Here are a bunch of practices --

Pot roast practices

Ingredients: pork loin (hip tip lean meat can also be) 300 grams, 5 grams of ginger, 20 grams of shredded green onion, 10 grams of coriander, salt, cooking wine, soy sauce, sugar, Vinegar, monosodium glutamate, fresh soup, water starch, salad oil, each appropriate amount.

Practice: pork cut into 7 cm long, 5 cm wide, 0.2 cm thick large, with fine salt, cooking wine mixing code taste; water starch and a little salad oil into a thick paste; another with a little soy sauce, sugar, vinegar, monosodium glutamate, fresh broth, water starch, etc. into a sauce; frying pan on the fire, into the salad oil burned to six or seven percent hot, the first will be a good taste of the meat and the thick paste mixing, and then a piece of the piece of unfolding, one by one, down! Into the pot, deep-fried to the outside of the crispy tender when removed from the oil; pot to stay in the bottom of the oil, into the ginger, green onion shredded fried incense, into the fried meat, cooking sauce, tossed evenly after the pot to plate, sprinkled with parsley that is complete.

Characteristics: golden color, crispy outside and tender inside, sweet and sour.

Northeastern dishes pot meat practice:

1, first cut into pieces of meat (not too thin, of course, not too thick) into the water starch to grasp

2, and then fry with a lot of oil (the oil must be more, otherwise the meat will be stuck together)

3, adjust the sauce. (soy sauce, vinegar, sugar, salt, monosodium glutamate (MSG), minced green onion, minced ginger, minced garlic, pepper) mix these things according to your favorite taste

4, put a little bit of oil in the pan, pour the adjusted sauce into the pan and fry, and then put the meat. Garnish with cilantro leaves when it comes out of the pan.

2 and 3 can be interchanged, such as like to eat tomato sauce, you can not add vinegar, made with tomato sauce. But I personally don't think it's as good as sweet and sour.

The origin and practice of the northeastern famous dish pot meat:

First of all, the allusion is from hearsay, the practice is their own blind speculation, a family of words, do not have to believe that, please forgive, but also please masters of the more valuable advice.

On the origin of the pot of meat, a statement is: Harbin port of the beginning of the late Qing dynasty, Binjiang Road House to entertain the Western consulate, in order to suit the Western diet, in the dishes on the many brains, slippery meat section is savory mouth, Westerners like more sweet and sour mouth, and then improved into today's pot of meat. Oh, many southerners say that the Northeast cuisine is not refined, rough, in fact, this is also the characteristics of the Northeast cuisine, just think, Northeast cuisine long in the stew, long in the natural green, if done so refined, not all stew into a pot of porridge well! Just like modern decoration, sometimes also deliberately to decorate the effect of uncarved. The flavor of the Northeast is still very unique, natural, rugged, simple, mellow, especially the stew, it is mellow and fragrant, want to think for thousands of years, the northern people can survive in this cold land, stew also have considerable credit.

Pot meat practice also has a traditional and improved points, Shenyang generation to add tomato sauce, I think the home of the tomato sauce should be cherry meat practice, not pot meat. Pot meat to eat the mouth may not should eat out much sour flavor, should be sweet mouth, but the aroma of vinegar should be felt in the sense of smell, in the entrance of the moment to feel, add the ketchup can have this feeling?

Raw materials: pork tenderloin (hip tip lean meat can also be) 300 grams of ginger 5 grams of green onion 20 grams of coriander 10 grams of refined salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, broth, water starch, salad oil, each appropriate amount.

Method:

1. Pork cut into 7 cm long, 5 cm wide, 0.2 cm thick large, with refined salt, cooking wine, mixing code taste; with water starch and a little salad oil into a thick paste; another little soy sauce, sugar, vinegar, monosodium glutamate, fresh broth, water starch, etc. into a sauce.

2. frying pan on the fire, put the salad oil to six or seven hot, the first code good taste of the meat and thick paste mix well, and then a piece of the piece of unfolding, one by one into the pot, deep-fried to the outside of the crispy tender inside, when the fish out of the oil.

3. pot to stay in the bottom of the oil, into the ginger, green onion, fried incense, down into the fried meat, cooking sauce, tossed evenly after the pot to plate, sprinkled with parsley that is.

Features: golden color, crispy outside and tender inside, sweet and sour.

Source: ThousandDragon.com

Northeastern famous dish - the practice of pot bao meat

This thing is basically a slippery practice, so it is very simple.

First of all, you need to prepare the meat, if you are more careful you can use the tenderloin, otherwise the general buttock tip or something will do. Can be slightly fat. Meat cut thickness and you eat out almost on the line. If you cut thick you can use the back of the knife to pat a little loose, thin, then this process will be saved.

Put salt and cooking wine to feed the meat. Use starch (preferably potato starch) to make a glue, must be adjusted to be able to hang on the meat.

Put the oil in the pot, burn it for a while, smoke, and then feed the meat in the bowl of starch, so that both sides of the meat is coated with starch, and then deep-fried in the pot. (Here need to point out that the paste must not hang too much, as long as both sides of the dip some on enough. If you have more, it will be a meat loaf!)

Remember, the slices of meat should be hung one by one, and then put into the pot, and then break it up as soon as it goes down, otherwise it will stick together.

This time the oil should not be too hot, turn off the fire, the purpose is to fry the meat.

How do you know if it's cooked? If you're not afraid of the heat, you can taste it. If you're not, find a longer chopstick and poke it to see if you can penetrate it. If you can penetrate it easily, it means the meat is cooked and ready to be cooked.

After the meat is removed, you can prepare the sauce.

There are two kinds of sauce, one is sweet and sour, the main ingredients are rice vinegar, sugar, a little salt and pepper and monosodium glutamate. Put these seasonings in a small bowl to get some water and mix well, taste the flavor almost on the line (highlighting the sweet and sour taste). For good measure, add 1 or 2 drops of soy sauce to the sauce. Remember, the water must be small! A savory taste, is to put soy sauce, salt and pepper and monosodium glutamate (pay attention to soy sauce is not too much ah)

Mixed the sauce, and then cut some slices of garlic and shredded green onions to spare.

Continue to heat the frying pan, and when the oil is 70% hot, pour in all the fried meat and return it to the pan. The purpose of this time is to color, so the fire can be bigger, the oil can be hotter. But pay attention to observe, so as not to meat paste.

Fried meat, looking for another pot sitting on the fire, put the oil, when it is hot, put in the garlic, green onion shredded choking pot, the fried meat into it, stir fry a few times, under the adjustment of the sauce.

If your sauce is adjusted just right, after cooking a little bit will soon be absorbed by the meat, there will not be too much rich. If you find that there's still a bunch of soup left, don't worry. Serve the meat first. Boil the rest of the sauce a bit, then put some water starch to thicken it and pour it over the meat. Since the meat is cooked, this process goes quickly!

It should be noted: sometimes I also use the water from the onion, ginger and garlic soaking to mix that sauce, that way the flavor will be a bit stronger, depending on your preference! Hehehe!