Speaking of braised pork, I think everyone knows that it is an out-and-out snack in Northeast China. Moreover, this northeast dish is not only crisp and tender outside, but also moderately sweet and sour and quite appetizing. It can really compete with sweet and sour pork, a classic Cantonese dish. So today I will introduce you to a specific method of braised pork in Northeast China.

First of all, the production materials will introduce some ingredients and condiments needed to make braised pork, such as tenderloin, eggs, raw flour, salt, pepper, cooking wine, chicken essence, tomato sauce, white vinegar, sugar and so on.

Production steps First, we cut the tenderloin into pieces with uniform thickness, then add a proper amount of salt, pepper, chicken essence, eggs and raw flour and stir well, and then pour in a little vegetable oil to better wrap the ingredients.

Heat the pot, pour enough cooking oil into the hot pot, and when the oil temperature reaches 50% to 60%, put the tenderloin slices into the oil pan one by one for miscellaneous frying. In the frying process, we can gently flip the chopstick up and down to prevent the meat slices from sticking to each other in the frying process until the crispy rice slices are fried on both sides, then take them out, then heat the pot again until the oil temperature continues to rise, and then put them into the crispy rice to fry again.

Leave a little base oil in the pot, then add a proper amount of tomato sauce, white sweet and sour sauce, a little salt chicken essence, add a little water to melt, then thicken a little water starch, and finally add the pot meat, stir quickly, and evenly coat with sweet and sour sauce.

Northeast pot meat sells well in the future, and tastes crisp outside and tender inside. It is indeed a rare and quite popular Northeast dish, and it tastes moderately sweet and sour, which can better stimulate the appetite, so friends who like this Northeast pot meat can collect it and show off at home when they are free.