2. Hanging paste: Hanging paste is the soul of this dish. You must choose potato starch instead of corn starch. Add water to potato starch, leave it for a while to fully soak the starch, and then evenly wrap it on the meat slices, so that the paste will be more uniform.
3. Deep-frying: When making pot-wrapped meat at home, I suggest frying it for three times, because the domestic stove can't reach the high temperature of the hotel kitchen utensils. Deep-fry the sliced meat for the first time, deep-fry the sliced meat for the second time, and deep-fry the sliced meat for the third time. Only in this way can it be accompanied by a crunchy sound and not stick to the teeth.
In order to facilitate everyone to master the specific practices, here is a detailed tutorial for everyone to ensure that Xiaobai can learn it at once.
Pot meat
Prepare ingredients:
200g pork tenderloin, potato starch 1 00g, ginger 1 small piece, scallion1segment, half red pepper, 5g cooking wine, 2g salt, tomato sauce10g white sugar, and white vinegar1segment.
Production method:
1. Pork tenderloin is cut into 3 mm thin slices and put into a plate. Add 2 g of salt and 5 g of cooking wine, fully mix and marinate evenly. 10 minute.
A piece of ginger, cut into filaments, diced scallion, cut into filaments, seeded red pepper cut into filaments.
2. Put the prepared potato starch into the bowl, slowly pour in the clear water, make it paste, and leave it for a while to fully soak the starch.
3. Pour vegetable oil into the pot and heat it to 60%. Wrap the marinated meat slices with starch paste, put them into the pot one by one, keep frying for 2 minutes on medium heat, and take out the oil control after the fried surface is golden and cooked. (In this process, it is best to turn off the fire and fire after all the meat pieces are cooked, so as to prevent inconsistency and mutual adhesion between raw and cooked meat. )
4. Turn the fire to heat the oil to 70%, then pour in the sliced meat and fry it for 30 seconds.
5. Leave the bottom oil in the pot, add tomato sauce and white sugar, stir-fry quickly until the white sugar melts, then add white vinegar and burn the soup to the cannon.
6. After the sweet and sour sauce is adjusted, pour in the fried meat slices and stir fry quickly, so that the sweet and sour sauce is evenly wrapped on the meat slices, then add some shredded ginger, shredded onion and shredded red pepper, stir well, and then take it out of the pot and put it on the plate.