There are many delicious dishes in China's food culture which have their inheritance and development. Pot meat is one of them. This is a very famous northeast dish, which originated in Shandong. Pot-wrapped meat, formerly known as "pot-fried meat", comes from the hand of Zheng Xingwen, the special chef of Yindu Xue Ying, Daotai District Government of Harbin. Stir-fry with fast fire, heat the iron pot, pour the juice into the pot and soak it in the meat, so it is called "pan-fried meat". The northeast is adjacent to Russia, and the Russians pronounce the sound "explosion" as a package. Over time, "pan fried meat" became "pan fried meat".

How to make authentic pot-wrapped meat delicious? Let's talk about it Pork tenderloin is rich in high-quality protein, fat and vitamins. It is necessary for human growth and development, and its meat is tender and easy to digest.

Pot-wrapped meat is a northeast flavor dish, and the main ingredients are shredded ginger, shredded carrot, shredded onion and shredded coriander. Marinate pork tenderloin slices to taste, wrap them in deep-fried pulp, fry them in a pan until amber, then stir-fry them in a pan and thicken them. The finished dish is amber and tastes sweet and sour.

In taste, the pot meat should have a "crispy feeling"; From the shape, the pot meat is flaky; In taste, the sour taste of pot meat is to highlight the fragrance, which is slightly sour and sweet with acid; In the cooking method, the method of combining pot-wrapped meat with frying and boiling should keep the crispy taste after cooking, and the cooked food has no obvious juice; In practice, it is mainly to master the methods of hanging paste, frying and mixing juice, among which the most important thing is peeling and crispness. As can be seen from the above characteristics, the authentic pot-wrapped meat production is very particular.

First, the treatment of pork tenderloin before production. First, we prepare a fresh pork tenderloin. We need to remove the fascia from the meat and cut the tenderloin into 5cm long and 0.3cm thick. Don't cut it too thin, or it will break easily when sizing. After cutting, wash it twice with clear water, wash the blood in the meat with clear water, squeeze out the water, marinate it in a container, and add bottom salt and a little cooking wine. When the sliced meat becomes sticky, grab a handful of dry starch, continue to stir for later use, lock the moisture in the sliced meat, make the sliced meat more smooth and tender, and marinate for 20 minutes. Then put potato starch into a bowl, add water that is not too starch, soak for 2 hours, then pour out the water on the paste, add a little water several times to make a flowing batter that can be drawn, then pour in a little vegetable oil and stir well, so that the fried braised pork can be crispy, and then pour the marinated meat slices into the paste and stir well. (After cleaning the blood, the sliced meat must be drained, otherwise it will peel off easily after sizing. Second, fry 1. Initial pressure: pour cooking oil into the pot and heat it. When the oil temperature rises to 40-50%, put the stirred meat slices into the pot in turn to avoid the meat slices sticking together. After frying in medium heat, take out the oil control. 2. Second frying: When the oil temperature rises to 60%, add the fried meat slices and simmer for about 2 minutes. At this time, the meat slices are very crisp, so take them out to control the oil when they are golden yellow. 3. Quick frying for the third time: raise the oil temperature to 70% heat, fry for about 30 seconds, and take out the meat slices immediately when the color turns amber. Thirdly, the flavor of rice crust cooked with mixed juice is sweet and sour. There are two ways to cook juice. One is to cook the juice along the edge of the pot, and use the pot gas to increase the flavor and viscosity of the juice, which is to cook the juice instead of "lying the juice"; The other is to fry the juice until it is slightly sticky and put it into the meat; It is to make the sliced meat evenly wrapped in the juice to achieve its crispy taste. The raw materials of pot meat juice are rice vinegar, sugar, a little salt, pepper and monosodium glutamate. Put these seasonings into a bowl, add a little water and stir well (in order to highlight its sweet and sour taste, the ratio of sugar to vinegar is 1: 1). To look good, you can add 1 and 2 drops of soy sauce to the prepared juice. Don't stir fry with sugar, vinegar and other seasonings when cooking. ) summary: the above is the main process of making pot-wrapped meat, so the pot-wrapped meat will taste better.