How to make cherry meat
Today's sharing of this cherry meat is a special dish of the Northeast, cherry red color, bright and pleasing to the eye, crispy and tender, very tasty, the Northeast's cherry meat is similar to the ancient practice of meat. But in the selection of meat, fat and thin collocation, with starch coated batter deep-fried, the outside is burnt and inside is tender. With the sweet and sour taste, it is a very pleasing dish.
Ingredients
Pork 250g
Oil Moderate
Salt Moderate
Ketchup Moderate
Starch Moderate
Colander Moderate
Sweetened broccoli Moderate
Sugar Moderate
Metal Vinegar Moderate
Wine Moderate
Methods/steps
1
1. Soak the starch in water for 4-6 hours, preferably overnight
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2
2. Choose pork with even fat and leanness, or pancetta, and slice it into small pieces of about 2 cm, add salt and cooking wine, and marinade for more than 30 minutes
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3. The starch settles at the bottom of the container, pour off the water on top and add the starch to the marinated pork cubes
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4. If it is too dry, add cooking wine and scrub the meat and starch well
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5. Add the meat into the medium-high-temperature oil and break it up with chopsticks
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6. p>6. Deep fry the meat until golden brown, put it on absorbent paper to absorb the excess oil
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7. Pour the tomato sauce into a bowl, add sugar, rice vinegar, and a little water to make a sauce and set aside
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8. Blanch the broccoli in boiling water, remove from the water and set aside
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9. Put a little oil in the pan, pour in the tomato juice
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10. Boil the tomato juice and then simmer on low heat to thicken, put in the deep fried meat
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11. Stir fry, so that the tomato juice evenly coated in meat
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12. broccoli on the bottom of the plate, cherry meat on the plate
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END
Note
1, starch soaked with water is the key to the outside of the crisp and soft inside, it is best to stay overnight. 2、Frying should be broken up, otherwise it will stick together, or a piece of slowly down into the starch-coated meat segments. 3, the ratio of ketchup, sugar, rice vinegar is 1:1:1