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Convention-traditional Convention

Make ingredients

Fresh pork tenderloin 300g shredded ginger 5g shredded onion 20g coriander 10g refined salt, cooking wine, soy sauce, sugar, vinegar, fresh soup, water starch and salad oil.

production process

1. Fresh pork tenderloin is cut into chunks 7 cm long, 5 cm wide and 0.2 cm thick, and mixed with refined salt and cooking wine.

Authentic pot-wrapped meat practice is not an improved version of Liaoning.

Marinate evenly for ten minutes,

Then the cured meat is wrapped with dry starch, and mixed with water starch and a little salad oil to form a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water starch are used to make juice.

2. Set the wok on fire, add salad oil and heat it to 60% to 70% heat. First, mix the meat slices with the thick paste, then spread them out one by one, put them in a wok one by one, fry them until they are crisp outside and tender inside, and then take them out and drain them.

3. Leave the bottom oil in the pot, add shredded ginger and scallion, stir-fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pot and sprinkle with coriander. [2]

Practice 2: improve pot-wrapped meat

The method of making the first half of the improved "pot-wrapped meat" is basically the same as that of the traditional "pot-wrapped meat", except that the method of making Cantonese-style "sweet and sour juice" is used for reference, and some Cantonese-style spices are added to the juice, so that the finished dish is integrated from north to south and has a unique flavor.

Delicious braised pork pictures (18 photos)

Make ingredients

750g tomato sauce, 3 bottles of iced plum sauce, 3 bottles of OK juice, half a bottle of Libalin juice, 200g tomato sauce, 1 bottle of sugar, 1500g white vinegar, 2 bottles of carrots, 3 tomatoes, 2 fresh lemons, 1 carmine, and a little lemon yellow pigment.

production process

1. Wash carrots, tomatoes and fresh lemons and slice them.

2. Put the pot on fire, add 4500g of clear water, add carrots and tomato slices, boil over high fire, then cook over low fire until crisp and rotten, remove residues, add tomato sauce, sour plum soup, ok juice, fruit juice, tomato sauce, sugar and white vinegar, stir well, heat for a while, and leave the fire.

3. Mix the carmine and lemon yellow pigments with water and slowly add them into the pot until the color is golden yellow. Finally, put the fresh lemon slices into the pot and soak them until they taste delicious. Each dish can take about 75g of new fruit juice at any time.

Daozhisan authentic northeast braised pork

Make ingredients

Main components; Tenderloin 8 Liang, starch 5 Liang.

Accessories; Shredded onion, shredded ginger, shredded coriander, shredded carrot and minced garlic.

Seasoning; Sugar 1.6 Liang. 9 degree rice vinegar 1.6. Salt, soy sauce, sesame oil, cooking wine.

production process

1. Cut pork tenderloin into large pieces, about 2-3 mm thick, not too thin, too thin to fry;

2. Shred onion, ginger, coriander and carrot, and mix with white sugar, white vinegar, soy sauce and salt;

3. Water starch and a little egg white are mixed into a paste with suitable consistency, so that the meat slices can be easily and evenly wrapped with a layer of paste, but not too thick;

4. When the oil in the pot is 50% to 60% hot, put in the meat slices wrapped in batter, fry them over medium heat and take them out;

5. Turn to high heat, add the fried meat slices and fry until crisp and colored. I didn't fry too much. Generally, restaurants fry more than this, and I like the taste of a little Microsoft.

6. Leave a little base oil in the pot, add onion, ginger, coriander and shredded carrot and stir well;

7. Add the fried meat slices and stir fry evenly. Pour in the sauce and stir fry quickly.

Practice four sweet and sour pot wrapped meat

Because there are many nationalities in Northeast China, there are 48 nationalities in Heilongjiang Province alone, and there are many kinds of dishes. Northeast local dishes mainly pay attention to salty, fresh, sour and sweet.

Pot meat

Spicy. 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, no water is added, and aged vinegar is avoided. When thickening, you can taste it first, and the dishes you make are in line with your own taste.

