🍅鍋包肉

最留戀的東北味道，每次回家，即使半夜到，媽媽也會準備好這道菜～～在北京的日子，經常懷念家的味道～～以後媽媽再也不用愁我吃不到好吃的鍋包肉啦～～

用料  

🍅鍋包肉的做法  

1. 準備好裏脊1條，葱半根，姜，蒜2瓣
   Prepare tenderloin，spring onion,ginger and garlic (a little)

2. 葱，姜切絲，蒜切開
   澱粉用清水和少量油調好，呈粘稠狀
   調醬，加入白糖，番茄醬，生抽（1湯匙），攪勻
   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. 將裏脊切成片（條)
   Slice the tenderloin

4. 撒幹澱粉
   add dry starch

5. 油燒至6成熟，第一次用油炸，再撈出，肉色變白即可
   
   Heat oil to six points ripe,fry the sliced tenderloin until these pieces turn to this time, take them out

6. 將炸過的肉浸入調好的澱粉漿中，再次入鍋炸至金黃
   炸好後，倒掉大部分油，葱絲、薑絲，蒜塊入鍋，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. 最後倒入調好的番茄醬🍅，再倒入炸好的裏脊，直至肉塊上色即可出鍋～～
   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!

小貼士

澱粉漿一定要稠一點，否則很難掛住