Method 2 raw materials: a: tenderloin and starch. B: vinegar, sugar and a little light soy sauce. C: Garlic, onion ginger, red pepper and coriander. Practice: 1, cut tenderloin into thick slices of 1.5mm, and marinate with salt, chicken essence and cooking wine; 2, sugar: vinegar = 3: 2 mix evenly (this is a bit sweet, if you like sour mouth, add more vinegar, drop two drops of soy sauce and mix well (soy sauce can be used in different ways). Do not add pot meat (17) pictures, like dark dishes, so add some; 3, garlic minced, onion ginger, red pepper shredded, coriander washed and cut a knife from the middle; 4. Add a little water to the starch and stir it into starch paste. Mix in the marinated meat slices and let each piece of meat paste evenly; 5, put oil in the pot, put the pasted meat slices into the pot and fry until golden brown; 6. Stir-fry minced garlic with oil in a wok, stir-fry the fried meat slices evenly, pour in the sauce and shredded onion and ginger in the second part, stir-fry the shredded red pepper quickly and evenly, and cease fire when each piece of meat is evenly stained with the sauce. Sprinkle with coriander and mix well! The practice of wrapping meat in sweet and sour pot [1] Because the northeast is a multi-ethnic area, there are 48 ethnic groups in Heilongjiang Province alone, and there are many kinds of dishes. Northeast local dishes mainly pay attention to salty, fresh, sour, sweet and spicy pot-wrapped meat. Salty and fresh, supplemented by sweet and sour, followed by spicy, and because of the intervention of a large number of foreign recipes during the period of "de-orientalization", Northeast cuisine has since merged the essence of southern cuisines such as stew and boiling, forming the present "foreign flavor". Northeasters like this dish best. Braised pork with sweet and sour sauce is one of the main dishes in northeast China, and it is also one of the dishes that restaurants must order. Sweet and sour pot meat pays attention to sweet and sour taste, mainly acid, supplemented by sweetness, preferably rice vinegar, the concentration is about 30 degrees, do not treat water, and avoid using aged vinegar. You can taste it first when you thicken it, and the made Caicai is in line with your own taste. Ingredients: pork tenderloin, salt, ginger, onion, rice vinegar, flour accessories: cooking wine, oil, coriander, monosodium glutamate, sugar 1. Pork tenderloin is cut into chunks 7 cm long, 5 cm wide and 0.2 cm thick. Don't cut the meat very thick, or the fried meat will be hard and chewy. 2. Put the cut tenderloin into a large bowl, mix well with salt and cooking wine, and make it into a thick paste with water starch. 3. thicken the juice with sugar, vinegar, monosodium glutamate and starch. If conditions permit, you can add some fresh soup. Some people make steamed buns with soy sauce, but I don't think it's good to add soy sauce in Xiao Lang, depending on personal taste. 4. Shred ginger and onion, about 5g shredded ginger, 20g shredded onion and no shredded coriander, about10g. I like to eat coriander, and I usually put four whole coriander. 5. Burn the oil until it is 8 minutes cooked, and then mix the meat slices with the thick paste evenly. Be sure to mix well. The fried meat will be crisp and then spread out one by one. When it turns golden, take it out. Knock off the starch crumbs and fry them one by one. Then put all the tenderloin into a pan with good oil, fry it until it is crisp and tender, and take it out and drain the oil. Leave a little oil in the pot and simmer. 6. Stir-fry shredded ginger and onion in a pot, then put the fried tenderloin in a pot, pour the thicken juice into the pot, stir-fry and put it in a plate. If you know kung fu, you'd better scoop up the meat and juice and sprinkle with coriander. The main ingredients of pot-stewed pork are pork tenderloin (320g), shredded onion (1 tablespoon), shredded ginger (1 tablespoon), chopped coriander (2 tablespoons), marinade: salt (1 5 tablespoons) and cooking wine (1tablespoon). Add 2 tablespoons Haitian Iron-fortified Gold Label Soy Sauce King, 2 tablespoons sugar, 5 tablespoons Haitian Gold Label Rice Vinegar, 1/2 tablespoons chicken powder, 1 tablespoon raw flour and 1/2 cups of water to make a sauce. 3. Take another empty bowl, add 5 tablespoons of fragrant frying powder, 1/2 tablespoons of oil and 1/2 cups of water and mix well to make a decoction. 4. First, wrap the pork slices with a layer of raw flour, then with a layer of fried pulp, and then put them on the plate for later use. 5. Heat 1 bowl of oil, insert bamboo chopsticks until bubbles appear around, and insert pork slices in batches and fry them until they are crispy outside and tender inside, showing golden yellow. Drain the oil and put it aside. 