paste, white vinegar, sugar, etc. When it comes to tenderloin, its tenderness is the key to the taste of the dish. Choose fresh pork loin and cut it into thin slices to get the best texture.

In addition, the use of potato starch is also particular. It makes the skin crispier on the outside and still tender on the inside. Here is a small suggestion for you: potato starch is best adjusted in a large bowl, and the addition of water should be added slowly until the starch and water are completely fused and adjusted into a uniform paste.

The sliced tenderloin is marinated to enhance the flavor. The marinating time does not need to be too long, 20 minutes is enough. Add an appropriate amount of cooking wine, which can remove the smell and enhance the aroma. Salt is the key to the flavor of the sliced meat. You can gently knead the slices of meat so that each slice fully absorbs the salt and flavor of the cooking wine.

At this point, you can see that the slices of meat are gradually becoming a little tougher, which is the role of marinating. At the same time, the starch paste can also be left to sit for a while to let it absorb water, so that the fried meat will be more crispy.

The technical skill of the meat in the fryer is reflected in the control of the oil temperature. If the oil temperature is too high, the meat will be charred on the outside and undercooked on the inside, and if the oil temperature is too low, it will cause the meat slices to absorb too much oil and taste greasy. The ideal oil temperature is five or six percent hot – when there is a slight smoke on the surface of the oil, which is the best time to fry it.

Place the starched slices of meat into the pan one by one, remembering to do so gently to avoid oil splashes. When first fried, the slices of meat are quickly set, and the chopsticks are gently tossed to ensure that each slice of meat is evenly heated. When the meat is golden brown and crispy, you can remove it to remove any excess oil.

However, in order to make the skin of the pot meat more crispy, we also need to re-fry it. This step is crucial. After the oil temperature rises to seven or eight percent hot, then put the fried meat slices back into the pan, and in just about 30 seconds, the skin will become deeper and crispier. This trick of re-frying can make the taste of the pot wrapped meat perfect!

The soul of sweet and sour pot wrapped meat is the sweet and sour sweet and sour sauce. The ratio of sweet and sour sauce can be adjusted according to your own taste, and the key is to ensure the balance of sweet and sour to make the whole dish richer in flavor. First of all, pour a little oil into the pot, add tomato sauce and stir-fry until fragrant, then add white vinegar and sugar, and finally add some water and stir to slowly boil into a thick sweet and sour sauce.

Don't cook this sweet and sour sauce for too long, make sure that the sourness of the vinegar is not lost, and the sweetness of the sugar is not too heavy. At this time, you will smell a mellow aroma, sweet and sour taste, which is simply mouth-watering.

Next, stir-fry the chopped ginger and shallots and carrots in the sweet and sour sauce to allow them to absorb the sweet and sour aroma. The crunch of the carrots and the aroma of ginger and shallots add depth to the dish. Finally, quickly put in the fried pan-wrapped meat slices and stir-fry them quickly, so that each piece of meat is wrapped in sweet and sour sauce.

The skin of the pot is soaked in sweet and sour sauce, but it still retains its crispiness, but it does not soak softly. The thick and sour sauce perfectly envelops every piece of meat, and the sweet and sour flavor permeates every bite, making it unforgettable.

When the sweet and sour pot wrapped meat came out of the pot, everyone saw the golden and crispy skin, with the slightly shiny sweet and sour sauce, it was really bright. Pick up a slice with chopsticks and bite into it, the crispy skin immediately explodes in your mouth, and the tenderloin inside is tender and juicy, and the sweet and sour taste instantly fills the entire mouth. Isn't it already salivating?

This sweet and sour pot wrapped in meat, crispy on the outside and tender on the inside, moderately sweet and sour, you can't help but want to take another bite after eating it. Whether you make it yourself or enjoy it with family and friends, it will be an unforgettable and delicious experience.

Try it and follow this method to make your own sweet and sour pot wrapped meat, so that family and friends can feel the deliciousness and warmth together!