How to make a pot of meat, fried meat crispy tender, a plate on the table family grabbed all of it?

Last night I made wonton noodles, 2 pounds of front leg meat empty part of the lean pork, the rest of the dumpling filling just right. 350 grams of lean pork cut into a uniform thickness of a large area, made out of a small plate of shares of the pot of meat, the old man felt the taste of the taste is also quite authentic, so today, and friends **** to enjoy the pot of meat as the method of making.

Love to eat meat meat, you will be able to turn on the central air conditioning to see the recipe, to make a fascinating pot of meat. Speaking of which, nowadays raw pork is cheaper, if you do it yourself, a catty of lean pork plus the cost of sauce and cooking oil is 278 yuan. A pot roast out there can cost as much as $60 or $70 a plate, so it's much cheaper to learn how to make it right.

Pot meat food prepared in advance: 350 grams of lean pork carrots, a small amount of ginger, Dong Ru appropriate sweet potato flour a tablespoon of rice wine, salt, egg white (marinated meat) rice vinegar, sugar, salt, gravy powder (sauce) vegetable oil appropriate

The first step

first is to select a piece of lean pork, cut into a thin and thick uniform slices of meat, you need to have a certain thinness, eat to be fragrant. After cutting with a spoonful of rice wine, a little salt and an egg white. Here to use the hands to grasp well, not wooden chopsticks tossing, to make the meat slices tender, you must hand grasp, here also remember to get rid of the egg white in the continuous part of the egg threads.

Step 2

The next step is to baste the meat. Here can not use cornstarch, instead of this kind of lumpy sweet potato flour, a spoonful of sweet potato flour with appropriate cold water to melt, mix well without lumps, and then leave it, such as tapioca starch deposits. Then it is important to pour out the starch water from the exterior, save it and do not pour it. The rest of the viscous part of the meat slices used for basting, and poured out of the starch water just for making sauce thickening application.

Step 3

This step is either to scrub the meat with your hands or to get enough tapioca starch to encapsulate the meat. The egg white is added so that the meat does not look dry when it is basted, but if you don't put the egg white in, you can add a small amount of vegetable oil and then scrub it well.

The fourth step

poured into the pot of vegetable oil, the oil boiled to sixty percent of the heat in the case of the meat, because of the grasp of the meat enough to digest and absorb tapioca starch, so the case of deep-fried meat is not easy to loose, before using the oil is quite clean, there is no peculiar smell, can be completely burned again with vegetables.

Meat slices don't all put in at once, otherwise it will stick together, frying the case to maintain the fire, control the temperature, otherwise it is very easy to fry over. After all fried, turn away red, put all the meat into the re-fried, stir-fried with the camel's broom, more than ten seconds up and down on the flame and fish up.

Step 5

Pot meat sauce, the color can not be dark, with white vinegar or rice vinegar and do not use the old vinegar, a tablespoon of sugar, a gram of salt and 2 tablespoons of vinegar, and then poured into the starch water just poured out of the 5 tablespoons of starch water, tossing can be. Cut a small amount of shredded carrots, ginger and dongru, and then prepare a small amount of cilantro leaves reserved in advance.

Sixth step

The just fried pork slices of oil filtered and poured out, frying pan without adding a little oil, pour into the sauce prepared after the vegetables and fruits shredded, the whole process to maintain the red, stir fry quickly. 10 seconds after pouring into the fried pork slices, stir frying quickly so that the sauce is well-proportioned encapsulation of the meat slices, 30 seconds off the heat and put out on the plate.

The strange flavor of the pot meat can not be heavy, the sauce should not be more, in the meat on a thin hook on a layer can be, the meat within the caramelized tenderness, shallow acidic sweet taste back to the tongue, fragrant and not greasy. In accordance with the flowers of this kind of method, the kitchen white can also do a smooth, very delicious it.