Chinese food culture has a lot of delicious dishes have its heritage and development, pot meat is one of them, it is a very famous northeastern dishes, originated in Shandong. Pot meat, formerly known as "pot popping meat", from the Harbin Daodai Fu Yin Du Xue win special chef, "Binjiang meal ancestor" --- Zheng Xingwen's hand. Stir-fried over a rapid fire, the iron pot was heated up, and the sauce was poured into the pot and soaked into the meat, so it was named "pot-exploded meat". Northeast and Russia neighboring, the Russians pronounced "pop" this sound for the package, over time, "pot pop meat" has become "pot meat".

Authentic pot roast how to do delicious, everyone say it?

Pork spine is rich in high-quality protein, fat, vitamins, etc. needed for human growth and development, and the meat is tender and easy to digest.

Pot meat is a northeastern flavor dishes, the main ingredients are ginger, carrot, green onion, cilantro, etc.; the pork through the spine sliced marinated into taste, wrapped in deep-fried batter frying pan to amber, and then mixing frying thickening into the pot. The color of the dish is amber, sweet and sour taste.

Pot meat from the texture, to have a "sense of crispness"; from the shape, pot meat is sliced; from the flavor, the sour taste of pot meat is to highlight the aroma, vaguely acidic, sweet with acid; from the cooking method, pot meat combined with and frying and cooking methods, the dish to maintain the crisp texture, the dish has no obvious juice;

Pot meat is a good choice for a meal, but it is not a good choice for a meal. obvious juice;

From the practice, the main thing is to master the method of hanging paste, frying, adjusting the juice, of which hanging paste is the most critical to not peel off the skin, to achieve the crispy to be considered qualified.

From the above characteristics it can be seen that the production of authentic pot roast is very careful.

a, before the production of pork spine meat processing first we prepare fresh pork through the spine of a piece of meat, to remove the meat above the sinews clean, will be cut into 5 cm long and wide, 0.3 cm thickness of the spine meat, do not cut too thin, or sizing, easy to break, cut, after the use of water more scratch wash two times, wash the meat inside the blood, squeeze out the water and put into the container to marinate a little bit, add the bottom flavor salt, a little wine to deodorize, put the bottom flavor salt, a little wine to deodorize, and then put into a container, add the bottom flavor salt, a little wine to deodorize. A little wine to fishy, all the juice into the meat inside, the meat becomes very sticky, grab a small handful of dry starch, continue to stir the standby, lock the water in the meat, so that the meat tastes more tender and smooth, marinate for 20 minutes. Then put the bowl of potato starch, add more than starch water, soak for 2 hours, then pour off the paste above the water, add a small amount of water in small increments, adjusted to be able to pull the flow of the batter, and then drizzle a little bit of vegetable oil and mix well, vegetable oil can make the fried meat more crispy, and then the marinated meat slices poured into the paste to grasp and mix evenly can be. (cut the meat to clean up the blood, be sure to squeeze out the water, otherwise easy to get rid of the batter after battering) Second, frying 1, the first initial frying: pot pour cooking oil, hot, oil temperature rose to 4-5% heat, the good paddle of the meat slices in turn into the pot, so as to prevent the meat slices sticking together, medium heat frying to develop a shape, fish out the oil. 2, the second invasion of deep-frying: the temperature of the oil rose to 6%, into the frying of oil control meat slices, then keep a small fire 2, the second invasion of frying: the oil temperature to 6 into the heat, into the fried oil control of the meat, and then keep a small fire about 2 minutes or so, when the meat is very crispy, was golden brown when fished out of the oil control. 3, the third fast frying: the temperature of the oil to 7 into the heat, quickly fry the pot for about 30 seconds, the color of the meat into the amber color and immediately out of the pot. Third, cooking juice cooking pot meat flavor is sweet and sour mouth, it's cooking juice method there are two kinds, one is to adjust the juice along the side of the pot cooking into the pot, large fire with pot gas to increase the juice of the flavor and consistency, is cooking juice rather than "lying juice"; the other is to stir fry the material juice to slightly sticky into the meat; are to let the meat evenly wrapped in the juice, but also to achieve its crispy texture. The ingredients for the sauce are rice vinegar, sugar, a pinch of salt and pepper, and monosodium glutamate (MSG). Put these ingredients in a bowl, add a little water and mix well (to emphasize its sweet and sour taste, the ratio of sugar to vinegar is 1:1). Add 1 or 2 drops of soy sauce to the sauce for good looks. (Never cook, now add sugar and vinegar and other seasonings stir fry.)

Summary: the above is the main process of making pot roast, according to this method to make out of the pot roast taste better. Here we share the detailed process of making it together.

Four, practical operation

Pot bun meat features: crispy outside and tender inside, sweet and sour taste, amber color, easy to do.

1, prepare the ingredients

main ingredients: pork through the ridge 300 grams; auxiliary: 8 grams of green onion, 3 grams of ginger, 10 grams of carrots, 5 grams of parsley, potato starch 120 grams; seasoning: 5 grams of salt, 50 grams of rice vinegar, 50 grams of sugar, soy sauce 3 drops, 3 grams of monosodium glutamate, 3 grams of pepper, 10 grams of cooking wine, cooking oil Moderate;

2, processing ingredients

(1), the through the spine clean, cut into 5 cm long and wide, 0.3 cm thickness, cut with water after a few more scratches, to remove the blood fishy, and then fished out of the excess water marinade. Put the right amount of salt, cooking wine, pepper to the sauce all beat into the meat, meat becomes very sticky, put a small handful of potato starch, continue to stir standby, lock the water in the meat, so that the meat eat more tender, marinate for 20 minutes.

