The practice process of pot-wrapped meat
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1. Cut the tenderloin into large pieces, about 7㎝ long, 5㎝ wide and 0.5㎝ thick, as shown in the figure: My thumb nail is about 1㎝. Take this as a reference, cut it once, and its half is 0.5㎝. My index finger is about 7㎝ long and my thumb is about 5㎝ wide. I compare it with my fingers, and then I know what I know when I cook.
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2. Slap it loose with the back of a knife, and it tastes good for flavor.
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3. Expand the sliced meat into a bowl and marinate with salt, cooking wine and pepper for 30 minutes.
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4. Shred onion and ginger and cut parsley. The authentic way should be to cut scallion and ginger into filaments. As long as the shallots are at home, simply cut them and borrow a taste!
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5. Mix tomato sauce, sugar, white vinegar, salt and chicken essence into a bowl of juice. Authentic should use tomato sauce, there are many tomato sauces at home, so use sauce.
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6. Mix the batter. I am used to mixing flour+starch+eggs. Water+flour+starch can also be used. Beat 2 eggs and gradually add flour, starch and batter. Share of flour and starch: 3: 1. Turn it to a sticky state. Stir the sliced meat evenly to ensure that the sliced meat can stick to the batter and avoid the paste coming off when frying.
7. Add about 500 grams of oil to the pot. When the oil temperature is about 40% to 50% hot, you can try it with chopsticks. When it just bubbles, it is 40% hot, and if the bubbles disappear, it is 50% hot. Drop the meat slices one by one to avoid sticking. Fry until the meat slices turn pale yellow. Until all the meat slices are fried. The initial explosion is over.
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8. When the oil in the pot is reheated to 70% heat, 70% heat is the condition when the oil smokes one after another. Add the fried meat slices and fry them until they are crisp and dark. Take them out.
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9. Two fried pieces of meat.
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10. Add a little oil to the pot, add shredded onion and ginger, stir-fry until fragrant, add a bowl of juice and stir-fry red oil, add a little water, and stir-fry until it is slightly sticky.
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1 1. Add the sliced meat and stir well, so that each sliced meat is evenly stained with the sauce.
12. products. Sprinkle with coriander.