Making ingredients
300 grams of fresh pork loin, 5 grams of shredded ginger, 20 grams of shredded green onion 10 grams of cilantro, refined salt, cooking wine, soy sauce, sugar, vinegar, fresh broth, water starch, salad oil, each in moderation.
Production process
1, fresh pork tenderloin knife into 7 cm long, 5 cm wide, 0.2 cm thick large piece, with fine salt, cooking wine mixed
authentic pot meat practices, non-Liaoning improved version of the uniform marinade for ten minutes,
and then marinated meat dipped full of dry starch, with water starch and a little salad oil into a thick paste; the other with soy sauce, sugar, vinegar, MSG, fresh broth, water starch, etc. into a sauce.
2, frying pan on the fire, put the salad oil to six or seven percent heat, the first code good taste of meat and thick paste mix, and then a slice of the unfolding, one by one into the pot, deep-fried to the outside of the crispy tender inside, when the fish out of the oil.
3, the pot to stay in the bottom of the oil, into the ginger, green onion shredded incense, into the fried meat, cooking juice, tossed evenly after the pot to plate, sprinkled with cilantro that is complete.
Practice two improved pot meat
Improved "pot meat" in the first half of the system and the traditional "pot meat" is largely the same, but in the sauce, borrowed from the Cantonese "sweet and sour sauce" modulation The only thing is that when making the sauce, we borrowed the "sweet and sour sauce" method from Cantonese cuisine and added some Cantonese seasonings to the sauce, making the dish a fusion of North and South with a unique flavor.
Making ingredients
750 grams of tomato sauce, ice flower plum sauce 3 bottles, OK juice half a bottle, 200 grams of Li Pailin juice, 1 bottle of tomato sauce, 1500 grams of sugar, white vinegar, white vinegar 2 bottles of 3 carrots, tomatoes, 1 fresh lemon, a little carmine, lemon yellow coloring.
Process
1, carrots, tomatoes, fresh lemon are washed and sliced.
2, pot on the fire, mixed with 4500 grams of water, put carrots, tomatoes, slices, with high heat to a boil, turn to a small fire until the carrots, tomatoes, crispy, beat the slag is not used, add tomato sauce, pickled plum sauce, OK juice, juice, tomato sauce, sugar, white vinegar, stirring evenly and then heated for a few moments, away from the fire.
3, will be carmine red, lemon yellow pigment with water, slowly added to the pot, until the color of golden red, and finally fresh lemon slices into the pot, soak until the taste, can be taken at any time each share of the dish can be used in the new style of Zizhi juice about 75 grams.
How to make three authentic Northeastern pot-boiled pork
Making ingredients
Main ingredient: 8 taels of pork loin, 5 taels of cornstarch.
Accessories: shredded green onion, shredded ginger, cilantro, shredded carrots, minced garlic, each in moderation.
Seasoning: 1.6 taels of sugar, 1.6 taels of 9-degree rice vinegar, salt, soy sauce, sesame oil, cooking wine, moderate amount.
Production process
1, pork tenderloin cut into large pieces, about 2-3 mm thick, not too thin, too thin on the frying dry;
2, green onions, ginger, cilantro, carrots cut into julienne strips, sugar, white vinegar, light soy sauce, salt seasoning;
3, water starch with a little egg white into the appropriate consistency of the batter, to the meat is easy to evenly coated with a layer of batter, but not
4, the pot of oil five or six percent hot, a piece of the batter into the wrapped meat, medium heat, fried, fish out;
5, will be adjusted to high heat, into the fried meat, high heat fried to crisp, color, I fried is not too burnt, the general restaurant fried more than this is also a little burnt, I like to be slightly softer texture;
6, the pot to stay in the bottom of the oil, add green onion, ginger, cilantro, and then the bottom of the oil, the bottom of the oil, the bottom of the oil. Put green onions, ginger, cilantro, carrots, stir fry evenly;
7, into the fried meat stir fry evenly, dripping into the sauce, high heat and quickly stir fry pan can be.
Practice four sweet and sour pot roast
As the northeast is multi-ethnic, Heilongjiang Province alone has 48 ethnic groups, a wide variety of dishes, the northeast of the local cuisine is mainly concerned about salty, fresh, sour, sweet,
Pot roast spicy. Mainly salty and fresh as the main, sweet and sour as a supplement, spicy, and due to the "break into the East" period, a large number of foreign recipes to intervene, since the Northeast cuisine fusion of southern stew, cooking and other southern cuisine essence, the formation of today's "Guanwai taste". It's a favorite dish among Northeasterners.
Sweet and sour pork is one of the main dishes of Northeast China's local cuisine, and is one of the must-order dishes in restaurants. Sweet and sour pot meat to pay attention to the sweet and sour mouth, mainly acid-based, sweet as a supplement, the best is rice vinegar, and the concentration of about 30 degrees, do not blend water, do not use old vinegar. When thickening, you can taste the flavor first and make a dish that meets your taste.
Making ingredients
Main ingredients: half a catty of pork tenderloin, salt, ginger, green onion, rice vinegar, flour
Accessories: cooking wine, oil, coriander, monosodium glutamate, sugar
Production process
1, pork tenderloin cut into 7 cm long, 5 cm wide, 0.2 cm thick large. Cut the meat must not cut thick, otherwise the fried meat will be very hard and chewy.
2, will cut the tenderloin into a larger bowl, with fine salt, cooking wine mixing code flavor, water starch into a thick paste.
3, with sugar, vinegar, monosodium glutamate, starch thickening into juice. If you have the conditions can add some fresh soup, some people do pot roast will be in the thickening time into the soy sauce, but the coyote I think into the soy sauce is not delicious, according to personal taste.
4, the ginger and green onion shredded, ginger about 5 grams or so, green onion shredded 20 grams or so, cilantro cut or not cut into silk can be, about 10 grams or so, coyote I like to eat cilantro, usually put 4 whole cilantro.
5, the oil burned to 8 minutes cooked, and then the code good taste of the meat and thick paste mix well, must be mixed well, fried out of the meat is crispy, and then a piece of unfolding, one by one into the pot, deep-fried to see the golden brown, fishing, knocked off the water starch residue, one by one after a good deep-fried, and then all of the loin of pork into the burned oil in the pot, deep-fried to the outside of the crispy tender, fishing, draining oil. Leave a little oil in the pot and send a message.
6, the ginger, green onion into the pan fried incense, and then fried pork into the pot, the thickening of the sauce into the pot, tossing the pot after the plate, if you can best meat and sauce upside down, and then sprinkled with cilantro can be.