Northeast specialty: how to make pot-wrapped meat? Pot meat is no different from a dish that can represent the north. Crispy outside and tender inside, sweet and sour sauce on the crispy skin, as if a match made in heaven. Come with me to see the northeast specialty: pot-wrapped meat!

Northeast specialty: braised pork 1

List of ingredients

Pork tenderloin 400g

Potato starch 200g

Carrot 5g

2 grams of coriander stem

5 grams of ginger

5 grams of onion

Oil 400 ml

5 grams of salt

Sugar100g

50 ml rice vinegar

Cooking wine10ml

2 grams of white pepper

50 ml of clean water

Production steps

Step 1: Wash carrots and coriander stalks and cut them into filaments, and cut onions and ginger into filaments for later use.

Step 2: Wash the tenderloin and cut it into 3mm thick strips. Slap the meat with the back of the knife to make it loose and tender. Marinate the sliced meat with 2g salt, white pepper and cooking wine15min.

Step 3: Add clear water to corn starch to make it into concentrated water starch. After soaking for half an hour, clear water will float on the starch, pour off the clear water, pour the starch paste into the meat slices and catch them evenly, so that the meat slices are evenly covered with a layer of starch paste.

Step 4, put oil in the wok and heat it to 50% to 60%. Fry the sliced meat in a wok until it bubbles and floats, and then take it out. Heat the hot oil in the pot again until the oil smokes slightly, then fry the meat slices in the pot again for about 20 seconds until they are golden and crisp, and take them out.

Step 5: Heat in another pot, pour in sugar and rice vinegar, and cook until the sweet and sour juice is thick. Add shredded carrot, shredded onion, shredded ginger and shredded coriander, stir-fry a few times, then pour in sliced meat and stir-fry as quickly as possible to get juice.

Northeast specialty: braised pork 2

List of ingredients

Pork tenderloin 300g

4 tablespoons dry starch

5 grams of salt

Cooking wine 1 tablespoon

50 g sugar

Rice vinegar 250 ml

200 ml of soup

Oil 400 ml (actual consumption 50 ml)

5 grams of shredded onion

5 grams of shredded ginger

Water starch 1 tablespoon

Production steps

Step 1: Cut the pork tenderloin into large pieces with a length of 7cm, a width of 5cm and a thickness of 0.2cm. Don't cut the meat too thick, otherwise the fried meat will be hard and chewy.

Step 2, mix the dry starch, salt and cooking wine, add a proper amount of water to make a paste, and mix the meat slices into the paste and marinate them to taste.

Step 3, mix white sugar, vinegar, broth and water starch to make sauce.

Step 4, set fire to the wok, pour in oil and burn it to 60% to 70% heat. First, mix the meat slices with the thick paste, then spread them out one by one, put them in a wok one by one, fry them until they are crisp outside and tender inside, and take them out and drain the oil.

Step 5, after all the meat slices are fried, pour the fried meat slices into the pot and fry them again, then take out and drain the oil.

Step 6: Leave the bottom oil in the pan, add shredded ginger and scallion, stir-fry, cook the flavor juice, stir-fry the flavor, then pour in the fried meat slices, stir-fry evenly, and take out the pan.

skill

1. After being fried twice, the sliced meat has become crisp and tender, crispy and delicious, and with the sweet and sour juice, it tastes great.