Pot-wrapped meat is a northeast flavor dish, Manchu cuisine. It is prepared by marinating pork tenderloin slices, wrapping them with deep-fried pulp, frying them in a pot until golden brown, and then frying them in a pot to thicken them. This dish is golden in color and tastes sweet and sour. My daughter has a soft spot for sweet and sour dishes since she was a child!

The practice of pot-wrapped meat

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1

Cut the tenderloin into pieces 5 cm wide and 0.2 cm thick.

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2

Add cooking wine, salt and white pepper to the bowl and marinate 15 minutes.

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three

Put potato starch in a bowl, add some water and mix well, then let it stand for 30 minutes.

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four

After 30 minutes, the potato starch precipitates and the water on the surface is poured out.

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five

Prepare shredded carrots, shredded onions and shredded ginger.

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six

Pour the wet starch into the meat slices and grab well.

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seven

Prepare sugar and rice vinegar in sweet and sour juice: 1: 1, add a little soy sauce and cooking wine and mix well.

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eight

Remove the oil pan, and when the oil temperature rises to 60%, put the meat slices in.

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nine

Fry until golden brown, take out and fry all in batches.

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10

After heating the oil pan to 80% heat, fry the meat slices again until the appearance is crisp.

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1 1

Take out and drain the oil.

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12

Saute shredded ginger in another oil pan, then add shredded carrot and onion and stir well.

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13

Pour in the prepared sweet and sour juice.

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14

I also added some fresh lemon juice and boiled it until it was thick.

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15

Pour in the fried meat slices and stir well quickly. You can sprinkle some coriander leaves. My daughter doesn't eat coriander.

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16

Take out the pot and put it on the plate.

Finished product drawing of pot meat

Cooking skills of pot-wrapped meat

skill

Don't cut the meat slices too thin, or the pork will be too hard after being fried. It is best to use potato starch because of its high viscosity. It is suggested that the sauce be mixed in the bowl in advance, so that it can be poured at one time, saving time and effort. Will not fry the meat slices during the operation. It is recommended to eat pot-wrapped meat as soon as possible after cooking, so as to have a crisp taste.