Text/rabbit on the tiger's head
First of all, about the choice of pot-wrapped meat.
1, use rice vinegar for the bowl juice. Many times when you cook this dish at home, you just cook it with vinegar at home. In fact, you are wrong from this step. One wrong step. Please correct it quickly after reading it! In order not to affect the color of the whole dish, that is, the bright red color, we follow a principle, that is, choose vinegar with lighter color, such as aged vinegar and balsamic vinegar, which is too dark. Is it okay to use white vinegar? But a lot of white vinegar on the market is blended with acetic acid, which will have an unpleasant smell, so the best choice is rice vinegar. The higher the cost, the higher the price and the better the quality. Using the right seasoning is half the battle!
2, wrapped in potato starch, also known as potato starch. Corn starch is usually used at home, but I hope you can buy a packet of potato starch when you cook this dish. Some chefs tried two kinds of starch. Corn starch tastes hard, and it is not ideal after hanging juice. The latter tastes just right, and it can keep the feeling of crispy outside and tender inside after hanging juice. This is what you want, right? Choose the right ingredients, and you will be not far from the crispy and delicious pot-wrapped meat in the restaurant.
Second, the practice of pot-wrapped meat in Northeast cuisine.
Ingredients: pork tenderloin about 150g, carrot, garlic, onion, coriander, potato starch 80g, rice vinegar 60g, sugar 60g, salt, edible oil and soy sauce.
1, paste. Soak potato starch in water, and pour out the excess water after about two hours. Cut the pork tenderloin into pieces of appropriate size, then add salt and pepper and marinate evenly 15 minutes or more. After pickling, pour in the freshly soaked wet starch, add a little oil, and then grab it evenly. The hot oil in the wok is used for frying, so put more oil. When it is 60% hot, add the meat piece by piece, try not to stick together and let it stretch. Fry until the meat slices solidify and float, remove and drain. After frying for the first time, the main thing is to let the meat slices cook. The second frying is to make the meat slices crispy and delicious. When the oil temperature is boiled to 70% to 80%, put the meat slices, stir-fry them a little, then pick them up quickly, and then put oil-absorbing paper or kitchen paper to absorb oil.
2. Adjust the sweet and sour juice. If you want to be as rich as a restaurant, you have to put the ingredients boldly. The ratio of sugar to vinegar is 1: 1. Don't hesitate, or you will always feel something is missing. If 150g meat is used, then 60g rice vinegar, 60g white sugar, a small amount of about 5g soy sauce and a small amount of salt are added, and the sweet and sour juice is made after these are evenly stirred.
3. stir fry to make pot-wrapped meat. Shred carrots and onions, sliced garlic and shredded parsley. Heat the oil in a wok with a small amount of oil. Stir-fry the freshly prepared side dishes, such as shredded carrots, shredded green onions, garlic slices and coriander stalks. , and then pour in the prepared sweet and sour juice. Remember to mix well when pouring, for fear of precipitation. When it is thick, add the fried meat slices, stir fry a few times, dip the meat slices in the juice, slowly collect the juice, sprinkle with coriander flavor, and you will be out of the pot smoothly, and an authentic northeast dish will be ready.