How do you make a good pot-poached pork loin?
Pot collapsed tenderloin is a Tianjin home cooking dish, which is also very delicious. It is not difficult to make because it needs to be fried on both sides, which requires a high level of skill in turning the spoon. Because the dish needs to be fried on both sides, it requires a high level of skill in turning the spoon.
There are several ways to make pot roast.
The first one is to cut thin slices of tenderloin or shredded tenderloin and marinate it first, then slide it into the pot and mix it with egg and starch to make a round cake, and finally simmer it in high soup. Characterized by tenderness, aroma and mellow flavor.
The second is the tenderloin thinly sliced and marinated directly and egg starch mixed with the whole pan fried into a cake-like, and finally a single pot sauce (sweet and sour mouth) poured on the dish. Characterized by a crispy skin, soft and tender filling, sweet and sour, not greasy and not oil.
The third is more detailed, belonging to the more delicate home cooking. Need to first tenderloin sliced into 0.7 cm or so of large thin slices, marinated and then pressed starch coated with egg wash and then pressed starch, a single slice into the pan on both sides of the frying, similar to a thin version of the Shanghai Fried Pork Chop. Finally, pour the sauce. Characterized by the inner crispy, crisp shell, into the dish four square, can be arranged on the plate, beautiful and generous.
I'll go into detail about the first and last method of pot collapsed tenderloin, the second because the practice is similar, not to say more.
The first way to make a pot-poached pork loin actually follows the technique of the Lu cuisine pot-poached dish, which requires you to turn the spoon, but you can use two spatulas to turn it carefully at home.
Step 1: Process the tenderloin.
1: Slice the tenderloin into 0.3-centimeter slices, and pat them loose with the back of a knife or a meat loosening hammer.
2, add salt, cooking wine, pepper, oil, ginger, careful not to put soy sauce, marinate for half an hour.
Step 2: Make the batter.
1, according to the ratio of three parts of eggs, two parts of flour, one part of starch to make batter. It should be noted that if you are looking for beautiful color and good taste, you can reduce the amount of egg whites. For example, if you have four eggs, you only need two whole eggs, and use only the yolks for the remaining two.
2, all the ingredients mix well into a paste, add salt, pepper to adjust a bottom flavor, do not have lumps.
Step 3: Fry the sliced pot roast.
1, marinated meat first pounce a little dry starch scratching to be used.
2, the oil pan, boil to 5 into the heat. At this time, the meat slice piece of hanging batter into the pot of warm oil frying. Note that the oil temperature must not be high, otherwise the meat is not tender. Pour the tenderloin and the remaining batter into the pan, drizzle the sides of the pan with some cooking oil to prevent sticking, and shake the pan to fry. Fry for 90 seconds on one side, then flip the other side and continue frying.
4. Place the pancakes on a plate and set aside.
Step 4: Simmer the soup.
1, leave the bottom oil in the pot, stir fry the onion, ginger and garlic, add water or broth and bring to a boil.
2, add oyster sauce, soy sauce, pepper, salt, a little sugar to taste.
3, into the pot collapsed meat cake boil on high heat, simmer until the soup thick can be.
The third way to make pot roast pork loin is actually to incorporate innovations in the traditional way, which is more suitable for young people.
The first step is to handle the tenderloin slices.
1, the tenderloin cut square pieces, thickness of about 7 mm, with the back of the knife or loose meat hammer pat loose. If you are interested, you can also graze a flower knife.
2. Add salt, cooking wine, pepper, ginger and marinate for half an hour.
The second step is to deal with the sliced pork.
1, prepare a container, put the starch. Prepare another container, according to the ratio of one catty meat four eggs, beat the eggs and beat well.
2, marinated tenderloin slices first two sides pressed a layer of starch, and then dipped in the egg mixture, and then put into the starch on both sides pressed a layer of starch.
3, each piece of this way to carry out the operation, emissions should be stacked to prevent, not stacked pressure.
The third step, frying pot collapsed meat slices.
1, the pan put a wide range of oil, when the domestic reached fifty percent oil temperature, the tenderloin slices of meat and then dip once again in the egg, a piece of a piece of operation as such into the pan on both sides fried to golden brown.
2, all the pot collapsed meat slices fried, a piece of a piece of stacked together.
Step 4: Season the sauce.
1, leave the bottom oil in the pot, under the onion, ginger and garlic stir fry, put the tomato sauce, sugar, cooking oil, a little salt stir fry sweet flavor.
2, add the appropriate amount of water to boil, low heat stew burn 3 minutes.
3, mix in water starch, mix into glass gravy, can be served.