One, pot meat

On the origin of the pot meat, one theory is: "pot meat" is now a very common dish, both the salt of the northern cuisine, but also a bit of Western-style sweet and sour. Speaking of which, the flavor of this dish is also related to the "international relations". Harbin built port at the beginning of the late Qing dynasty, Binjiang Road to entertain the Western consulate, in order to suit Western dietary habits, in the dishes on the many brains, slippery meat section is salty mouth, Westerners like sweet and sour mouth, in order to please the big nose foreigners, the Road under the instructions to the chefs to change the taste. Zheng Xingwen meditation, the original fresh and salty flavors of the "burnt meat", changed to sweet and sour flavored dishes. The dish was so popular with western guests that they ordered it every time they came to eat. Zheng Xingwen according to the cooking program, to the dish named "pot popping meat", Westerners ordering always pronounced inaccurate, over time, the derivation of today's "pot meat".

Pot meat can be said to be no one knows no one knows, especially the Northeast, almost everyone will do, and everyone loves to eat, my family especially like to eat pot meat, especially my boy, every weekend asked him to eat what open mouth is pot meat or Gongbao chicken, never get tired of eating.

While there have been a lot of people online to do this dish, but everyone does more or less in the practice, color or taste will be a little different, not long ago to go to a restaurant, called an old-fashioned pot roast, the color is yellow, the taste is just simple sweet mouth, although delicious, but I still prefer sweet and sour mouth tomato juice of the meat in the pot, which, today, and did once again, like the taste of friends! If you like this flavor, you can make it again today.

Main ingredient: 150g to 200g of pork loin

Accessories: one green onion, two slices of ginger, cornstarch, water

Seasoning: one bag of tomato paste (not tomato sauce), 2 tablespoons of sugar, one tablespoon of white vinegar, a pinch of salt, and a few white sesame seeds

Methods:

1.

2. Coat the slices evenly with cornstarch.

3. Add the starch with the right amount of water to make a thick paste, and coat the slices of meat with the flour again with the batter.

4. Turn on the heat and add more oil to the pan until it reaches 70%, then deep fry the tenderloin in the batter until the exterior is set, then drain the oil and set aside.

5. Change the heat to slightly higher, and when the oil temperature boils again, add the slices of meat that were previously deep-fried and shaped to re-fry them, so that they can be deep-fried to remove the excess oil.

6. To make the sauce, mix all the ingredients except the white sesame seeds.

7. Pour off the excess oil, add the sauce to the bottom of the wok and stir constantly with a frying spoon until the sauce thickens.

8. Pour the sliced loin into the sauce, turning a few times to coat evenly.

9. Serve on a plate and garnish with white sesame seeds.

Tips:

1. It's easier to cut the tenderloin when it's half-thawed, but if it's too soft, put it in the refrigerator for a few minutes.

2. Re-frying the meat once will not only make it crispier, but also force the excess oil out of the meat, so it won't taste greasy.

3. If you add an orange juice in the sauce will taste better.

4. Simmering tomato sauce when the meat should not be put too early or too late, too early to put the meat will be soft and not crisp. Too late to put wrapped in the sauce is not uniform affect the flavor, when simmering to hang on the spoon slowly dripping down on the meat can be put.

Two, pork stewed vermicelli

Information list:

1) pork: 500 grams

2) rock sugar: 30 grams

3) vegetable oil: 15 grams

4) soy sauce soy sauce: 40 grams

5) wine: 10 grams

6) green onion: 15 grams

7) Ginger: 10 grams

8) star anise: 2 pieces

9) allspice: 1 piece

10) cinnamon: a small piece, 1 cm square

11) salt: 4 grams

12) dried red chili peppers: 3 sprigs

12) sweet potato vermicelli: 80 grams

The preparation steps for the sweet potato stewed vermicelli are as follows:

The first step is the treatment of pork, stew meat often encountered a problem is that the lean meat part of the more firewood, more hard, the reason is that the loss of water is too much. So here we go ahead and soak the meat in water for two hours, so that it absorbs some more water. Later, we will use another "water retention" method, here first to sell a secret.

After soaking for two hours, take out the pork and cut it into 3-4 centimeter pieces. Take a saucepan, add 1.5 liters of water and bring it to a boil over high heat, then put the chopped pancetta in and gently stir it with a spatula a few times to heat it evenly. When the meat turns grayish-white on all surfaces, remove it and drain it. Blanching is one of the several types of pre-processing methods used to prepare braised pork dishes, as well as stir-frying, pan-frying, or deep-frying the meat directly in a frying pan. Comparatively speaking, the blanching method can better retain the water, but it is difficult to remove the fat in the fat meat, stir-frying, pan-frying, deep-frying and other high-temperature processing methods, can be very good to remove the fat in the fat meat, but the water in the lean meat will also be lost. Students probably want to know, there is no way to remove the fat in the fat, but also to maintain the moisture in the lean meat, Yang Yang here can only say no (maybe Yang Yang is wrong, if anyone knows such a magical way, please tell). So stewed meat must be based on the characteristics of the ingredients themselves to choose the appropriate pre-treatment, if the layers of meat more layers of fat layer is relatively thin, you can choose to blanch, if the fat layer is thicker, it is best to choose a high temperature treatment, otherwise the mouth is too greasy.

The second step is to stew the meat. First let's make the sugar color, preheat the stewing pot slightly, then add 15 grams of vegetable oil and 30 grams of rock sugar. Heat over a medium heat, stirring constantly with a spatula while gently tapping the icing sugar so that it gradually disintegrates into smaller particles.

