Some people say that cook the meat's way in his pot is wrong, the flour starch is not clear, and tomato sauce is used. What is authentic? Still dare to say that you are doing it in the northeast? Some people say that they are from the northeast, and they have been like this since childhood. I can't help laughing at it. It's so interesting.
In fact, there are indeed many people who have not come up with the correct method of making pot-wrapped meat. Want to make an authentic taste, use starch or flour? Only by using the right powder will it be sweet and sour, appetizing and crispy. If it is not used correctly, it will be easy to eat by mistake. If you want to find out the method, you might as well continue reading.
Needs: carrots, onion ginger, coriander, pork tenderloin, potato starch, sugar, white vinegar, salt, white pepper, cooking wine and oil.
1, tell everyone that starch must be used for meat sizing. It is a big mistake to use flour. It is an authentic traditional practice to choose potato starch for starch.
2. Prepare 200g potato starch, pour it into a pot, pour in water, stir until there are no particles, and let it stand for about 15 minutes. During this time, we first shred all carrots, onions and ginger, then cut parsley into small pieces, and then wash the pork tenderloin and cut it into large pieces of about 4 mm.
3, tenderloin should be simply marinated, which can not only go to the smell, but also taste. Just add cooking wine, white pepper, a little salt and marinate for 10 minutes. When the potato starch stood still, the meat was almost marinated. Resting potato starch has a layer of water at the top and a very hard texture at the bottom.
4. We pour the top water in, add a little oil, then put the tenderloin in, and grasp it evenly by hand. Because the starch below is hard, we should buckle it hard, so that the tenderloin can be fully starched, and every piece and every part will be wrapped.
5. Pour the oil in the pot, heat it, put the meat slices in the pot, pull them with chopsticks, and don't stick together. Fry until golden brown, then take out. When the oil temperature in the pot is heated to a little smoky, put the meat in, fry it for 10 second, and then take it out. The meat is very crisp at this time.
6. Pour the oil out of the pot and leave some. Add shredded onion, shredded ginger and shredded carrot, stir-fry slightly, and then pour in sweet and sour juice. How to make sweet and sour juice? Just stir 40 grams of white sugar and 40 grams of white vinegar. If you want to look better, you can also add a little soy sauce, pour the sweet and sour juice in, then pour the meat in, stir well, and you can go out.