Today we share with you a famous northeastern dish "pot meat" home cooking, pot meat, formerly known as the pot burst meat, is a northeastern dish, according to legend in the Qing Dynasty, there has been this dish. In fact, in the past, pot meat is to adapt to the tastes of foreign guests, the savory flavor of the "burnt meat strips" into a sweet and sour taste of the dish. Usually the pork loin is sliced and marinated to taste, coated with frying batter, deep-fried until golden brown and then thickened by stir-frying in a pot. The following is a detailed sharing of the practice, like friends hurry to learn it.

Pot Meat

1. First of all, we prepare the ingredients, tenderloin 500 grams, cut into uniform thin slices into the water, sprinkle a little salt, scratched out of the meat in the blood, washed and fished out of the water ready to marinate.

2. Add 2 grams of salt, 1 gram of pepper and 5 grams of cooking wine to the pot to remove the fishy smell, mix well and marinate for 10 minutes, so that the meat absorbs the seasoning into the flavor.

3. Prepare a larger pot, grab a handful of potato starch, add the right amount of water, the starch mixing melt, modulation into a batter, the marinated meat, into the batter, so that the batter evenly wrapped around the meat spare.

4. Then prepare the auxiliary ingredients, a piece of ginger cut into julienne strips, two sections of white onion peeled off the hard core also cut into julienne strips, add water to soak.

5. Prepare a small pot, add 2 grams of salt, 50 grams of sugar, 30 grams of white vinegar, 20 grams of vinegar, mix well and spare.

6. After all the ingredients are ready, we start cooking, the pot of boiling oil, oil temperature rose to 50 percent hot when the pot, the batter wrapped in the meat one by one into the pot, potato starch sticky larger, one by one into the can prevent sticking, open a small fire frying for about 2 minutes, the meat stereotypes surface browning when the fish out of the oil control.

7. Large fire to raise the oil temperature to 60% hot, turn the heat down to pour the meat, re-frying 30 seconds to pour out the oil, after the re-frying of the meat fried to the outside of the burnt tender wrapped in juice is not easy to soften.

8. pot to stay in the bottom of the oil, pour onions and ginger stir fry onion flavor, the fried meat into the pot, into the bowl of seasoning, turn on the heat and quickly upside down the pot so that the sauce is evenly wrapped in the surface of the meat, turn it evenly after the pot to plate.