Pot meat is a widely known northeastern dish, in addition to focusing on "color, aroma, taste, shape" in addition to pay attention to a "sound" word, that is, into the mouth will be similar to the sound of popcorn, which is also the meat was fried to crispy mark. The dish was created by Harbin chef Zheng Xingwen, who was born more than a hundred years ago, when he changed the savory "crispy pork slices" into a sweet one to entertain customers, which was so popular that it has been passed down from generation to generation ever since.

Steps

Slice 250 grams of pork into slightly thicker slices. Mix cornstarch with salt, cold water and cooking oil to make a paste, add the sliced pork and scrub well. The oil in the pan is heated to 50 percent, pick up the slices of meat into the pan as many times as possible so that it stretches out, frying over low heat until light brown, fishing up to raise the temperature to eighty percent of the heat, into the slices of meat and quickly "break" a little bit to the outside of the burnt inside tender. 30 grams of bone, 25 grams of rice wine, 20 grams of sugar, 15 grams of vinegar, 3 grams of soy sauce into a sauce. Pan oil boil, pour into the juice, put ginger quickly stir fry, high heat until viscous, into the meat, the fragrant Lei section quickly stir fry a few times, out of the pan on the plate can be.

Characteristics

Sweet, sour, salty, tender and crispy meat.

The amount of sugar in the juice of the pot meat should not be too much

Taking 500 grams of meat as an example, 30 grams of big bone broth, 25 grams of rice wine, 20 grams of sugar, 15 grams of vinegar, and a small amount of old pumpkin to adjust the color, are to be added to the juice. The role of sugar is sweet and flavor, not too much, otherwise it will become "sulfur glass" or "sugar but" dishes; the role of the juice is to melt the sugar, stirring seasoning, so the amount is not too much, otherwise the concentration of simmering juice has not been able to reach the time and cost of fire.

Making pot roast juice

Simmering juice: pot add 1 bottle of orange juice, sugar 2Kg, 1Kg cold water, 620 grams of rice vinegar, 20 grams of salt, stir, simmer until the sugar melts, turn off the heat, until the juice is cold to 60 ℃ or less, pour 200 grams of starch for the thickening of the gravy, stir, and end of the fire simmering until viscous. If the temperature is too high when hooked into the gravy, it is easy to surface block, the material juice is not uniform and meticulous, and therefore the first to reduce the temperature after thickening, stirring to the raw flour gravy and juice mixed evenly and then boiled to make it blend, sticky.

Mixing batter: tapioca starch 700 grams, 200 grams of low gluten flour, 100 grams of water starch, 30 grams of hairy filial piety powder mixing reserved. Every 500 grams of compound powder can produce four dishes, the powder, water in accordance with the ratio of 1:1 mix evenly can be applied.