Main ingredients; tenderloin 8 two, starch 5 two.
Accessories; shredded green onion, shredded ginger, cilantro, shredded carrots, minced garlic each moderate.
Seasoning; sugar 1.6 two. 9 degrees of rice vinegar 1.6 two. Salt. Flavor. flavor, flavor oil, flavor oil, flavor oil, flavor oil, flavor oil, flavor oil, flavor oil cooking wine, each appropriate amount.
Method; 1 will be cut into 5-millimeter-thick slices of tenderloin hanging water starch paste (water slurry should not be too thin, in order to stick as good)
2 the above seasonings to mix the bowl of juice for standby.
3 will be frying pan oil heating 6 into the heat, piece by piece to the tenderloin into the frying pan fried to golden brown, burnt outside and tender inside. Fish out.
4 will be frying pan under the bottom oil, add the accessories fried evenly, down into the fried tenderloin, quickly into the sauce fried evenly
Features; sweet and sour taste, outside the caramelized tender.
Another method:
Raw materials: 400 grams of pork tenderloin, 500-1000 grams of salad oil, cornstarch, low gluten flour, a little bit of baking powder.
Seasoning: 1-2 tablespoons of tomato sauce and 2-3 tablespoons of Zhenjiang balsamic vinegar (or white vinegar) to make a thick sauce, 4-5 tablespoons of sugar. White onion, ginger, cilantro to taste, a little salt.
Methods:
1. Slice the loin into 0.3-0.5cm thick slices, add grated ginger, salt, and water to taste, then add cornstarch, baking powder, and low gluten flour. The green onion white, peeled ginger are cut inch-long thin wire, cilantro cut inch-long section.
2. pan sit on the fire, under the salad oil to about 7-8% heat, one by one under the piece such as mixing the slurry of the tenderloin, deep-fried straight light yellow fish out.
3. When the oil is about 90% hot, add the pork loin and deep fry until golden brown.
4. pan a little oil, high heat until high heat into the onion and ginger, into the tomato vinaigrette and sugar quickly scratch well, under the fried pork quickly turned evenly up the pan to plate, sprinkle with parsley can be.
Note: the key to the production of pot meat in the preparation of crispy paste and the last step of cooking juice, the biggest difference between this dish and other similar dishes is that the end of the process using dry cooking techniques rather than hanging paste, and thus can be maintained for a long time crispy. The sweet and sour sauce atomizes quickly in the hot frying pan and becomes evenly flavored during the turning process. Of course, this also raises the requirement for a strong fire. Many Northeastern cooks make this dish without ketchup, using only balsamic vinegar and sugar in the sauce, which gives the finished product a golden brown color and has the advantage of further reducing the thickness of the sauce to better preserve its texture.
The ratio of cornstarch and low-gluten flour can be tried 1:1, 1:2, or even 1:3, and the ratio of water is the standard of crispy paste just enough to hang on to the meat, but not so dry that the "slices of meat" are stuck together and difficult to separate, each piece of fried meat has a thick crispy paste shell of about 2-3 millimeters. Start with 1-2 teaspoon (400 grams of meat) of baking powder, the standard is to make the fried meat crispy and without alkali flavor. In fact, most Chinese chefs do not quantify the ingredients precisely, it is more based on experience and feeling, not to mention the fact that everyone has different tastes, my standard may not necessarily suit your taste. So, just do it! Northeast pot bao meat Ingredients: pork, green onion, ginger, salt, cooking wine, vinegar, white wine, cornstarch, soy sauce. Pot meat is a famous dish in the northeast, the authentic pot meat is to be burnt on the outside and tender on the inside, twice over the oil to work. Practice: Tips: If you want to eat the outer skin crispy a little bit, more fried for a while, the fire is very important, the first time to medium heat fried, the second fire fried crispy on it, so the second time do not have to fry too long. And the juice can not be adjusted too much, down to the pot immediately stir fry juice out of the pot on the line, absorb too much juice on the soft. Authentic pot meat practice a make pot meat raw materials:
1. Main ingredients: pork loin about half a catty, about half a catty starch.
2. Ingredients: shredded green onion, shredded ginger, cilantro, shredded carrots, garlic each moderate.
3. Seasonings: 80 grams of sugar, 5 tablespoons of rice vinegar, salt, monosodium glutamate, sesame oil, cooking wine, moderate amount.
Two authentic pot meat practice:
1 pork loin cut 0.5 cm thick slice hanging water starch paste (water slurry should not be too thin to stick as well).
2 the sugar, rice vinegar, salt, monosodium glutamate, sesame oil, cooking wine seasoned into soup in a bowl to be reserved.
3 will be the oil into the frying pan hot, when the oil 6-7 when hot, piece by piece of pork tenderloin into the frying pan fried to golden brown, outside the burnt tender, and then fish out.
4 will frying pan under the bottom oil, add the accessories fried evenly, down into the fried pork tenderloin, quickly into the sauce fried evenly.
5. When the soup is almost closed, turn off the fire, spatula evenly after the pot to plate.
Three characteristics of the pot of meat: sweet and sour, burnt outside and tender inside.
The origin of the meat in pots and pans: In 1907, Zheng Xingwen, with 14 cooks, brought his family to Harbin and entered the then Binjiang Guandao government office as an official chef, specializing in cooking for the first dao dai, Du Xueying. As a major town in the north at that time, the Daotai House often hosted some foreign guests, especially Russian guests. As foreigners like to eat sweet and sour flavors, foreigners were not accustomed to the salty and thick flavors of the north. So the then Daotai ordered the chef to change the flavor of the dishes. Zheng Xingwen on the original savory flavor of the "burnt meat" into a sweet and sour taste of the dishes "pot popping meat", so Harbin has become the origin of the pot meat. Perhaps the foreigners in the order of this "pot pop meat" when the pronunciation is different, so the foreigners called "pot meat".