(2), put the potato starch into a container, soak the starch with water to soak through and settle, pour off the water on top leaving the paste on the bottom. Add a little bit of water in small batches, mix into a flowing batter that can be drawn, put the right amount of cooking oil in the adjusted batter, mix well, and then put the marinated meat into the batter, stirring until each piece of meat is evenly hung on the batter can be.

3), green onions, ginger, carrots, cilantro clean, green onions shredded, carrots shredded, cilantro cut long sections, ginger shredded spare.

three, began to make 1, the pot poured into a wide range of oil, burned to 4-5 or so hot, wrapped in the paste of the meat, one by one into the pot frying, to prevent sticking, and so the meat floats stereotypes stirred after the fish out. Then raise the oil temperature to about 60%, turn the heat to medium-low and put in the first deep-fried slices of meat, the second deep-fried for 2 minutes. Finally the third frying, raise the oil temperature to 70%, add the meat slices fried for 30 seconds, the meat color amber quickly fish out the oil and spare. 2, rice vinegar, sugar, salt, chicken essence, soy sauce, pepper, a little water and the right amount of cornstarch into a bowl and mix well and set aside. 3, hot pot, cool oil, pour a little oil in the pot to heat up, put in the chopped green onion, ginger, carrot julienned popping. Pour the sauce into the pot and cook over high heat until boiling, slightly thickened and pour into the fried meat, quickly stir-fry so that the meat is evenly coated with the sauce, put the cilantro can be loaded on the plate to eat. Five, the pot of meat to answer questions

1, the production of pot of meat to choose what kind of meat?

Answer: the production of pot meat is more often choose the pork through the spine, because this meat is more tender, do out of the dishes taste more tender. The old generation of chefs in the production of this dish, will choose the bottom of the pork plate meat, that is, the upper part of the pork leg meat. This piece of meat in the tender will also have a certain toughness, do a good job of eating the dishes on the more crispy, chewy.

2, what kind of vinegar is used to make pot roast?

Answer rice vinegar, or a mixture of white vinegar and rice vinegar. In order not to affect the whole dish red color, we follow a principle, is to choose the lighter color of the vinegar, like aged vinegar and balsamic vinegar can not be used, the color is too dark. Then white vinegar can be used, right? However, many white vinegar on the market is blended with acetic acid, which will have an unpleasant odor, and rice vinegar can be added to dilute the acidity of white vinegar when used. So the best choice is rice vinegar.

3. What kind of powder should be used to make pot roast?

A: Potato starch is the best, you can also use corn starch. Potato starch, also known as potato starch, is used to coat the meat in the pot. Cornstarch is usually used at home, but it is best to use potato starch (potato starch) when making this dish. In some chef's attempts to hang the paste with two kinds of starch separately, the corn starch has a hard texture and is not ideal for hanging the sauce later. Potato starch, on the other hand, produces just the right texture and maintains a crispy exterior and tender interior after hanging the sauce, so it's best to use potato starch, which is also one of the secrets of making pork in pots and pans. The longer the potato starch soaks in, the better the result will be when the meat is fried.

4, pot roast is big sour and sweet, or small sour and sweet?

Answer: the traditional method of good pot meat, meat is big sour big sweet mouth, due to the dishes sweet and sour taste is too heavy, can not adapt to the public dining requirements, so the taste of the dishes into a small sour small sweet mouth. Specifically, before cooking, make a sweet and sour sauce by adding 15 grams of white vinegar, 25 grams of sugar, 10 grams each of fresh lemon juice and honey, and 3 grams of salt. Honey can alleviate the sweetness of sugar, and lemon juice can make the sour flavor more fresh and natural. Six, pot meat technology summary 1, make pot meat first choice of fresh pure lean meat through the spine, through the spine meat quality uniformity, and the shape of the rules, easy to cut into size and thickness of uniform slices, do pot meat with the meat can not have fat can not have tendons. The thickness of the meat should not be too thin, otherwise it is easy to fry dry, and not too thick, too thick inside is not easy to fry. 2, cut through the ridge meat must be used with water to wash a few more times, the meat inside the blood wash clean, frying out of the meat will be brighter, washed meat should be squeezed dry so that the later production will not be easy to lead to desiccation. 3, the paste must be modulated into the flow of the batter pulling the silk, so that the meat is evenly wrapped in the batter, frying the 4, frying, frying in three so that the meat can achieve its crispness requirements, pay attention to the fire and time, and finally frying out of the pot of meat color amber. 5, the last 2 ways to fry dishes, are the sugar and vinegar sauce, and then dishes made. One is cooking juice, the other is frying juice, are large fire juice so that the meat evenly wrapped juice, to achieve the meat is not soft taste crispy.

Final Summary

Pot meat is a common northeastern flavor dishes, the pork through the loin slices marinated in flavor, coated with fried batter in the pot fried to amber, then cooked with a good sweet and sour sauce, the color of the dish is amber, sweet and sour taste. Do not cook, now add sugar and vinegar and other seasonings stir fry. As long as you master these cooking methods, you can make a delicious pot roast.