working methods
Pot meat
Pot meat
1. First cut the pork tenderloin into large pieces with a thickness of 3mm, grab it evenly with proper amount of salt, taste it at the bottom, soak the starch thoroughly in water, and pour off the water after the starch is precipitated.
2. Put the starch into a bowl filled with meat, grab it evenly, shred the onion and ginger, slice the garlic, and cut the parsley stalk.
3. When the pot is on fire, add 3 kilograms of oil. When it's 70% hot, put the meat slices with starch in and fry for about 3 minutes. The appearance is quite firm, and it will make a crisp sound when you knock.
4. When the oil temperature rises to 80% heat, add the meat slices and stir fry again, mix the sugar, vinegar, soy sauce and sesame oil evenly, and take out the crispy meat with a colander.
5. Leave the bottom oil in the pot, saute the onion, ginger and garlic, add the fried meat slices, cook the sweet and sour juice, turn it evenly, add the coriander stalks, and take it out of the pot. [5]
Exercise 2: Homework Exercise (1)
food
200g of pork (plum or tenderloin), 25g of tomato sauce, 25g of white vinegar, 25g of white sugar, 2g of salt, 0/0g of yellow rice wine/kloc, and appropriate amount of ginger, onion, coriander and corn starch.
working methods
1. Cut the pork into half-centimeter-thick slices with a top knife, grab them evenly with 1 g salt and10g yellow wine, and marinate them for later use.
2. Slice ginger and onion, and cut parsley for later use.
3. Mix the corn starch into a thick paste and put a little oil to catch it evenly for use.
4. Heat the oil in the pot to 70% heat, put the meat slices into the prepared paste and dip them evenly on both sides, then fry them in the pot until they are set and take them out.
5. Heat the oil to 80% heat, fry the meat slices until the surface is crisp and take them out.
6. Brush the pan, put a little oil on the fire, stir-fry the onion and ginger.
7. Then put the sliced meat and coriander into the pot and pour the juice while frying until the sliced meat is soaked in the juice.
Exercise 3: Homework Exercise (2)
Ingredients: pork tenderloin 200g, egg 1 each, carrot 1/2, white powder 3 tablespoons, corn starch 4 tablespoons, glutinous rice flour 4 tablespoons, soybean oil 200ml, salt 1/3 teaspoons, chicken essence 1/2 teaspoons, cooking wine/.
working methods
Pot meat
Braised pork (9 pieces)
1. Slice pork tenderloin and shred carrots for later use.
2. Put the cut tenderloin into a large bowl, and add the eggs and corn starch in turn.
3. Then add glutinous rice flour, salt and white powder.
4. Add the cooking wine to a large bowl and melt the powdery seasoning added in the last step.
5. Mix and refresh the chicken essence, marinate for 10 minute, then prepare a small bowl and add sugar.
6. White vinegar and rice vinegar are also added together to make sweet and sour juice for later use.
7. Turn on the fire, pour the soybean oil into a small pot, and when the oil is seven minutes hot, fry the marinated tenderloin into the pot in turn until it is light yellow, and take it out.
8. When the oil is boiled again, put it in the pot again and fry until golden brown, and take it out for later use. Pour the oil into the wok, add shredded carrots and stir fry.
9. Pour in the sweet and sour juice, and after the juice is boiled to a semi-thick foaming state, stir-fry the fried meat slices for a few times [7-8].