Introduction: The following is a collection of recipes for Northeastern cherry meat that I have carefully compiled for you. I hope it will be helpful to everyone, and you are welcome to read it.

Northeastern Cherry Meat Recipe 1

Ingredients: a piece of pure lean meat, green onions, cooking wine, salt, sugar, tomato paste, edible oil, appropriate amount of starch water . One spoonful of cherry jam,

Production:

First, make the cherry jam. More like dehydrated candied cherries than jam.

1. 750 grams of cherries, use chopsticks to poke out the peach core. Place in container.

2. Pour in 300 grams of white sugar. Marinate overnight.

3. Take it out the next day. You can see the soup leaching out.

4. Pour the soup into a non-stick pan and cook over high heat. Skim off the foam during this period.

5. Simmer until there is no foam, squeeze the juice of a lemon and pour it in.

6. Continue to cook, and finally add water starch to thicken the sauce.

The steps are the same as making jam. Because there is no crushed fruit pulp, starch is needed to assist coagulation. It is also not necessary to add it.

Northeastern Cherry Meat Method 2

Preparation of Cherry Meat:

1. Cut the lean meat into cubes and marinate it with cooking wine, salt and green onions for one hour. . Add starch and a little water and mix well.

2. Heat the oil pan until dense bubbles appear when chopsticks are placed in it.

3. Add the meat cubes. fry.

4. Fry until the edges turn slightly yellow and take out. spare.

5. Prepare the fished-out meat cubes, tomato sauce and cherry granule jam.

6. Leave a little oil at the bottom of the pot and add the meat cubes. Small fire.

7. Add tomato paste.

8. Add cherry jam.

9. Add a little starch water to thicken it.

10. Just install it.

Experiences:

1. Sweet and sour dishes generally need to be battered, and my starch paste is a bit thick. Therefore, the whole body is not so translucent, and it is a bit sticky and not refreshing. Next time, try to make the starch water thinner.

2. I didn’t weigh the starch water, so I just grabbed it casually. But the starch in the cured meat must not be too wet. In this way, the meat will not be hung with batter.

3. The frying time should not be too long, otherwise the meat will burn.

4. The amount of cherry granule jam is small, and it is not visible when mixed into the meat, but it adds flavor. Well worth a try.

Northeastern Cherry Meat Recipe 3

Ingredients: 350g pork, 1g salt, 150g starch, 120g tomato paste salt, 3g dark soy sauce, a few drops, 2 tablespoons rice vinegar , 4 tablespoons of sugar

Method:

1. Prepare a piece of lean meat and cut it into thumb size.

2. Wash away the blood with clean water.

3. Drain the water and pour in dry starch.

4. Add 1 gram of salt, a small spoonful of cooking wine, and marinate for half an hour.

5. Mix all seasonings into a bowl of sauce and set aside.

6. Heat oil in a pan.

7. When the oil is 60% hot, add the meat pieces and fry them.

8. Fry until golden brown and the shell is slightly hard.

9. Fry everything and set aside.

10. Heat the oil pan again to high temperature.

11. After the oil is hot, pour in the meat and fry again.

12. Fry for about 20 seconds and take out.

13. Leave oil in the pot and add tomato sauce.

14. After frying until fragrant, pour in the sauce.

15. Boil until the soup is thick, pour in the fried meat pieces and hang the juice.

Cooking skills:

1. Don’t do what I did, cut the meat into thumb-sized pieces;

2. After frying again, excess oil can be forced out. So it must be high temperature;

3. Don’t put too much salt, salt in this dish is just an aftertaste, don’t be greedy for too much;