The sugar will melt at about 150 degrees Celsius, and at 160 degrees Celsius it will turn into coffee-colored caramel, or what we call sugar color, which has its own unique flavor and very attractive color.

When the sugar in the pot turns the color of black tea, put in the blanched pork pieces, because the sugar may splash out, so be extra careful with this step, and make sure to strain the water on the pork in advance. Stir gently with a spatula to coat each piece of meat with a golden brown color.

Add the sesame leaves, star anise, ginger, scallions, cinnamon, dried red chilies, cooking wine and dark soy sauce, and mix well.

Pour boiling water along the walls of the pot, just enough to roughly submerge the meat, add 4 grams of salt, and bring the pot to a boil over high heat, then immediately reduce the heat to low.

Cut a piece of baking paper to a diameter equal to the inside diameter of the pot, leave a small hole in the center, place the paper over the surface of the meat, then cover the pot with a lid and simmer on low heat for 1 1/2 hours. The baking paper is equivalent to adding another lid to the pot, which can reduce the rate of moisture loss of the pork. If you don't have baking paper on hand, you can use cabbage leaves instead, but you'll need to add less boiling water in front of it because the cabbage will precipitate quite a bit of water on its own.

The third step, while waiting, put the vermicelli into a large bowl, add cold water, soak for an hour, then fish out and strain the water, and add the vermicelli as soon as the heat of the stew arrives.

Gently stir, so that the noodles fully absorb the soup, while constantly tasting the noodles of the fire, until it becomes soft and hard suitable, smooth and elastic time, we have this brave and domineering pork stew noodles can be loaded on the plate to enjoy.

Three, chicken stewed mushrooms

Materials:

Tender chicken 500g

A variety of dried mushrooms 40g

Vermicelli 30g

Moderate amount of water

Scallion 10g

Ginger 10g

Hemato 5g

Dried jujubes 2

Water 2 tbsp

With the help of the Chinese medicine industry, the Chinese medicine industry has been able to develop the Chinese medicine industry. Chinese wolfberry 2 tbsp

Seasoning:

Sugar 1 tbsp

Angle star anise 1pc

Soy sauce 2 tbsp

Material wine 2 tbsp

White wine 1 tbsp

Chicken essence 1/2 tsp

Salt a little

Oil moderate amount

Method:

1. dried mushrooms and dried red dates soaked in warm water.

2. Wash the tender chicken and chop it into 3cm wide cubes, put it in water to blanch off the excess blood foam.

3. Fish out and wash with warm water and drain, standby.

4. Vermicelli softened in boiling water and fished out, standby.

5. Pour oil in a frying pan and add sugar until melted.

6. Stir constantly with a spatula until the sugar mixture turns from big bubbles to thick bubbles, then turn off the heat, add the chicken pieces and cover the pan with a lid.

7. Turn the heat back on after 20 seconds and stir-fry the chicken for color.

8. Then add chopped green onion, ginger, star anise, soy sauce, cooking wine and white wine in turn.

9. Add the seaweed.

10. Pour in warm water not over the chicken pieces. Turn the heat to medium-low and simmer for 30 minutes.

11. Then add soaked various dried mushrooms and red dates.

12. Finally, add vermicelli and wolfberries, and simmer for another 10 minutes, adding salt and chicken essence.

Tips:

1. How to cut chicken pieces quickly and neatly? When chopping a whole chicken with a kitchen knife, the blood foam and broken bones splashing around will dirty the kitchen. You can use scissors to cut off the chicken piece by piece, and the bones in the chicken breast are easy to cut through.

2. Role of dried mushrooms: Dried mushrooms are mostly made of wild mushrooms dried in the mountains, soaked and put in the soup of stewed meat, which can refresh the soup and taste fresh.

3. The secret of stewing meat is to add seaweed in it, the soup of stewed meat is also more delicious, and a few spoons of it are super fragrant when mixed in the rice. Another secret is to add a piece of red curd to the stew, the flavor is good.

Four, sauce bone

Materials: bone, Haitian soybean sauce, onion and ginger, cumin, cinnamon, pepper, star anise, soy sauce, salt, sugar, moderate.

Making:

, stick bone when buying ask the shopkeeper to knock off. Soak in water for half a day. During this time you need to change the water and soak away the blood.

2, start a pot, add cool water, put the stick bone, water boiling blood foam floating off the fire. Fish out the bones and rinse. Water discarded.

3-4, another pot, pot hot oil, burst spices and onion ginger.

5: Add the bones and stir-fry until the meat on the bones is lightly browned.

6, add dark soy sauce, stir

7, re-add water, add three tablespoons of Haitian soybean sauce, sugar.

8, the pot open with a little salt. To taste the saltiness. Soy sauce, soy sauce are salty. Medium-low heat brining 1 hour until the meat rotten not off the bone is good.

9, you can add two white water egg brine.

Careful:

, the northeast of the sauce stick bone more put yellow sauce. My family did not put soybean paste. Feel the flavor is great.

2, fried sugar color after the sauce is more authentic, for my level, sugar color is not fried, Haitian soy sauce color is very good.

3, spices at home what to put what, but not more, I think more spices will cover the meat flavor.

4, cold water soak stick bone step is very important, remove blood foam. Then you need cold water for scalding, again to remove the blood foam. I add hot water for the final cooking.

5, brine soup mixed with noodles or brine eggs taste great.