Practice process of pot-wrapped meat
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1. Cut the tenderloin into large pieces, about 7㎝ long, 5㎝ wide and 0.5㎝ thick, as shown in the figure: My thumb nail is about 1㎝. Take this as a reference, cut it once, and its half is 0.5㎝. My index finger is about 7 feet long and my thumb is about 5 feet wide. I compare it with my fingers, and then I know what I know when I cook.
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2. Slap it loosely with the back of the knife, and it tastes delicious.
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3. Spread the sliced meat into a bowl and marinate it with salt, cooking wine and pepper for 30 minutes.
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4. Shred onion and ginger and parsley. The authentic way should be to cut onion and ginger into filaments. As long as there are shallots at home, just cut them and borrow a taste!
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5. Mix tomato sauce, sugar, white vinegar, salt and chicken essence into a bowl of juice. Authentic should use ketchup, there are a lot of ketchup at home, so use sauce.
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6. Stir the batter. I am used to mixing flour+starch+eggs. Water+flour+starch is also ok. Beat 2 eggs and gradually add flour, starch and batter. Share of flour and starch: 3: 1. Turn it into a sticky state. Stir the meat slices evenly to ensure that the meat slices can stick to the batter and avoid falling off when frying.
7. Add about 500 grams of oil to the pot. When the oil temperature is about 40% to 50% hot, you can try it with chopsticks. When it just bubbled, it was 40% hot, and if the bubble disappeared, it was 50% hot. Put the pieces of meat down one by one to avoid sticking together. Fry until the meat slices turn pale yellow. Until all the meat slices are fried. The initial explosion was over.
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8. When the oil in the pot is reheated to 70% heat, 70% heat is the state in which the oil smokes one after another. Add the fried meat slices and fry until crisp and brown. Take them out.
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9. Two pieces of fried meat.
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10. Add a little oil to the pot, add shredded onion and ginger, stir-fry until fragrant, add a bowl of juice and stir-fry red oil, add a little water, and stir-fry until slightly sticky.
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1 1. Add the meat slices and stir well, so that each piece of meat is evenly stained with the sauce.
12. products. Sprinkle with coriander.