🍅锅包肉

最留恋的东北味道，每次回家，即使半夜到，妈妈也会准备好这道菜～～在北京的日子，经常怀念家的味道～～以后妈妈再也不用愁我吃不到好吃的锅包肉啦～～

用料  

🍅锅包肉的做法  

1. 准备好里脊1条，葱半根，姜，蒜2瓣
   Prepare tenderloin，spring onion,ginger and garlic (a little)

2. 葱，姜切丝，蒜切开
   淀粉用清水和少量油调好，呈粘稠状
   调酱，加入白糖，番茄酱，生抽（1汤匙），搅匀
   Chop spring onion,ginger and garlic
   mix starch with water and oil( make them sticky)
   Prepare red paste(put one spoon of sugar , around 3spoons of tomato paste and a spoon of soy sauce in, mix them)

3. 将里脊切成片（条)
   Slice the tenderloin

4. 撒干淀粉
   add dry starch

5. 油烧至6成熟，第一次用油炸，再捞出，肉色变白即可
   
   Heat oil to six points ripe,fry the sliced tenderloin until these pieces turn to this time, take them out

6. 将炸过的肉浸入调好的淀粉浆中，再次入锅炸至金黄
   炸好后，倒掉大部分油，葱丝、姜丝，蒜块入锅，翻炒煸香
   get loin stained with prepared starch and then put these pieces into the wok
   Next,pour most amount of oil out, then stir fire the sliced spring onion ginger and garlic

7. 最后倒入调好的番茄酱🍅，再倒入炸好的里脊，直至肉块上色即可出锅～～
   Put prepared red paste in and next fried tenderloin in
   When sliced pork turn to red, we can take them out !
   Before finish this dish, make it beautiful with green lettuce!

小贴士

淀粉浆一定要稠一点，否则很难挂住