Make ingredients

Ingredients: half a catty of pork tenderloin, refined salt, ginger, onion, rice vinegar, flour noodles.

Accessories: cooking wine, oil, coriander, monosodium glutamate, sugar.

production process

1. Change the pork tenderloin 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 of ginger and 20g of onion. Coriander can be cut or not, about10g. I like to eat coriander, and I usually put four whole coriander.

5. Heat the oil to 8 minutes, then mix the meat slices with the thick paste and mix well. The fried meat is crisp, then spread out one by one, fry until golden brown, take it out, knock off the starch crumbs, fry one by one, then put all the tenderloin into a well-oiled pot, fry 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.

Practice 5 Liaoning tomato pot-wrapped meat

Pot meat

Make ingredients

Pork tenderloin, tomato sauce, shredded ginger, shredded onion, garlic slices, salt, cooking wine, vinegar, sugar, dry and wet starch and peanut oil.

production process

1. Cut pork into pieces about 1 cm thick, pat them loose one by one with a knife, and marinate them with salt and cooking wine.

2. pat the starch dry one by one.

3. Heat the oil in the pot to 50% heat, put the meat slices in, fry them until they are light yellow, and take them out.

4. Heat a little oil in the pot, add onion, ginger and garlic into shreds, stir-fry, add tomato sauce and stir-fry until red, then add sugar, vinegar, salt and a little water to boil.

5. Add the sliced meat and stir-fry several times until the soup is even and sticky, and then take it out of the pot.

6. Sweet and sour crisp, unique flavor. If you have coriander, you'd better put some at the end of the juice.

One of six kinds of home-cooked dishes with meat.

Make ingredients

Pot meat

Tenderloin, starch, vinegar, sugar, a little soy sauce, garlic, onion ginger, red pepper, coriander.

production process

1, the tenderloin is cut into thick slices of about 1.5mm, and pickled with salt, chicken essence and cooking wine;

2, sugar: vinegar = 3: 2 mixed 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 omitted, I like dark dishes, so add a little;

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!

Fazhiqi home-cooked dish braised pork er

Make ingredients

Ingredients: pork tenderloin (320g), shredded onion (1 tbsp), shredded ginger (1 tbsp), chopped coriander (2 tbsp).

Marinade: salt (1/5 tbsp), cooking wine (1 tbsp), chicken powder (1/3 tbsp), corn flour (2 tbsp).

Brewing juice: Haitian Iron fortified Golden Label Soy Sauce King (2 tablespoons), white sugar (2 tablespoons), Haitian Golden Label Rice Vinegar (5 tablespoons), chicken powder (1/2 tablespoons), raw powder (1 tablespoon) and clear water (1/2 cups).

Stir-fried paste: fragrant stir-fried powder (5 tbsp), oil (1/2 tbsp) and water (1/2 cups).

Seasoning: oil (1 bowl)

production process

1. Wash pork, cut it into thin slices obliquely, add 1/5 tablespoons of salt, 1 tablespoon of cooking wine, 1/3 tablespoons of chicken powder and 2 tablespoons of raw powder, grab well and marinate for 30 minutes.

2. Take an empty bowl, add 2 tablespoons Haitian Iron-fortified Gold Label Soy Sauce King, 2 tablespoons white 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.

Kitchen god tips

1. After the pork slices are stained with raw flour, gently shake off the excess flour to avoid the thick clothes behind the fried pork and affect the taste of pot-wrapped 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; Don't put too much raw flour in the back, or the sauce will stick the meat slices together and it will be difficult to separate them.

Famous chefs give directions.

Pot meat

Pot meat is basically a slippery practice, 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 use the back of the knife to make it loose [3]. 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 meat pieces should be pasted 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 scalding, find a longer chopstick and see if you can poke it through. It's easy to puncture, which means the meat is cooked and ready to cook.

A detailed explanation of practice

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 in a moment.

Northeast guobaorou

Marijuana 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. Deep-fried meat, then find a pot to sit on the fire, put oil, heat it up, put garlic slices and shredded onion in the pot, pour the deep-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.