First of all, the production materials will introduce some ingredients and condiments needed to make pot-stewed meat, such as tenderloin, eggs, raw flour, salt, pepper, cooking wine, chicken essence, tomato sauce, white vinegar and sugar, etc.
Production steps First, we cut the tenderloin into pieces with uniform thickness, then add a proper amount of salt, pepper, chicken essence, eggs and raw flour and stir them evenly, and then pour in a little vegetable oil to better wrap the ingredients.
Heat the pot, pour enough cooking oil into the hot pot, and when the oil temperature reaches 50% to 60%, then put the tenderloin slices into the oil pot one by one for miscellaneous frying. In the frying process, we can gently flip the upper and lower sides with chopsticks to prevent the meat slices from sticking to each other in the frying process until the crispy rice slices are fried on both sides, then take them out, and then heat the pot again until the oil temperature continues to rise, and put them into the crispy rice to be fried again.
Leave a little base oil in the pot, then add a proper amount of tomato sauce, white sugar vinegar, a little salt chicken essence, add a little water to cook it until it melts, then hook a little water starch to thicken it, and finally add the pot meat and stir it quickly, and evenly wrap it in sweet and sour sauce.
The finished product of Northeast Pot Meat sells well in the future, and it tastes crispy outside and tender inside. It is indeed a rare and quite popular Northeast dish, and it tastes moderate in sour and sweet, which can better stimulate appetite, so friends who like this Northeast Pot Meat can collect it and show their hands at home when they have time.