Guo bao rou

Method

1. 1 Slice the pork tenderloin into thin slices about 3 mm thick, marinate with salt and a little ginger juice for 10 minutes.
2. 2 Mix tapioca starch with water to form a thick paste, then dip each slice of meat into the paste until it is completely coated.
3. 3 Deep-fry the meat over medium heat for 3 minutes until cooked through, then remove and drain.
4. 4 Increase the heat and fry again for 1 minute to make the crust extra crispy.
5. 5 Simmer rice vinegar with sugar until thickened, add shredded ginger, garlic, and carrots, then add the meat and stir-fry quickly for 30 seconds before sprinkling with chopped scallions.

With an appliance

• Air fryer 44 min

  Replace steps 3 and 4: spray the floured meat with oil, fry at 190 degrees for 10 minutes, then increase to 205 degrees for another 3 minutes, flip at the 7th minute; step 5 still involves stirring the sauce in the pan for 30 seconds.