Pot Bun Meat:
Pot Bun Meat is a dish derived from the Northeastern slipped meat section, but now it is sliced meat, wrapped in starch made from potatoes, and fried in oil, so it is also known as the "pot popping meat", crispy, sweet and sour, and inside the meat is tender.
Traditional "pot meat"
Raw materials: 300 grams of pork tenderloin, 5 grams of ginger, 20 grams of scallions, 10 grams of cilantro, salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, broth, water starch, salad oil, each appropriate amount.
Methods:
1. Pork tenderloin cut into 7 cm long, 5 cm wide, 0.2 cm thick, with fine salt, cooking wine, mixing code taste; water starch and a little salad oil into a thick paste; another soy sauce, sugar, vinegar, monosodium glutamate (MSG), fresh broth, starch, and so on into a sauce.
2. frying pan on the fire, put the salad oil to six or seven hot, the first code good taste of meat and thick paste mix, and then a piece of the piece of unfolding, one by one into the pot, deep-fried to the outside of the crispy tender inside, when the fish out of the oil.
3. pot to stay in the bottom of the oil, into the ginger, green onion shredded incense, into the fried meat, cooking juice, tossed evenly after the pot to plate, sprinkled with cilantro that is complete.
Features: golden color, crispy outside and tender inside, sweet and sour.
Pot Meat: Improved Pot Meat
The first half of the improved Pot Meat and the traditional Pot Meat are roughly the same, except that in the first half of the pot, the meat is mixed well with the sauce and the meat is mixed well. The first half of the improved "Pork in a Pot" is made in much the same way as the traditional "Pork in a Pot", except that in the preparation of the sauce, the method of "Sweet and Sour Sauce" of Cantonese cuisine is borrowed, and some Cantonese seasonings are added to the sauce, making the dish a fusion of North and South, with a distinctive flavor.
Raw materials: tomato sauce 750 grams of ice flower plum sauce 3 bottles of OK juice half a bottle of Li Pailin juice 200 grams of tomato sauce 1 bottle of sugar 1500 grams of white vinegar 2 bottles of carrots 3 tomatoes 2 fresh lemon 1 cochineal, lemon yellow pigment each a little.
Method:
1. Carrot, tomato, fresh lemon are washed and sliced.
2. pot on the fire, mixed with 4500 grams of water, put the carrots, tomatoes, slices, with a large fire after boiling, turn to a small fire to cook until the carrots, tomatoes, crispy, beat off the slag without, add tomato sauce, pickled plum sauce, OK juice, ? juice, tomato sauce, sugar, white vinegar, stir well and then heat for a few moments, remove from heat.
3. Carmine red, lemon yellow pigment with water, slowly added to the pot, until the color of golden red, and finally fresh lemon slices into the pot, soak until the taste, you can take at any time? You can use about 75 grams of the new type of zi juice per serving?
Features: 1. The new style of Zi Juice is added with carrot, tomato and fresh lemon, so that it adds the flavor of fresh vegetables and fruits, which sublimates the flavor of the dish.
2. Tomato sauce, pickled plum sauce, OK juice, juice, tomato salsa, etc. are added to the new style of sauce, which makes the taste of the dish more mellow.
Sliced boiled pork
Raw materials: tenderloin 300 grams of parsley 150 grams of lettuce leaves 150 grams of green garlic 100 grams (or garlic cloves or green onions), Pixian bean 50 grams of powdered chili pepper, pepper powder in moderation (according to personal taste) Salt Peppercorns (5-8 grains) dry chili pepper .
Note: (I thought: the best dishes more meat less)
Practice: 1, the celery lettuce leaves green garlic cut into small sections, tenderloin sliced, dried chili pepper cut into small pieces
2, the meat rubbed with starch, add a small amount of salt, cooking wine submerged in placed for 15 minutes or so
3, will be peanut oil poured into a pot of hot, put a small amount of salt, put the peppercorns and dry chili peppers, popping
3, peanut oil pour into a pot, add a small amount of salt, put peppercorns and dry chili peppers, popping
4, peppercorns and dry chili peppers. /p>
4, will be put into the pot of green vegetables stir-fry, broken can, (too long no chewy) into a larger pot
5, will be poured into the pot of a little oil, hot into the PI County Bean Stir-fry, add water to boil.
6, slide into the meat, be sure to break up the meat, do not become a ball, cooked and sheng out on the greens or from the side of the pot into the nest of bamboo shoots tip, celery, garlic cloves, sheng into a bowl (celery and other cushion bottom, meat cover surface),
7, in the meat on the pepper, paprika, in the pot, pour in the oil to boil (about 100 grams), pour on the pepper paprika
on the
can
2, pour oil in the pot, when the oil is hot, put the beans stir-fried, fried flavor. Then under the onion, ginger, garlic and peppers burst incense.
3, add water, after the water boils, add the cut cabbage, cook to the raw, fish out
4, a slice of meat slipped into the pot, when the water opens, roll two can be sheng out
5, in the sheng good meat on the surface of the chili pepper surface and pepper surface
6, the pot of hot oil, when the oil opens, poured into a bowl, poached meat on the good!