The pot meat is fried with potato starch, but the meat fried with corn starch will not become brittle, and the fried meat with potato starch will be crispy outside and tender inside.

Braised pork is a northeast dish, but Heilongjiang, Shenyang and Inner Mongolia have different practices and tastes. Generally speaking, braised pork is mainly divided into sweet and sour Longjiang pie, tomato sauce-flavored Liaoning pie and soy sauce-flavored Inner Mongolia pie. Outside the northeast, the braised pork eaten in northeast restaurants is mainly Longjiang flavor, which is also called "old-fashioned braised pork" by some people.

The practice of old-fashioned pot-wrapped meat is also the practice of Harbin. This dish is usually made by pickling pork tenderloin slices, wrapping them in deep-fried pulp, frying them in a pot until golden brown, and then cooking them in a pot.

If you want to make a pot-wrapped meat, the most important points are: hanging paste, re-frying, and adjusting juice. Cooking braised pork at home will teach you tips. Many people use starch and vinegar in the wrong way, so I'll teach you the right way. The cooked braised pork is fresh and tender, sweet and sour. This is the authentic northeast flavor. Let's see how this dish is cooked:

Pot meat

Materials:

Half a catty of pork tenderloin, half a carrot, 2 parsley, proper amount of oil and salt, onion 1 segment, 2 slices of ginger and 2 cloves of garlic.

1 teaspoon white pepper, half a tablespoon cooking wine,100g white sugar,100ml rice vinegar, 200mg potato starch,

Steps:

Prepare the required materials. Pork tenderloin should be tender. Starch is corn starch or potato starch. The pot meat should be crispy with potato starch. Because corn flour is sticky, the meat fried with corn starch will not become brittle, but fried with potato starch will be crispy outside and tender inside.

Remove the fascia from the tenderloin, cut it into large pieces, and pat the meat with the back of a knife, which will be softer and easier to taste.

Starch should be soaked in advance. Put the dry starch into a bowl, add water, stir well and leave it for about half an hour. This is to prevent starch from forming granules without water. When such particles are fried into meat slices, starch particles will burst at high oil temperature, which is easy to leak oil and burn. Add a little salt to the sliced meat, add white pepper and cooking wine, grab well and marinate for taste. This can be done.

Prepare ingredients, peel and wash carrots, then shred carrots, cut parsley into inches, shred onion and ginger, slice garlic, and use what vinegar for vinegar in sweet and sour juice? Just use 9 degrees rice vinegar. White vinegar is sour, but not as mellow as rice vinegar. Some people use old vinegar, I don't know which teacher taught them. Those who have eaten braised pork for so many years and haven't tasted vinegar, put sugar in a bowl and pour it into rice vinegar to make it flush with sugar. Stir it to melt the sugar, so that the sweet and sour juice is ready.

After the starch is precipitated, pour out the water on the surface, grab the soaked starch into a meat dish and grab it evenly, so that each piece of meat is evenly coated with a layer of paste, then pour in 1 spoon of oil and grab it evenly.

Add oil to the pot and heat it. If there is not much oil, fry the meat slices in two batches and put them in the pot at 60% oil temperature. Spread out the meat slices, put them into the pot one by one, fry them until some small bubbles on the skin surface swell up and take them out.

When the oil temperature rises to 70% to 80%, put the meat slices in the pot and fry for half a minute. Fry the sliced meat until golden, crisp outside and tender inside. Take out the meat slices and drain the oil for later use.

Pour the oil out of the pan, leaving a little base oil, add shredded onion, shredded ginger and shredded garlic and stir-fry until fragrant, then add carrots and stir-fry evenly.

Add the fried meat slices and pour in the sweet and sour sauce round and round. At this time, it will be sour and choking. Stir-fry twice, remove from the fire, add coriander, stir well, and serve. The juice of pot-wrapped meat does not need starch, but is cooked, so that the sour gas evaporated by vinegar can penetrate into the meat slices, and the meat slices made are fresh and tender.

Small sticker:

If you want to make an old-fashioned pot-stewed meat, the most important points are: hanging paste, re-frying, and adjusting juice. As long as these steps are done correctly, you can also cook pot-wrapped meat at home.

Hanging paste: use potato starch, soak dry starch in water in advance, and then grab the paste.

Re-frying: the meat slices should be fried twice, the first time to set, and the second time to golden brown and tender outside.

Juice mixing: The vinegar used for juice mixing should be rice vinegar, not aged vinegar.