Today, I'd like to share with you a home cooking method of a famous northeast dish "pot-wrapped meat". Pot-wrapped meat, formerly known as pot-fried meat, is a northeast dish. According to legend, this dish has been around since the Qing Dynasty. In fact, in order to meet the tastes of foreign guests, the salty and delicious "barbecued pork" was changed into sweet and sour dishes. Usually, pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in a pot until golden brown, fished out, and then stirred and thickened in the pot. Let's share the practice in detail, and friends who like it will learn quickly.

Pot meat

1. First of all, we prepare the ingredients, 500g tenderloin, cut it into even slices, put it in clear water, sprinkle a little salt, remove the blood from the meat slices, wash it, take it out and wring it out for pickling.

2. Add 2g of salt, 5g of pepper 1 g and 5g of cooking wine to the pot to remove fishy smell, and marinate evenly for 10 minute to make the meat slices absorb the seasoning and taste.

3. Prepare a large pot, grab a handful of potato starch, add appropriate amount of water, stir the starch to melt, and prepare the batter. Put the marinated meat slices into the batter, so that the batter evenly wraps the meat slices for later use.

4. Then prepare auxiliary materials, cut ginger into filaments, peel off the hard core of onion and white, then cut into filaments and soak in clear water.

5. Prepare a small pot, add 2g of salt, 50g of sugar, 30g of white vinegar and 20g of aged vinegar, and stir well for later use.

6. After all the ingredients are ready, we will start cooking, burn oil in the pot, and when the oil temperature rises to 50%, take out the pot and put the pieces of meat wrapped in pulp into the pot one by one. Potato starch is sticky and can prevent adhesion. Turn to low heat and fry for about 2 minutes. Take out the meat slices and control the oil slightly on the surface.

7. After the oil temperature is raised to 60% by fire, turn to low heat and pour in the meat slices, fry for another 30 seconds, and then pour out the oil control. After the meat slices are fried, they are fried to the outside and tender in the inside, which is not easy to soften.

8. Leave the bottom oil in the pot, pour in the minced onion and ginger, stir-fry the onion with low fire, put the fried meat slices into the pot, put in a prepared bowl of ingredients, turn the pot to high heat and quickly turn it over, so that the juice is evenly wrapped on the surface of the meat slices, and then turn it over evenly.