Crisp Fried Pork

The Northeast crisp fried pork is a classic dish in Northeast restaurants. It is crispy on the outside, tender on the outside, salty and fragrant, and enjoys great popularity.

Efficacy

Pork provides humans with high-quality protein and essential fatty acids. It also contains heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. Green peppers have antipyretic and analgesic properties: Pepper, warm in nature, can lower body temperature through sweating and relieve muscle pain, so it has a strong antipyretic and analgesic effect.

Ingredients

Ingredients	Consumption
Carrot
Salt
Starch	50 g
Soy sauce
green pepper	30 g
pork tenderloins	500 g

Directions

Cut the tenderloin into a hob block, put it in a container, add soy sauce, chicken powder, sea salt, thirteen spices, stir and let stand for 10 minutes to taste

Mix starch with a little flour to make it sticky with water

Add water (a small amount)to the starch, add vinegar, sea salt, chicken powder, thirteen spices, clear vinegar (rice vinegar) (decide the amount of condiments according to the amount of meat), dice the peppers and carrots, then mince the garlic

Heat oil in the pot, roll the meat pieces in the starch paste. After deep-frying all the meat, control the oil, and once the meat has been re-fried, it will be re-fried. Remove again

Leave a little edible oil in the pot to heat up the minced garlic, add the carrots and fry them until slightly soft, then add the fried meat pieces and fry them for a little while, then put the peppers to stir-fry for a little while