Traditional practice
Authentic pot-wrapped meat practice, not Liaoning improved version 1. Fresh 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 roast meat" is basically the same as the traditional "pot roast 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:
Tomato sauce 750g iced plum sauce 3 bottles of OK juice and half a bottle of Libelin juice 200g tomato sauce 1 bottle of sugar 1500g white vinegar 2 bottles of carrots and 3 tomatoes.
Selected pictures of delicious braised pork (18): 2 fresh lemons 1 carmine and a little lemon yellow pigment each.
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 soup, 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.
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Method 2
Raw materials:
A: tenderloin and starch.
B: vinegar, sugar and a little light soy sauce.
C: Garlic, onion ginger, red pepper and coriander.
Exercise:
1, the tenderloin is cut into thick slices of about 1.5mm, and pickled with salt, chicken essence and cooking wine;
2, sugar: vinegar = 3: 2 stir well (this is a bit sweet, if you like sour taste, add more vinegar, drop two drops of soy sauce and stir well (soy sauce is also ok).
Pictures of pot-wrapped meat with different methods (17) are not added. I like dark dishes, so I added some;
3, garlic minced, onion ginger, red pepper shredded, coriander washed and cut a knife from the middle;
4. Add a little water to the starch and stir it into starch paste. Mix in the marinated meat slices and let each piece of meat paste evenly;
5, put oil in the pot, put the pasted meat slices into the pot and fry until golden brown;
6. Stir-fry minced garlic with oil in a wok, stir-fry the fried meat slices evenly, pour in the sauce and shredded onion and ginger in the second part, stir-fry the shredded red pepper quickly and evenly, and cease fire when each piece of meat is evenly stained with the sauce. Sprinkle with coriander and mix well!
The practice of wrapping meat in sweet and sour pot
[1] Because there are many nationalities in Northeast China, there are 48 nationalities in Heilongjiang Province alone, and there are many kinds of dishes. Northeast local dishes mainly pay attention to salty, fresh, sour, sweet and spicy pot-wrapped meat. Salty and fresh, supplemented by sweet and sour, followed by spicy, and because of the intervention of a large number of foreign recipes during the period of "de-orientalization", Northeast cuisine has since merged the essence of southern cuisines such as stew and boiling, forming the present "foreign flavor". Northeasters like this dish best. Braised pork with sweet and sour sauce is one of the main dishes in northeast China, and it is also one of the dishes that restaurants must order. Sweet and sour pot meat pays attention to sweet and sour taste, mainly acid, supplemented by sweetness, preferably rice vinegar, the concentration is about 30 degrees, do not treat water, and avoid using aged vinegar. You can taste it first when you thicken it, and the made Caicai is in line with your own taste.
Ingredients: half a catty of pork tenderloin, refined salt, ginger, onion, rice vinegar, flour noodles.
Accessories: cooking wine, oil, coriander, monosodium glutamate, sugar.
1. Change the pork tenderloin into chunks 7 cm long, 5 cm wide and 0.2 cm thick. Don't cut the meat very thick, or the fried meat will be hard and chewy.
2. Put the cut tenderloin into a large bowl, mix well with salt and cooking wine, and make it into a thick paste with water starch.
3. thicken the juice with sugar, vinegar, monosodium glutamate and starch. If conditions permit, you can add some fresh soup. Some people make steamed buns with soy sauce, but I don't think it's good to add soy sauce in Xiao Lang, depending on personal taste.
4. Shred ginger and onion, about 5g shredded ginger, 20g shredded onion and no shredded coriander, about10g. I like to eat coriander, and I usually put four whole coriander.
5. Burn the oil until it is 8 minutes cooked, and then mix the meat slices with the thick paste evenly. Be sure to mix well. The fried meat will be crisp and then spread out one by one. When it turns golden, take it out. Knock off the starch crumbs and fry them one by one. Then put all the tenderloin into a well-oiled pan, fry until crisp and tender, and take out and drain the oil. Leave a little oil in the pot and simmer.
6. Stir-fry shredded ginger and onion in a pot, then put the fried tenderloin in a pot, pour the thicken juice into the pot, stir-fry and put it in a plate. If you know kung fu, you'd better scoop up the meat and juice and sprinkle with coriander. Pot meat
Materials for making pot-wrapped meat
Pot meat
Ingredients: pork tenderloin (320g), shredded onion (1 tbsp), shredded ginger (1 tbsp), chopped coriander (2 tbsp).
Marinade: salt (1/5 tbsp), cooking wine (1 tbsp), chicken powder (1/3 tbsp), corn flour (2 tbsp).
Brewing juice: Haitian Iron fortified Golden Label Soy Sauce King (2 tablespoons), white sugar (2 tablespoons), Haitian Golden Label Rice Vinegar (5 tablespoons), chicken powder (1/2 tablespoons), raw powder (1 tablespoon) and clear water (1/2 cups).
Stir-fried paste: fragrant stir-fried powder (5 tbsp), oil (1/2 tbsp) and water (1/2 cups).
Seasoning: oil (1 bowl)
culinary skill
1. Wash pork, cut it into thin slices obliquely, add 1/5 tablespoons of salt, 1 tablespoon of cooking wine, 1/3 tablespoons of chicken powder and 2 tablespoons of raw powder, grab well and marinate for 30 minutes.
2. Take an empty bowl, add 2 tablespoons Haitian Iron-fortified Gold Label Soy Sauce King, 2 tablespoons white sugar, 5 tablespoons Haitian Gold Label Rice Vinegar, 1/2 tablespoons chicken powder, 1 tablespoon raw flour and 1/2 cups of water to make a sauce.
3. Take another empty bowl, add 5 tablespoons of fragrant frying powder, 1/2 tablespoons of oil and 1/2 cups of water and mix well to make a decoction.
4. First, wrap the pork slices with a layer of raw flour, then with a layer of fried pulp, and then put them on the plate for later use.
5. Heat 1 bowl of oil, insert bamboo chopsticks until bubbles appear around, and insert pork slices in batches and fry them until they are crispy outside and tender inside, showing golden yellow. Drain the oil and put it aside.
6. Heat 1 tbsp oil, saute shredded ginger and onion, pour in fried pork slices and stir well, pour in thicken juice, sprinkle with chopped coriander, and serve.
Kitchen god tips
1. After the pork slices are stained with raw flour, gently shake off the excess flour to avoid the thick clothes behind the fried meat and affect the taste of the fried meat.
2, pork slices should be fried in the pot, and should be separated from time to time to avoid the meat slices sticking together and frying unevenly.
3. When preparing the sauce, try it and add seasoning until the sauce is sweet and sour.
4. Pork should be cut into larger pieces, so that it can be evenly wrapped with fried pulp, and it is easy to be fried thoroughly and tastes more delicious.
5. The key to making pot roast meat lies in stir-frying pulp and sauce. The former is based on taking a proper amount of stir-fried pulp without decomposition; The latter should not release more powder, otherwise the sauce will stick the meat slices together and it is difficult to separate them.
Famous chefs give directions.
Pot-wrapped meat and pot-fried meat are basically slippery practices, 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 burning, find a longer chopstick to poke it and see if you can poke it through. It's easy to puncture, which means that the meat is cooked and can be cooked.
A detailed explanation of practice
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. For the fried meat, find another pot to sit on the fire, put oil and heat it, put garlic slices and shredded onion in the pot, pour the 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.