锅包肉步骤英文版

in china， the new year's eve dinner is a sumptuous meal prepared by the whole family we get together to share both fine food and happy reunions among the dishes crispy， sweet and surport is particularly favored for its golden color and appetizing taste this ingredients are simple and it's easy to learn first slice the pork tenderloin then add cooking wine and salt stir the slices well and marinate for ten minutes add water to starch and stir in a thin paste mix the pace into the marinated meat slices and stir again before frying the meat slices heat the oil to one hundred and fifty degrees celsius then deep fry the meat in it for three to four minutes drain the meat and remove it from the wall the first frying is done now heat the oil to a higher temperature of a hundred and seventy degrees cell seats put the meat back in the wok and deep fry for one more minute the reef the fried meat is crispy outside and tender inside diffusing a rich aroma the sweet and sad taste comes from the sauce first tip， the orange juice and a ketchup into boiling water then add white， sugar， white， vinegar and cornstarch slurry one by one keep stirring until the sauce becomes sticky pour the sauce evenly over the meat slices sprinkled shredded scallion and ginger the delicious dish is now ready to be served crispy， sweet and sour pork originated in northeast china dating back to more than a hundred years it's a celebrated dish both in china and abroad and a classic one for the new year's eve dinner。