[main materials]
300g pork tenderloin, onion 1 0g, ginger10g, garlic10g, 40g red carrot, egg10g, and a little parsley.
[auxiliary materials]
Salt 5g, cooking wine 10g, potato starch 30g, tomato sauce 10g, sugar 30g, concentrated orange juice 20g and white vinegar 10g.
[practice]
Shredded onion and ginger, sliced garlic, shredded red carrot and chopped parsley.
Cut the tenderloin into pieces half a centimeter thick with a knife, spread it gently and cut it in half with a knife.
Put the sliced meat into a small pot, add 3g of salt, 0g of cooking wine10g, and one egg, and marinate for10min.
Mix starch and water according to the ratio of 1: 1, add into the marinated meat slices, and add a spoonful of cooking oil.
Add 1000g cooking oil to the pot and heat it to 60%. Put the meat slices wrapped in starch one by one beside the pot and put them into the pot.
Fry at 60% oil temperature for more than half a minute, and the meat slices have been formed. Break the meat slices with a meat fork or long chopsticks, and take out and drain the oil.
Continue to heat the oil to 60%, and then fry the meat slices for the second time.
The meat slices are slightly yellow and the skin is slightly hard. When the bubbles in the oil pan become smaller, take them out and drain them.
The oil temperature is heated to 60% again, and the meat slices are put into the oil pan for the third re-frying.
Turn the meat slices constantly. When the fried meat slices are golden, pour out and drain the oil.
Leave a little base oil in the pan and fry with onion, ginger and garlic.
Add 2g of tomato sauce, orange juice, sugar, white vinegar and salt, stir and heat, then add a little sauce until the soup thickens.
Finally, stir the fried meat slices, shredded carrots and coriander evenly in the pot. Collect juice from the fire, and then turn off the fire.
"Pot meat making tips"
It's much easier to freeze the pork tenderloin for an hour before taking it out and cutting it.
When cutting pork tenderloin, cut along the grain direction of the meat. There is a formula for cutting meat: "cross-cutting cattle and sheep, vertical cutting pigs."
There are white ribs on the tenderloin you bought, so you should remove them with a knife, otherwise it will affect the taste.
Pat the meat slices with a knife and break up the fibers in the meat to make the meat tender and delicious.
Adding a little cooking oil when curing meat slices is to prevent oil from overflowing and scalding the skin when frying.
Adding an egg to marinate the sliced meat will make the meat smooth and tender, which is also the key to being thin but not wooden.
In order to make the meat outside tender, the sliced meat should be fried three times repeatedly. If it is only fried once, it is probably cooked outside.
Whether the fried meat in the pot is fluffy depends on whether the curing, gelatinization and oil temperature are just right.
When frying meat slices, be sure to wrap the meat slices with starch paste and put them in the oil pan without stirring, otherwise the starch paste will be destroyed. The low oil temperature of fried onion, ginger and garlic affects the taste and color of the whole dish.
Shredded carrots and parsley are mainly used to decorate dishes and enhance flavor.
Finally, fry the pot meat for a long time. The pot meat itself is cooked, as long as you stir it well and collect the juice.