The production method is mainly to cut the meat into pieces first, then fry the meat in deep frying, and finally fry it with seasoning. In addition to the sweet and sour taste, the meat in the pot needs to have a smooth and slightly tough taste. When cutting the meat slices, it should not be cut too thick, which will make it difficult to bite off the meat and absorb it well when frying. It's not bread crumbs that wrap the meat slices, but batter. Most frying steps of China traditional dishes are wrapped in batter, but bread crumbs are rarely used. We can see the difference between the east and the west, and the fried line wrapped in batter is smoother and more beautiful.
The fried meat slices are not fully cooked, so they need to be fried again. First, we need to adjust the juice. This step is very critical. Whether the basic pot meat is delicious or not depends on this adjustment. The juice made by a good cook is very sticky. After all, it is necessary to hang juice on the sliced meat. If it's too thin, it won't hang. Finally, put the sliced meat into the pot for the final sauce hanging. This process does not require the chef to stir with a spatula. The sauce hung with a spatula is uneven, and chefs will throw away the meat slices and soup many times. Under this power, the soup and the sliced meat are perfectly integrated.
There are two ways to cook pork in pot: the new method is used in Liaoning, and the old method is mostly used in Jilin and Heilongjiang. There is no difference between the old and new methods mentioned here, only the difference between making soup. The new braised pork is made of tomato sauce, while the new braised pork is made of white vinegar and sugar. The new one has a weak sweet and sour taste, and the old one has a strong sweet and sour taste, which can make people drool basically by its own smell.
In order to better show the attractive appearance of pot-wrapped meat, chefs will decorate the appearance of old and new pot-wrapped meat respectively. Because the new style is made of tomatoes, it shows a strong red color, so lettuce will be used as the base with red color, while the old style is mainly fried golden yellow, so the chef will add shredded ginger, shredded radish and shredded onion to adjust the color.
The thinner cutting method leaves a delicate taste for the pot meat; High-temperature frying left a crisp taste for the pot meat; The combination of sugar and vinegar left a sweet and sour taste for braised pork. These three flavors are indispensable for braised pork. Every time I order braised pork, there is always an impulse to eat a piece. After all, its charm is irresistible.