1 Pork is cut into large pieces with a thickness of about 2-3mm.
Shred onion, ginger, coriander and carrot, white sugar, white vinegar, soy sauce and salt to adjust juice.
3 water starch and a little egg white are mixed into batter, so that the sliced meat can be easily and evenly wrapped with a layer of paste, but it is not too thick.
4 when the oil in the pot is 50% to 60% hot, put in pieces of meat wrapped in batter, fry them in medium heat and take them out.
Turn the fire to a big fire, put in the fried meat slices, and fry them until they are crisp and colored. I haven't fried them too much. Generally, restaurants fry them even more than this, and I like the taste a little softer.
6 Leave a little base oil in the pot, add onion, ginger, coriander and shredded carrot and stir well.
7 Add the fried meat slices and stir-fry evenly, pour in the mixed juice, and stir-fry quickly over high fire. ?
500g pork tenderloin, salt, ginger, onion, rice vinegar, cooking wine, oil, coriander, monosodium glutamate and sugar.
1 Cut the pork tenderloin into slices 7 cm long, 5 cm wide and 0.2 cm thick. Don't cut the meat thick, or the fried meat will be hard and chewy.
2 Put the cut tenderloin into a larger bowl, mix well with salt and cooking wine, and mix with water starch to make a thick paste.
3 thicken the juice with sugar, vinegar, monosodium glutamate and starch.
4 Shred ginger and onion, with about 5g shredded ginger, 20g shredded onion and10g coriander.
5. Cook the oil until it is 8 minutes cooked, then mix the meat slices with the thick paste. Be sure to mix well until the fried meat is crispy, then spread them out one by one, fry them in the pot until they are golden yellow, take them out, knock off the water starch crumbs, and then put all the tenderloin into the oil-cooked pot, fry them until they are crisp and tender, then take them out and drain the oil. Leave a little oil in the pot.
6. Stir-fry shredded ginger and scallion in the pot, then put the fried tenderloin into the pot, pour the thickened juice into the pot, stir the pot and put it on the plate. If you can, it is best to spoon the meat and juice, and then sprinkle with coriander. ?
Pork tenderloin, salt, cooking wine, dried starch, ginger, garlic, tomato sauce, sugar and vinegar.
1 First cut pork tenderloin into pieces about 1 cm thick, pat them loose one by one with a knife, add salt and cooking wine and marinate them slightly.
2 pat the meat slices with dry starch one by one, then put them into 50% hot oil and fry them until they are light yellow.
3 Then, leave a little oil in the pot to heat up, pour in shredded onion, ginger and garlic slices, stir-fry until fragrant, add tomato sauce and stir-fry until red, and then add sugar, vinegar, salt and a little water.
After boiling, pour the fried meat slices into the pan and stir-fry until the soup is sticky. ?
Making tips
1. After the pork slices are stained with raw flour, the excess flour should be gently shaken off, so as not to fry the back clothes too thick and affect the taste of pot-wrapped meat.
2. Pork slices should be fried in a pan one by one, and separated from time to time, so as to avoid the meat slices sticking together and not being fried evenly and thoroughly.
3. When preparing the sauce, you should taste it and add seasoning until the sauce is sweet and sour.
4. Pork should be sliced into larger slices, so that it can be evenly wrapped with fried pulp, easily fried and thoroughly fried, and tastes more delicious.
5. The key to making pot-fried meat lies in frying pulp and sauce. The former is based on picking up a proper amount of fried pulp and not breaking it when it falls down; The latter should not be put more raw flour, otherwise the sauce will stick the meat slices together and it is difficult to separate them. ?
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