Pot Bun Pork, is a specialty dish in Northeast China. How do you make pot roast? It is made of pork spine (halal dishes use beef) and starch, after two times of deep-frying and become, one fried, two fried color, out of the pot pouring juice and garnished with parsley. The following is a specific introduction to both the authentic practice of pot roast, as well as the improved practice of pot roast.

The authentic practice of pot meat recipe ingredients:

300 grams of pork, 5 grams of ginger, 20 grams of green onion, 10 grams of cilantro, salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, broth, water starch, salad oil, each appropriate amount.　　Production method:

1. Loin meat cut into 7 cm long, 5 cm wide, 0.2 cm thick large, with refined salt, cooking wine, mixing flavor, water starch and a little salad oil into a thick paste, another soy sauce, sugar, vinegar, monosodium glutamate, fresh broth, water starch, etc. into a sauce;

2. Frying pan placed on the fire, into the salad oil burned until the six or seven percent heat, the first will be a good taste of the meat with a thick paste! Mixed, and then a piece of unfolding, one by one into the pot, deep-fried to the outside of the crispy tender inside when removed from the oil;

3. pot to stay in the bottom of the oil, into the ginger, green onion shredded fried incense, under the deep-fried pieces of meat, cooked into the sauce, tossed evenly after the pot on a plate, sprinkled with cilantro, the authentic pot of meat that is into.　　Characteristics:

Golden color, crispy outside and tender inside, sweet and sour.

The improved practice of pot meat recipe ingredients:

300 grams of tenderloin, 5 grams of ginger, 20 grams of green onion, 10 grams of cilantro, salt, cooking wine, water starch, salad oil, 750 grams of ketchup, ice flower plum sauce 3 bottles of OK juice half a bottle of juice, 200 grams of Li Pailin juice, 1 bottle of tomato salsa, 1,500 grams of sugar, 2 bottles of white vinegar, 3 carrots, tomatoes, 1 fresh lemon, rouge, and 1 bottle of white vinegar, 1 bottle of white vinegar, 1 bottle of carrot, 3 carrots, 1 tomato, 1 tomato, 1 tomato, 1 tomato, 1 tomato, 1 tomato, 1 tomato. 1 fresh lemon, a little carmine and lemon yellow coloring.　　Production methods:

1. Tenderloin cut into 7 cm long, 5 cm wide, 0.2 cm thick large, with fine salt, cooking wine, mixing code taste, with water starch and a little salad oil into a thick paste, carrots, tomatoes, fresh lemon are washed and sliced;

2. pot on the fire, mixing 4500 grams of water, put the carrots, tomatoes, slices, with a large fire after boiling, and then turned to a small fire to cook! Until the carrots, tomatoes crisp, beat the slag without, add tomato sauce, pickled plum sauce, OK juice, juice, tomato sauce, sugar, white vinegar, mix well and then heat for a few moments, away from the fire;

3. Carmine, lemon yellow pigment with water, slowly added to the pot until the color of the golden red, and finally fresh lemon slices into the pot, soak until the taste, you can take it at any time (each share of the dish can be used in the new style) Zi juice about 75 grams per serving);

4. frying pan on the fire, put salad oil to six or seven percent heat, the first code good taste of the meat and thick paste mix well, and then a piece of the piece of unfolding, one by one into the pot, deep-fried to the outside of the crispy tender inside, when the fish out of the oil;

5. pot to stay on the bottom of the oil, put into the ginger, green onion shredded frying incense, under the deep-fried slices of meat, cooking into the Zi sauce, mixing evenly, after the pot to plate, sprinkle with cilantro, the improved The meat in the pot is ready to be served. [Eat Zone] Characteristics of the dishes:

1. Carrot, tomato and fresh lemon are added to the new-style sauce, which adds the flavor of fresh vegetables and fruits, and this makes the taste of the dish sublimated;

2. Tomato sauce, pickled plum sauce, OK juice, juice, tomato salsa and so on, which makes the taste of the dish mellow;

3. A little food coloring is also added to the zippy juice, which makes its color more bright and pleasant.　　Cooking tips:

1. Pot roast should generally choose the tenderloin, and freeze the meat for a while before cutting it;

2. Water starch is best used with potato starch;

3. The first time you fry the meat as long as the meat is slightly browned, you can fish it out.　 Nutritional value of pot roast Pork tenderloin: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and promote iron absorption of cysteine, can improve iron-deficiency anemia; has a tonic kidney and blood, nourishing yin and moistening the effect of dryness; Pork tenderloin is rich in high-quality protein, fat, cholesterol content is relatively low, the general population can be eaten.