Black sweet and sour pork ｜ oh Kentetsu Kitchen [Cooking researcher Kou Kentetsu official channel]

Cut the long potatoes into large pieces.

Make a vertical cut in the green onion to separate the outside and the core.
Cut the outer part into julienne and make white onions.
Place in a container and expose to water (not included).

Cut the pork shoulder loin in half.
Cut into large bite-sized pieces and put in a bat.
Add (A) and knead well.
Add the beaten egg and knead well.

容器に(B)を入れてよく混ぜる。

Put salad oil in a frying pan and heat over medium heat.
Insert the cores of 1 and 2 and heat the surface over high heat to brown the surface.
Take it out once.
Put salad oil in a frying pan and heat.
Sprinkle 3 well on potato starch.
Bake both sides for 2 minutes each to add a brown color.
Turn off the heat, put 4 in and entangle.
Heat and fry until thickened.
Put the stir-fried cores 1 and 2 back in and mix.

Place 5 on a plate.
Put 2 white onions on it.