Pot Bun Pork is a northeastern flavor dish, Manchu cuisine. It is the pork loin slices marinated in flavor, coated with fried batter in the pot to fry until golden brown, and then frying thickening into the pot. The dish is golden in color and sweet and sour in taste. Since she was a child, my daughter has been attracted to sweet and sour dishes!
How to make pot roast
Step
1
Slice the tenderloin into 5-cm-wide, 0.2-cm-thick slices
Step
2
Put it in a bowl and marinate it with a little bit of wine, salt and white pepper for 15 minutes
Step
3
Please note that the meat will not be cooked in the pot.
Put the potato starch in a bowl, add some water and mix well, then let it stand for 30 minutes
step
4
After 30 minutes, when the potato starch settles, pour off the water on the surface
step
5
Prepare the shredded carrots, green onions and ginger
step
Steps Step
6
Pour the wet cornstarch into the meat slices and scrub well
Step
7
Prepare the sweet and sour sauce: 1:1 sugar and rice vinegar, a little bit of soy sauce and cooking wine mixed well
Step
8
Start the frying pan, and wait for the oil to get to 60% hot. Add the meat one by one
step
9
Fry the meat until golden brown and remove from the frying pan, in batches
step
10
Heat the frying pan to 80% of the oil, then deep fry the meat again until crispy
step
11
Step
Remove the meat to the frying pan and drain the oil. >Drain the oil
step
12
Steam the ginger in a separate frying pan, then add the carrots and spring onions and stir-fry
step
13
Pour in the sweet and sour sauce
step
14
I added some fresh lemon juice and cooked until thickened. I also added some fresh lemon juice and cooked it until it thickened
Step
15
Pour the fried meat into the pan and stir fry it quickly, you can sprinkle some cilantro leaves on it, my daughter doesn't eat cilantro
Step
16
Put out of the pan and serve
Finish picture of the meat in pots and pans
Tips on how to cook meat in pots and pans
The meat in pots and pans
Tips
Tips
Put in Pots and pans Tips
Tips
Don't slice the meat too thin or the pork will be too tough after frying, and the best starch to use is potato starch because of its viscosity. The sauce is recommended to be pre-mixed in a bowl, so that directly into all the brain, saving time and effort. This will save time and effort, and will not cause the meat to get old during the operation. It is recommended to eat the meat as soon as possible after the pot is ready, so that you can eat the crispy texture