When it comes to pot roast, this is almost a must-order dish when my family goes to a northeastern restaurant for dinner, and of course, it's also one of my girl's favorite dishes. Any restaurant that has this dish, regardless of whether it is good to eat, ordered again, visible pot meat is very tempting. Pot meat seems simple, but it is hanging paste, frying, sauce a few steps, in fact, not, to do a good job of color and flavor of the pot meat, is not so simple, it is said that each chef to do out of the pot meat are different flavors, the thickness of the batter, the fire, the juice flavor, can be the difference between the ...

The gravy mix is too thick and too thick to do! out of the pot roast looks not good, sticky, sticky, the texture is not crispy, of course, after many trials, to make the perfect finished product. As this dry crispy pot meat, this time, in the selection of materials to give up the use of lean meat, hanging paste selection of starch to give up flour, balsamic vinegar replaced by apple cider vinegar, the flavor and I used to do the pot meat but very different, sweet and sour taste crispy, dry and crisp, non-greasy, very tasty!

How to make crispy pot roast

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Step

1

Wash the pork, slice it thinly, and shred the ginger, scallions, and carrots

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2

Glue the meat with a layer of dry cornstarch

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3

This is the first time you have ever made pot roast.

Take another bowl, mix starch and water to make a starch paste, then coat the meat with a layer of starch paste

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4

Pour oil into a pot and bring to boil, then put the meat into the frying pan to deep fry

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5

Fry the meat until the meat becomes tough, then remove it from the frying pan, and leave it to cool down for a moment

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Please take a few minutes for the meat to cool down, then remove the meat from the pan. >Step Step

6

Refry the meat again and drain the oil

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7

Then mix the sauce: in a bowl, add apple cider vinegar, sugar, cooking wine, and salt, and set aside

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8

Inside the wok, add a little cooking oil. Pour in a little cooking oil, add ginger and green onion and stir fry

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9

Pour in the fried meat

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10

Pour in the sauce and stir fry quickly

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11

Sprinkle with shredded carrots, and then remove the pan. Throw the ingredients, you can plate

Crispy crispy pot meat finished picture

Crispy crispy pot meat cooking tips

Tips

Food Tips:

1. dipped in dry cornstarch and then coated with cornstarch paste deep-fried, do not have to worry about frying will be splashed with oil, because after the dry cornstarch sealing pieces of meat, there is no water seepage, so there will be no splash of oil. The reason is that the dry starch seals the meat, and no water can seep out, so it won't splatter.

2. The meat should be deep-fried twice to loosen the texture.

3. If you like cilantro, you can also add a small amount of cilantro and shredded ginger and green onion to the stir-fry.