1. Paste mixing:
The paste of pot meat should not be too thin, otherwise the taste will be too hard and the meat will be old; Not too thick, or it will be full of starch. I calculated the proportion of my paste when I made it today. Mix an egg, 4.5 teaspoons of starch and 1 teaspoon of water evenly. This amount is just the amount of meat, and the fried batter has a moderate thickness and the best taste. Another key link is to dip a thin layer of starch in front of the package, so that the paste effect is better and more uniform.
2. Frying:
Oil the pot meat twice. The first time, when the oil temperature is 50% hot, fry the meat slices one by one until the tenderloin is cooked; The second time, when the oil temperature is 80% hot, fry the tenderloin again until it is golden and crisp. Why do you have to oil it twice? For the first time, the meat is fried in medium heat. If it is fried in a big fire, it will appear that the meat is not cooked and the paste has been fried. The second frying is a big fire, which makes the paste more crisp. How to tell how hot the oil temperature is? I said it before, and now I'll say it again. When the tips of slightly wet bamboo or wooden chopsticks are put into oil, the oil temperature will be 50% to 60% hot when tiny bubbles appear around the chopsticks, and 70% to 80% hot when there is a loud and dense crack around the chopsticks.
3.？ Sauté ed juice:
What I want to say is that some people like to put meat first and then sauce, but I am used to putting juice first and then meat. The pot-wrapped meat we ate in the restaurant was crispy meat with a layer of slightly sticky sweet and sour juice hanging on it. In order to achieve this effect, we need to add sauce to fry until it is slightly sticky, and then add fried meat slices, so that the meat slices are crisp and sticky with sweet and sour juice. If you put the sauce after cooking, the sauce will soften as soon as the meat is cooked.