I found a way.
brief introduction
It is made of pork tenderloin (beef for authentic dishes) and starch, which are fried twice, cooked once, colored, poured with juice and decorated with coriander.
trait
Characteristics of traditional customs
Golden color, crisp outside and tender inside, sweet and sour.
Characteristics of improving practice
1. Carrots, tomatoes and fresh lemons were added to the new fruit juice, which increased the fragrance of fresh vegetables and fruits and sublimated the taste of dishes.
2. Tomato sauce, sour plum sauce, OK juice, tomato sauce, etc. New purple juice is added to make the dishes more mellow.
3. A small amount of food pigment is added to the new fruit juice, which makes its color more bright and gratifying.
Traditional practice
Raw materials:
Pork tenderloin 300g shredded ginger 5g shredded onion 20g coriander 10g refined salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and salad oil.
Method:
1. Pork tenderloin is cut into chunks 7 cm long, 5 cm wide and 0.2 cm thick, and mixed with refined salt and cooking wine. Mix starch with water and a little salad oil to make a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water starch are used to make juice.
2. Set the wok on fire, add salad oil and heat it to 60% to 70% heat. First, mix the meat slices with the thick paste, then spread them out one by one, put them in a wok one by one, fry them until they are crisp outside and tender inside, and then take them out and drain them.
3. Leave the bottom oil in the pot, add shredded ginger and scallion, stir-fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pot and sprinkle with coriander.
Improve practice
The method of making the first half of the improved "pot-wrapped meat" is basically the same as that of the traditional "pot-wrapped meat", except that the method of making Cantonese-style "sweet and sour juice" is used for reference, and some Cantonese spices are added to the juice, so that the finished dish is integrated with the north and the south and has a unique flavor.
Raw materials:
750g tomato sauce, 3 bottles of iced plum sauce, 3 bottles of OK juice, half a bottle of Libalin juice, 200g tomato sauce, 1 bottle of sugar, 1500g white vinegar, 2 bottles of carrots, 3 tomatoes, 2 fresh lemons, 1 carmine, and a little lemon yellow pigment.
Method:
1. Wash carrots, tomatoes and fresh lemons and slice them.
2. Put the pot on fire, add 4500g of clear water, add carrots and tomato slices, boil over high fire, then cook over low fire until crisp and rotten, remove residues, add tomato sauce, sour plum sauce, ok juice, fruit juice, tomato sauce, sugar and white vinegar, stir well, heat for a while, and leave the fire.
3. Mix the carmine and lemon yellow pigments with water and slowly add them into the pot until the color is golden yellow. Finally, put the fresh lemon slices into the pot and soak them until they taste delicious. Each dish can take about 75g of new fruit juice at any time.
Famous chefs give directions.
Pot meat is basically a slippery practice, so it is very simple.
First, prepare sliced meat. If you are very particular, you can use tenderloin, otherwise, the general rear hip tip will do. You can be a little fatter. As long as the thickness of the meat is similar to that eaten outside. If you cut it thick, you can pat it loose with the back of the knife. If it is thin, this process is saved.
Feed meat with salt and cooking wine. Make a paste with starch (preferably potato starch), and make sure it is hung on the meat.
Put oil in the pot, burn it, smoke it, then dip the fed meat slices in a starch bowl, so that both sides of the meat slices are stained with starch, and then fry it in the pot. What needs to be explained here is that the paste must not be hung too much, as long as it is stained on both sides. There are too many. You can make a Chinese hamburger! )
Remember, the meat pieces should be pasted one by one, put into the pot, and immediately break up after going down, otherwise they will stick together.
At this time, the oil should not be too hot. Turn down the fire and fry the meat.
How do you know if it's ripe? If you are not afraid of scalding, you can try it. If you are afraid of scalding, find a longer chopstick and see if you can poke it through. It's easy to puncture, which means the meat is cooked and ready to cook.
After the meat is fished out, you can make juice.
There are two kinds of fruit juice, one is sweet and sour, and the main raw materials are rice vinegar, sugar, a little salt and pepper and monosodium glutamate. Put these seasonings in a small bowl, get some water and mix well. Just have a taste, ie highlight the sweet and sour taste. To look good, you can add 1 and 2 drops of soy sauce to the prepared juice. Remember, there must be less water! One is salty, that is, put soy sauce, salt and pepper and monosodium glutamate (be careful not to put too much soy sauce).
Mix the juice and cut some garlic slices and onion shreds for later use.
Continue to burn the oil pan, heat the oil to 70%, and pour all the fried meat slices back into the pan. The purpose of this time is to draw pictures, so the fire can be bigger and the oil can be warmer. But pay attention to observation, so as not to burn the meat.
Deep-fried meat, then find a pot to sit on the fire, put oil, heat it up, put garlic slices and shredded onion in the pot, pour the deep-fried meat slices in, stir fry a few times, and drain the juice.
If your juice is just right, it will be absorbed by the meat slices soon after cooking, and there won't be much wealth. If you find a pile of soup, don't worry. Take out the meat slices first. Open the remaining juice, then thicken it with some water starch and pour it on the sliced meat. Because the meat is cooked, this process can be completed soon.