Traditional Characteristics
Golden color, crispy outside and tender inside, sweet and sour.
Traditional
Raw materials:
300 grams of pork tenderloin, 5 grams of ginger, 20 grams of scallions, 10 grams of cilantro, salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, broth, water starch, salad oil, each in moderation.
Method:
1. Pork loin knife into 7 cm long, 5 cm wide, 0.2 cm thick blockbuster, with fine salt, cooking wine, mixing code taste; water starch and a little salad oil into a thick paste; another soy sauce, sugar, vinegar, monosodium glutamate, fresh broth, water starch, etc. into a sauce.
2. frying pan on the fire, put the salad oil to six or seven hot, the first code good taste of the meat and thick paste mix well, and then a piece of the piece of unfolding, one by one into the pot, deep-fried to the outside of the crispy tender inside, when the fish out of the oil.
3. pot to stay in the bottom of the oil, into the ginger, green onion shredded fried incense, into the fried meat, cooked into the sauce, tossed evenly after the pot to plate, sprinkled with cilantro that is complete.
Improved practice
Improved "pot meat" in the first half of the system and the traditional "pot meat" is largely the same, but in the sauce, drawing on the Cantonese "sweet and sour sauce" modulation method, "sweet and sour sauce" modulation method. The only thing is that when making the sauce, we borrowed the "Sweet and Sour Sauce" from Cantonese cuisine and added some Cantonese seasonings to the sauce, which makes the dish a fusion of North and South with a unique flavor.
Raw materials:
750 grams of tomato sauce, 3 bottles of iced plum sauce, half a bottle of OK juice, 200 grams of Li Pailin juice, 1 bottle of tomato sauce, 1 bottle of sugar, 1,500 grams of white vinegar, 2 bottles of carrots, 3 tomatoes, 2 fresh lemons, 1 lemon, carmine, lemon yellow coloring, a little each.
Method:
1. Carrots, tomatoes, fresh lemon are washed and sliced.
2. pot on the fire, mixed with 4500 grams of water, put the carrots, tomatoes, slices, with a large fire after boiling, turn to a small fire to cook until the carrots, tomatoes, crispy, beat the slag is not used, add tomato sauce, pickled plum sauce, OK juice, juice, tomato salsa, sugar, white vinegar, mix well and then heat for a few moments, remove from the fire.
3. Carmine red, lemon yellow pigment with water, slowly added to the pot, until the color of golden red, and finally fresh lemon slices into the pot, soak until the taste, you can take at any time to use each portion of the dish can be used in the new style of Zizhi juice about 75 grams.
Famous Chef's Tips
Pot roast is basically a slipshod approach, so it's pretty simple.
First of all, you need to prepare the meat, if you are more careful you can use the tenderloin, otherwise the general buttock tip or something will do. Can be slightly fat. Meat cut thickness and you eat outside almost on the line. If you cut thick you can use the back of the knife to pat a little loose, thin, then this process is saved.
Put salt, cooking wine to feed the meat a little. Use starch (preferably potato starch) to make glue, must be adjusted to be able to hang on the meat.
pot of oil, burn a little, smoke, and then feed the meat in the bowl of starch dip, so that both sides of the meat is coated with starch, and then fried in the pot. (Here need to point out that the paste must not hang too much, as long as both sides of the dip some on enough. More can become a meat sandwich!)
Remember, the meat should be one piece of hanging paste, down to the pot, go down to break up immediately, otherwise it will be stained together.
This time the oil can not be too hot, turn off some fire, the purpose is to fry the meat.
How to know if it is cooked? If you are not afraid of hot, you can taste. If you are not afraid of hot, find a longer chopsticks to poke, see if you can poke through, it is very easy to poke through that the meat is cooked, you can get out of the pot.
Fish out the meat, you can prepare the juice.
There are two kinds of juice, one is sweet and sour mouth, the main ingredients are rice vinegar, sugar, a little salt and pepper and monosodium glutamate. Put these seasonings in a small bowl to get some water and mix well, taste the flavor almost on the line (highlighting the sweet and sour mouth). For good measure, add 1 or 2 drops of soy sauce to the sauce. Remember, the water must be small! A kind of salty mouth, is to put soy sauce, salt and pepper and monosodium glutamate (pay attention to soy sauce do not put too much) .
Once you've made the sauce, chop up some garlic and green onions and set aside.
Continue to burn the frying pan, the oil is 70% hot, just fried meat slices into the whole back to a pan. The purpose of this time is to color, so the fire can be bigger, the oil can be hotter. But pay attention to observe, so as not to meat paste.
Fried meat, looking for another pot sitting on the fire, put the oil, when hot, put in the garlic, onion shredded choking pot, the fried meat poured in, stir fry a few times, under the sauce adjusted.
If you adjust the juice just right, after cooking a little bit will soon be absorbed by the meat, there will not be too much rich. If you find that there is still a bunch of soup, don't worry. Serve the meat first. Boil the rest of the sauce a bit, then put some water starch to thicken it and pour it over the meat. Since the meat is cooked, this process can be done quickly.