People who love meat can turn on the central air conditioner to look at the menu and make a charming pot-wrapped meat. Speaking of which, raw pork is cheap now. If you cook it yourself, the cost of a catty of lean meat plus sauce and cooking oil will be 278 yuan. And there is a pot of meat outside, which is still sixty or seventy yuan a plate. The method of learning to cook is too low.
Prepare pork in advance: 350g lean pork carrots, a small amount of Lai Xiang ginger slices, one tablespoon of sweet potato powder in the east, rice wine, salt, egg white (preserved pork slices), rice vinegar, sugar, salt, starch (sauce) vegetable oil.
The first step is to select a piece of lean meat and cut it into thin and even pieces, which need to be thin and thick to taste delicious. After cutting, grab well with a spoonful of rice wine, a little salt and an egg white. Here, you should grab it evenly with your hands instead of turning the wooden chopsticks upside down. If you want the sliced meat to be tender and smooth, you must grasp it by hand. Remember to remove the part of the egg white that is continuously shredded.
The second step is to determine the size of the meat slices. You can't use corn flour here, but this caked sweet potato powder. One tablespoon of it is melted with appropriate cold water, stirred evenly, and left standing until cassava starch precipitates. Then it is important to pour out the starch water outside and keep it. The remaining sticky part is used to size the meat slices, and the starch water poured out is only used to dilute the sauce.
Step 3, grab it evenly by hand, so that cassava starch can fully wrap the meat slices. Add egg white to make the sliced meat look dry after sizing. If you don't put the egg white, you can add a small amount of vegetable oil and grab it evenly.
Step 4, pour vegetable oil into the pot, and add meat slices when the oil is heated to 60%. Because the caught meat slices are fully digested and absorbed by cassava starch, the meat slices are not easy to spread when fried. The oil before use is quite clean and has no peculiar smell, so it can be used again when cooking.
Don't put all the pieces of meat in at once, or they will stick together. Keep the fire low and control the temperature when frying, otherwise they will be cooked very easily. After all the pieces are fried, it becomes popular. Put all the pieces of meat in and then fry them. Stir fry with a broom and turn off the fire for more than ten seconds.
Step 5: Don't make the sauce of pot meat too dark. Use white vinegar or rice vinegar instead of aged vinegar, one tablespoon of white sugar, one gram of salt, two frying spoons of vinegar, then pour five frying spoons of freshly poured starch water and turn it over. Cut a small amount of shredded carrots, ginger slices and wax gourd slices, and then prepare a small amount of coriander leaves in advance.
Step six, filter out the oil from the freshly fried meat slices and dump it. There is no need to add some oil to the wok. The shredded vegetables and fruits prepared after pouring the sauce will remain popular and stir-fry quickly. /kloc-after 0/0 second, pour in the fried meat slices, stir fry quickly to make the sauce evenly cover the meat slices, and turn off the fire for 30 seconds before taking out the pot.
Don't smell too bad, and don't use too much sauce. Just spread a thin layer on the sliced meat. Jiao Wai is tender in the sliced meat, with a shallow sweet and sour aftertaste, which is fragrant but not greasy. According to the practice of flowers, the kitchen white can also be done smoothly and delicious at one time.