The ingredients needed for pot-stewed meat are not complicated. Of course, the staple food is pork tenderloin, and the ingredients are familiar to everyone. There are mainly four shredded pork, shredded onion, shredded ginger, shredded carrot and coriander segments, and the coriander segments can also be added according to their own preferences. There is only one small ingredient in this dish, namely garlic slices, and the seasonings are only a few simple ones, such as sugar, vinegar and a little soy sauce.
Pot-wrapped meat looks very simple, it is just two processes of hanging paste, frying and cooking sauce, but in fact, if you don't master the key points, the effect will not be ideal.
It is best to choose fresh and elastic pork tenderloin and remove the white fascia, so as to have a crisp and tender taste.
A piece of "pot-wrapped meat" needs sliced meat 16-1 18. The sliced meat should not be cut too thin, about 3-4 mm, which is almost the thickness of the back of a knife. Such a thicker sliced meat can keep the moisture of the meat in case it loses too much water during frying. If the sliced meat is cut too thin, it will dry and be easy to fry.
It is best to soak the sliced meat in water for more than ten minutes, enough time to soak it for a while, so that after the blood in the sliced meat is rinsed clean, the fried meat is bright in color and will look better. Second, it can maintain its tenderness and remove the fishy smell of meat without adding water in the later pickling.
Soaked pork slices, carefully wring out the water, then add a little salt, pepper and cooking wine, marinate them for flavor, and then paste them.
It is best to mix the paste with potato starch, which is sticky, white and bright, and it is particularly brittle when fried. It should be fully mixed with clear water in the ratio of 1: 1, so as to avoid particles in it, which will burst the pot when fried. Add about10g of cooking oil to the paste, so that the paste will be even, the fried surface will be smoother and the taste will be more crisp.
When frying, the oil temperature must be enough, so as not to stick, so as to make the meat fry more expansive. The oil temperature is about 60%, and the meat slices should be placed underground one by one, so that each piece of meat can stretch and not stick together. The practice of the older generation is to oil for three times. The first time, it is fried and shaped, and then it is fried twice to make the fried meat slices more crisp, and it can effectively spit oil after the second frying, because potato starch is easy to absorb oil, so that the fried meat slices are not greasy.
There are two ways of seasoning juice. One is the traditional sweet and sour juice, which is the old-fashioned way of clearing juice. Now, some tomato sauce or orange juice will be added to adjust the color and increase the taste.
The authentic method of pot-wrapped meat is to cook the sauce. First, stir-fry the small ingredients and ingredients, then add the fried meat slices, and finally cook the sauce and stir it evenly so that the sauce can be evenly wrapped on the ingredients. If the fire power at home can't be reached, the best way is to boil the thick juice first, and then stir the ingredients and meat slices evenly.
The characteristics of "pot-wrapped meat" are: golden color, crisp outside and tender inside, sweet and sour, suitable for all ages.
The specific operation steps of "pot-wrapped meat" are as follows.
Ingredients: one piece of pork loin (about 300g), onion, ginger and carrot10g each, and 3 pieces of garlic.
4 grams of seasoning salt (2 grams of cured meat and 2 grams of seasoning juice), 2 grams of pepper, a little cooking wine, 40 grams of sugar, 40 grams of white rice vinegar and 5 grams of soy sauce.
Specific process
(1) Punch the pork loin in half from the middle, and then cut it into two pieces (6 cm long and 3 cm wide) with thick back.
(2) Soak the sliced meat in water for more than ten minutes, then wring out the water and put it into a basin. Add 2g of salt, 2g of pepper and a little cooking wine, mix well and marinate for ten minutes.
(3) Put potato starch100g into a large bowl, add a small amount of water with almost the same amount for many times, stir while adding it, and grab it evenly to form a thick shape, and then grab it with your hands to show a natural and slow flowing water.
(4) Cut onion, ginger and carrot into filaments and soak them in clear water for later use; take the rhizome of coriander and cut it into sections for later use; slice garlic for later use. (5) Seasoning juice: put 40g of white sugar, 40g of white rice vinegar, 5g of soy sauce and 2g of salt into the bowl and mix well for later use.
(6) Put the meat slices into the prepared paste, add 1 0g of cooking oil, and mix them evenly by hand, so that they are evenly covered with a layer of powder paste. When the oil temperature is 60% hot, turn off the pot first, and put the meat slices into the pot one by one, which can be spread out and not easily stuck together. After all, set them on fire again, the meat slices will be slightly hardened. Use a spoon to make it crispy, and take it out with a slight Huang Shi color. When the oil temperature rises to 60% again, put the meat slices into deep frying for 30 seconds, fry until golden and crisp, and take out the oil control for later use.
(7) Leave a little base oil in the pan, add the garlic slices to stir-fry until fragrant, add the prepared juice, add shredded onion and ginger, shredded carrot and parsley when boiling thick, and then add the fried meat slices, stir-fry them quickly and evenly, so that they can be evenly covered with soup, and then take them out of the pan and put them on the plate. Those who don't like parsley here can do without adding them, and only use them for decoration after putting them on the plate.