Northeastern Pot Bun Pork

Main Ingredientsmain

Half pork loin? 2 slices of ginger? 1 clove of garlic? 10 grams of green onion? 1 egg? 120 grams of cornstarch? Sugar 1 tbsp for 2 persons

Supplementsothers

Salt ? tbsp? a little chicken essence? vinegar1 tbsp? Vegetable oil moderate amount of water moderate amount? A little orange juice concentrate

When it comes to delicious northeastern food, we can't leave out a "hard dish" that many people must order in restaurants - pot roast. Hard vegetables is our Northeastern people on the gluttony, affordable, can hold the stage of the large piece of meat dishes called, whether it is a family dinner or dinner, there must be a few C position of the "scene of the dish" to do, the pot of meat belongs to this kind of.

The original name of the pot of meat "pot popping meat", made of the most tender tenderloin on the body of the pig, into the dish outside the crispy tender, golden color, sweet and sour delicious, both young and old. One bite, the first thing you feel is the sweet and sour taste of the tongue, followed by the teeth touching the crispy surface of the "click" sound, and finally the tender tender tenderloin, each bite to chew a mixture of crispy, crunchy, tender, sour, sweet, and a little bit of ginger burnt sweetness and the flavor of orange juice, very appetizing.

It was first popularized from Harbin, and has since grown to be served in different ways across the country, and here we'll introduce you to the more traditional way of serving it in our Northeast.

North-eastern pot meat practice

Steps step

1

Prepare a variety of materials. I didn't have any large onions at home, so I used small onions.

Step-by-step

2

Tear off the tendons on the surface of the pork tenderloin, and slice it into 3mm-thick slices with the top knife. Shred the green onion and ginger, and slice the garlic and set aside.

Step by step

3

Pour the cornstarch, a little water, salt, chicken broth, egg, and pork loin into a large bowl, and mix well with your hands to coat the surface of the meat with a thin layer of paste, and marinate for a while before deep-frying. This way, the meat will not easily lose moisture and will be more tender and flavorful.

Step

4

Pour some vegetable oil into an iron skillet and heat it to 50 percent, then flatten the meat and fry it in the skillet.

Step

5

First, fry the meat slices in 50-percent hot oil until golden brown, then drain off the excess oil.

Step

6

Heat the oil in a wok until it reaches 70%, then add the slices of meat to the wok and deep-fry.

Step

7

Fry the meat on the surface to harden, and on the inside, remove from the pan and set aside. It is very important to deep fry the meat once again, so that when you return it to the pan to hook the sweet and sour sauce, the surface will be crispy and not easy to soften, and the texture will be better.

Step by step

8

Weigh out the appropriate amount of sugar for the sweet and sour sauce. The ratio of sugar to vinegar is usually 1:1, and the sugar can be slightly more than the vinegar, because the slightly sour orange juice will be used later to enhance the color and flavor.

Step

9

Mix the sugar, vinegar, a little orange juice concentrate and a little water.

Step by step

10

Pour it into a pot and heat it over low heat until the sugar is completely melted and the soup is thick and bubbly, then add the sliced garlic, green onion and ginger and stir-fry well.

Step by step

11

Pour in the fried meat, quickly turn well, so that the sauce evenly wrapped in the meat, served can be. I used the method of mixing sweet and sour sauce, there are some practices that will use ketchup to mix sweet and sour sauce, or thicken the sauce once more at the end, it depends on different personal tastes. As a Northeasterner, I prefer the flavor of our traditional method.

The finished picture of Northeastern pot-boiled pork