When it comes to my favorite Chinese food, I have to say that it is the special dish of the Northeast, pot-stewed meat! I think this dish can really be called Chinese cuisine.

At that time, when I first heard the name of this dish, I didn't agree with it. My friend solemnly introduced this pot-wrapped meat to me, and I thought to myself at that time, what a casual name, but it's just meat. Do you want to return the pot-wrapped meat?

But as soon as this dish was served, I felt that I might like it. The pot-stewed meat is golden yellow and covered with sweet and sour sauce, which is somewhat similar to our sweet and sour tenderloin, but it is more enjoyable and tastes better than the sweet and sour tenderloin. The sweet and sour pork tenderloin tastes good, but compared with pot-wrapped meat, the taste without pot-wrapped meat is more refreshing.

I fell in love with this delicious food after eating it once, but it's a pity that this dish can only be eaten in the northeast. But I can't stay in the northeast forever, but at the same time I can't live without this dish. What should I do? So when I got home, I frantically searched all kinds of Northeast restaurants and tasted them one by one, but I was disappointed to find that the pot-stewed meat made by all our local Northeast restaurants was very different from what I ate in the Northeast, which made me very collapsed.

how can I get addicted to such a Chinese food only when I go to the northeast occasionally? So I once again used my little universe, collected many ways to make pot-wrapped meat on the Internet, and then tried them tirelessly! This dish is actually not very difficult, but it is very difficult to say, because first of all, it needs a lot of skills when making the batter wrapped outside the meat slices, and it is also very particular about the materials used in the batter.

after many experiments, I have proved that only corn starch can make the batter of pot-wrapped meat, and the taste is the best! After the batter is prepared, there is still a problem of frying. At the beginning, I either fried it too tender or fried it too old, and it was hard and had no taste at all.

I wonder, why can't I fry that kind of crispy outside and tender inside? I couldn't figure out how to try, but I didn't succeed. Later, I really had no choice, so I asked a friend I knew in the northeast to help me consult the chef who cooked pot-stewed meat. What step did I not do well?

Later, my friend told me that the chef told him that the pot-wrapped meat could not be fried at one time, so it would definitely not have the effect of crispy outside and tender inside. If you want to achieve the effect of crispy outside and tender inside, you must fry it first, and then remove the meat slices from the oil pan and dry them. Then heat the oil temperature, put the meat slices into the oil pan, fry them at high temperature and take them out, so that the meat in the pot will be crisp outside and tender inside.

The last step, which is also the key step for the success of pot-stewed meat, is to prepare the sauce of pot-stewed meat. This must be mastered by our own experience. It is difficult to say clearly only by theoretical knowledge. It is very simple to look at the menu, which requires white vinegar and sugar, but the specific oil temperature and proportion must be mastered by ourselves in practice. Fortunately, I have mastered it, and I am very happy to be with this dish.