Pot bun meat is a northeastern flavor dishes, Manchu cuisine. It is the pork loin slices marinated in flavor, coated with fried batter in the pot fried to golden brown and then stir-fried thickening into the pot. The dish is golden in color and sweet and sour in taste.

Materials: 300 grams of pork tenderloin, 1 small carrot, 1 small onion, 150 grams of potato starch, 1 small piece of ginger, 2 cloves of garlic, 3 cilantro.

Practice:

1, do the pot meat selection of fresh unfrozen pork tenderloin best, because this part of the meat is more tender, fishy flavor light, meat flavor enough, fried out of the effect is not soft and not hard and not sticky teeth. Some tenderloin will have a layer of white sinew on the surface, this will affect the taste, to use a knife blade to go.

2, you want to make a delicious, burnt and tender not stuffed with meat in the pot, it must be cut with a top knife, can not follow its grain to cut, and cut the thickness of the thin and thick to be uniform, generally maintain the thickness of 0.3-0.4 centimeters, if the cut is too thin, in the marinade or battered when a grasp on easy to crumble, and in the frying of a fried on the dry, so that out of the mouthfeel will also be bad.

3, the cut meat into a bowl, and then soak in water for 20 minutes, changing water 2-3 times.

4, soak the meat out of the water and water control, and then add a little salt to increase the bottom flavor, 10 grams of wine to fishy aroma, there are these 2 kinds of enough, other seasonings are not needed. Add a good hand with a full grasp, it is recommended to grasp a little more time, grab a little sticky best, so that you can give a solid foundation for hanging paste, grab a good marinade for about 10 minutes.

5, 300 grams of meat to the ratio to make a wet starch, add 150 grams of potato starch (flour) in a bowl, and then add 150 grams of water to make the flour creek. Do pot meat is preferred potato starch, with potato starch wrapped in the paste fried out to have a crispy texture, and with sweet potato starch fried out of the effect of the skin is more collapsed, soft, with corn starch wrapped up in the paste will be thicker, but also more viscous, but also not crispy, so only potato starch will have a crispy texture.

6, add a good water with chopsticks after a few more pokes, so that the water is more likely to penetrate the starch, accelerate the starch wetting speed. Then set aside for 10 minutes.

7, carrots as long as a small section, first sliced, then shredded, mainly to play the role of color.

8, a small section of green onion, broken from the center, the inside of the core do not take out to do other dishes can also be used, only to take the outside of the 2 layers of white, cut diagonally into silk.

9, garlic is relatively small can be cut into small slices.

10, cilantro is used to match the color and aroma with, we only need to cilantro stalks cut into small sections, the leaves to stay a few pieces to do garnish with.

11, make a most important sweet and sour sauce, add 4 spoons of sugar in the bowl, preferably with sugar, add 4 spoons of a little more rice vinegar.

12, drop 3 drops of old pump to enhance the color, so that the color is better.

13, finally add 3 grams of sesame oil to increase the flavor.

14, soak the potato starch bowl of water out of all, this time the starch to absorb enough water should be called wet starch, with a hand grip.

15, the tuned potato starch poured into the bowl of meat slices fully grasp evenly, in the grasp of the time do not use brute force to grasp, to use skillful force along the meat to grasp, so as not to meat slices rotten.

16, let the potato starch completely wrap the meat, and then add 1 tablespoon of cooking oil and mix well again, the purpose of adding oil is to allow the meat and meat can be better separated, but also can make the fried appearance more crispy and more fragrant. If you have canola oil, you can add canola oil, which can make the fried result more golden.

17, start a pot with a wide range of oil, high heat to heat the oil to about 60%, with chopsticks in the meat rolled around, so that the chopsticks coated with some starch, and then put into the frying pan, if you see large bubbles appeared then it is almost 60% oil temperature.

18, meat slices under the pot must be a piece of a piece of the next, do not under too much at a time, to not stick together, if more than a few more times to under.

19, meat slices in the pot after about 5 seconds will float, that the oil temperature can be changed to a small fire and then followed by meat slices, meat slices in the pot to choose no meat slices of the place to go down, so that it is also less likely to stick together.

20, all the meat out of the pot to change the heat, the oil temperature to 7 into the heat (210 degrees), all the meat into the pot for the first time to re-fry, the purpose of this re-frying is to ensure that the meat is cooked through to the outside of the crispy, up to 30 seconds to be removed.

21, then the oil temperature continues to rise to 8 into the heat (240 degrees), and then the second time on the meat pieces of the deep-fried, this deep-fried is mainly to make the meat pieces of the exterior more crispy, while the high oil temperature can also be in front of the deep-fried oil sucked in the reverse forced out, so that the taste of the mouth is crisp and crispy and crispy, and will not be greasy. This time we are mainly for the outside, so the oil temperature to 8% heat when the fire, and then under the meat pieces of re-fried, so that the oil temperature will not penetrate into the meat inside the meat frying dry, and more turning, up to 20 seconds to fish out of the oil control standby.

22, reboot the pot to the pan burned to a slight smoke after adding a little oil, the oil also burned to a slight smoke, in the heating oil when we adjusted the sweet and sour sauce ready, because there will be the phenomenon of the bottom of the phenomenon, so we must first stir a few times, so that it can be uniform state, but also to put all the ingredients together and ready. Wait for the oil to have a slight smoke and then pour the fried meat into the pan and quickly stir fry 3 times.

23、Pour the stirred sweet and sour sauce into the pan.

24: Pour all the ingredients into the pan as well.

25, then quickly stir-fry 3-5 times to be out of the pot to plate, the meat in the pot time is not too long, so as to retain the beautiful color of the meat after frying, but also to retain its crispy texture.

26, fried pot roast is golden yellow attractive color, meat with a slight brown burnt state.