Today, I'd like to share with you the home-cooked practice of a famous dish in Northeast China, "Pot-wrapped Meat". The original name of Pot-wrapped Meat is Pot-fried Meat, which is a northeast dish. According to legend, this dish has existed since the Qing Dynasty. In fact, in the past, in order to adapt to the tastes of foreign guests, the salty and delicious "burnt pork strips" were changed into a sweet and sour dish. Usually, the pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried until golden brown in the pan, fished out, and then stirred and thickened in the pan. Let's share the practice in detail for everyone, and friends who like it will learn it quickly.

Pot meat

1. First of all, let's prepare the ingredients, 500g tenderloin, cut it evenly into thin slices, put it in clear water, sprinkle a little salt, grab the blood from the sliced meat, wash it out, drain it and prepare for pickling.

2. Add 2g of salt, 5g of pepper 1 g and 5g of cooking wine to the pot to remove the fishy smell, grab and mix evenly and marinate for 10 minute, so that the meat slices can absorb the seasoning and taste.

3. Prepare a large pot, grab a handful of potato starch, add a proper amount of water, stir the starch to melt, and prepare a batter. Put the marinated meat slices into the batter so that the batter evenly wraps the meat slices for later use.

4. Then prepare auxiliary materials, cut ginger into filaments, peel off the hard core in two sections of scallion and white, then cut into filaments, and soak in clear water.

5. Prepare a small pot, add 2g of salt, 50g of sugar, 30g of white vinegar and 20g of aged vinegar, and stir well for later use.

6. After all the ingredients are ready, we start cooking, burn oil in the pan, and when the oil temperature rises to 50%, take out the pan, and put the sliced meat wrapped in pulp into the pan one by one. The potato starch is sticky, which can prevent adhesion. Turn on low heat and fry for about 2 minutes, and take out the sliced meat with a slightly Huang Shi surface to control the oil.

7. After the oil temperature is raised to 60% by fire, turn to low heat and pour in the meat slices, then fry for 30 seconds and pour out the oil control. After frying the meat slices, they are not easy to soften after being fried to the outside and tender.

8. Leave the bottom oil in the pot, pour in the onion and ginger, stir-fry the onion fragrance with low fire, put the fried meat slices into the pot, put the prepared bowl of ingredients, turn to high fire and quickly turn the pot to make the juice evenly wrapped on the surface of the meat slices, and then turn it over evenly.

Ok, this pot-wrapped meat with crispy outside and tender inside is ready. Friends who like it should learn it quickly.