400-500g tenderloin
Potato starch 300g
Carrot half root
Cooking wine 1 spoon
60 grams of sugar
60 ml white vinegar
A quarter onion
3-4 parsley
Proper amount of salt
Appropriate amount of chicken essence
Proper amount of water
Sweet and sour crispy northeast pot meat practice?
Slice 2-3mm thick tenderloin and marinate with a little salt and a spoonful of cooking wine for more than half an hour.
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Soak the starch in clean water for at least half an hour.
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Shred onion and carrot, and cut coriander into sections for later use.
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Pour out the top water of the soaked starch, grab the wet starch evenly by hand, and wrap the starch evenly on the meat slices. Starch pulp is similar to yogurt.
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Slices of meat wrapped in wet starch are covered with a thin layer of dry starch.
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Heat the oil to 50%, and fry the meat slices in the oil one by one until cooked.
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Take it out and put it on a plate.
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Adjust the sweet and sour juice and add a little salt and chicken essence.
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Heat the oil to 70% to 80%, add the fried meat slices 15-20 seconds, and fry until crisp.
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Put a little oil in the pot, add the sweet and sour juice, fry it into syrup, add the prepared onion, carrot and coriander, turn off the heat, add the fried meat slices, weigh the spoon, hang the syrup evenly, and take off the pot.
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skill
1. Use highly white vinegar.
2. Turn off the fire and put in the fried meat slices.
3. Meat slices should not be too thin. Sliced starch paste should be cut piece by piece when frying in the pan, and eggs should not be put.
4. Put less salt.
5. Potato starch must be used for starch, and corn starch is absolutely not allowed.
6. Never add starch to the sweet and sour juice, and it is best not to put any ketchup, which is neither fish nor fowl.