6. Heat 1 tbsp oil, saute shredded ginger and onion, pour in fried pork slices and stir well, pour in thicken juice, sprinkle with chopped coriander, and serve. Chef tip 1. After the pork slices are stained with raw powder, gently shake off the excess powder to avoid the thick clothes behind the fried pork and affect the taste of the pot-baked meat. 2, pork slices should be fried in the pot, and should be separated from time to time to avoid the meat slices sticking together and frying unevenly. 3. When preparing the sauce, try it and add seasoning until the sauce is sweet and sour. 4. Pork should be cut into larger pieces, so that it can be evenly wrapped with fried pulp, and it is easy to be fried thoroughly and tastes more delicious. 5. The key to making pot roast meat lies in stir-frying pulp and sauce. The former is based on taking a proper amount of stir-fried pulp without decomposition; The latter should not release more powder, otherwise the sauce will stick the meat slices together and it is difficult to separate them. Celebrity chef pointed out that using a pot of cook the meat is basically a slip, so it is very simple. First, prepare sliced meat. If you are very particular, you can use tenderloin, otherwise, the general rear hip tip will do. You can be a little fatter. As long as the thickness of the meat is similar to that eaten outside. If you cut it thick, you can pat it loose with the back of the knife. If it is thin, this process is saved. Feed meat with salt and cooking wine. Make a paste with starch (preferably potato starch), and make sure it is hung on the meat. Put oil in the pot, burn it, smoke it, then dip the fed meat slices in a starch bowl, so that both sides of the meat slices are stained with starch, and then fry it in the pot. What needs to be explained here is that the paste must not be hung too much, as long as it is stained on both sides. There are too many. You can make a Chinese hamburger! Remember, the pieces of meat should be hung up one by one, put into the pot, and immediately break up after going down, otherwise they will stick together. At this time, the oil should not be too hot. Turn down the fire and fry the meat. How do you know if it's ripe? If you are not afraid of scalding, you can try it. If you are afraid of burning, find a longer chopstick to poke it and see if you can poke it through. It's easy to puncture, which means that the meat is cooked and can be cooked. After the meat is fished out, you can make juice. There are two kinds of fruit juice, one is sweet and sour, and the main raw materials are rice vinegar, sugar, a little salt and pepper and monosodium glutamate. Put these seasonings in a small bowl, get some water and mix well. Just have a taste, ie highlight the sweet and sour taste. To look good, you can add 1 and 2 drops of soy sauce to the prepared juice. Remember, there must be less water! One is salty, that is, put soy sauce, salt and pepper and monosodium glutamate (be careful not to put too much soy sauce). Mix the juice and cut some garlic slices and onion shreds for later use. Continue to burn the oil pan, heat the oil to 70%, and pour all the fried meat slices back into the pan. The purpose of this time is to draw pictures, so the fire can be bigger and the oil can be warmer. But pay attention to observation, so as not to burn the meat. For the fried meat, find another pot to sit on the fire, put oil and heat it, put garlic slices and shredded onion in the pot, pour the fried meat slices in, stir fry a few times, and drain the juice. If your juice is just right, it will be absorbed by the meat slices soon after cooking, and there won't be much wealth. If you find a pile of soup, don't worry. Take out the meat slices first. Open the remaining juice, then thicken it with some water starch and pour it on the sliced meat. Because the meat is cooked, this process can be completed soon. Edit the food characteristics of this paragraph. It is made of pork tenderloin (pure vegetable beef) and starch, which is fried twice, cooked once and then colored. After cooking, coriander will be added to the juice. The traditional practice is characterized by golden color, crisp outside and tender inside, sweet and sour. Liaoning's practice is characterized by pot-wrapped meat 1. Carrots, tomatoes and fresh lemons are added to the new nourishing juice, which increases the fragrance of fresh vegetables and fruits and sublimates the taste of dishes. 2. Tomato sauce, sour plum sauce, OK juice, tomato sauce, etc. New purple juice is added to make the dishes more mellow. 3. A small amount of food pigment is added to the new fruit juice, which makes its color more bright and gratifying.