Mention of northeastern cuisine gives everyone the impression that it is as rough as the northeastern people but not refined, but the dish we are talking about today it is definitely called a fine one in the northeastern cuisine. That is the sweet and sour crispy pot meat.

One: the pot of meat selection is lean meat, cleaned and dried water cut into large thick slices, and then use the back of the knife to cut the meat into small squares (of course, can not be cut off so that it will be easier to taste) with a small amount of salt to grab a little.

Second: take a small bowl of dry starch (preferably cornstarch mixed with a little flour) with a little water soaking the cut pieces of meat into the bowl to grasp, and then add the salad oil to continue to grasp until the starch to grasp the full hang on the meat.

Three: open fire sit in a pot and pour oil, oil temperature thirty percent hot (no smoke) when the meat into the pot for frying, stereotypes can be fished out. Open the fire oil temperature rose to seven or eight percent hot (obviously smoke) and then fried once the meat into the pot to continue to fry for about a minute or so out, and then open fire oil temperature rose to seven or eight percent hot and then re-frying once, out of the standby.

Four: mix the sauce. Sugar 3 spoons, white vinegar 2 spoons, tomato sauce 3 spoons, carrot, green onion, ginger and garlic, and then put a little soy sauce, monosodium glutamate, salt into sweet and sour sauce. The pan left a little bottom oil, will be adjusted to the sauce into the pan and stir-fry for a while into the caramel color, pour in the fried meat, high heat sauce before leaving the pan add a little parsley can be out of the pan.

The crispy sweet and sour pot roast is not easy to do at home.