In the vast river of Chinese cuisine, vinegar slice of meat can be described as a bright pearl, its sour and tender taste, so that countless diners are fascinated. Today, let us unveil the authentic way of making pork with vinegar, and bring you to the true meaning of cooking this classic dish.
Selecting the ingredients, the doorway
To cook a plate of authentic vinegared pork, the choice of ingredients is crucial. Preferred tenderloin meat, its meat is tender, good taste. Cutting meat should be cut into thin slices against the grain, both easy to cook and taste. Prepare ginger, garlic, cilantro and carrots to add color and flavor to the dish.
Marinate to taste and wait for the right moment
Marinating is a key step for the sliced pork in vinegar, as it allows the meat to fully absorb the seasonings and become more flavorful. Put the sliced meat into a bowl, add soy sauce, cooking wine, cornstarch and egg white, and mix well. The marinating time should not be too short, it needs at least half an hour or more. Wait patiently for the meat to be fully flavored.
Stir-fry the meat over high heat and turn on the heat
Heat the oil in a hot pan over high heat until it reaches 70% of its original temperature, then pour the marinated meat into the pan. Stir-fry quickly so that the meat is evenly heated. This step must pay attention to the fire, the fire is too small will lead to meat slices out of water, affecting the taste. Stir-fry on high heat to lock in the tenderness of the meat.
Seasoning and thickening, sour and refreshing
The meat slices are stir-fried until browned, then you can start seasoning. Add vinegar, sugar and salt, and adjust the sweetness and sourness according to your personal taste. Add the appropriate amount of stock and thicken the sauce with cornstarch. The thickening of the gravy should be of moderate consistency to coat the meat but not too sticky. The tart vinaigrette wrapped around the tender slices of meat makes you salivate just thinking about it.
The garnish, the icing on the cake
After the gravy is ready, add ginger, garlic, carrots, cilantro, and other side dishes, and stir-fry well. These side dishes not only enrich the flavor, but also enhance the value of this dish. Crispy carrot shreds, bright green cilantro segments, and the sour and crisp sliced meat are a delightful contrast to the appetite.
The last step is to serve the dish. The slices of pork in vinegar are served on a plate and topped with a hot gravy that is mouth-watering in its aroma. Serve and share this tart and tender dish with family and friends and enjoy a feast for your taste buds.
Tips, Tips and Tricks
Slice the meat thinly and thickly to ensure consistent heat and better flavor.
Add egg white to the marinade to make the meat more tender.
When stir-frying the sliced meat, be sure to stir-fry it quickly over high heat to lock in the tenderness of the meat.
When thickening the gravy, pay attention to the consistency; too thin will cause the gravy not to hang and too thick will cause the meat to be sticky.
The choice of side dishes can be adjusted according to personal preference, and common side dishes include fungus and shredded cucumber.
Conclusion
Vinegar slice of meat, sour and tender, appetizer and rice, is an indispensable delicacy in Chinese cuisine. After mastering its authentic practice, you can also cook this delicious dish at home easily. Each step of the process is crucial: selecting the ingredients with care, marinating them carefully, stir-frying them over high heat to season them, and garnishing them with vegetables at the end. Follow these tips and you too will be able to make amazing sliced pork in vinegar.