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How to make authentic pot roast?

Whether or not to put ketchup in the pot roast, this is very controversial, we do not need to care about it or not. There are two ways to make pot roast, one is lying sauce and the other is cooking sauce. What is lying juice? It is the ready-to-fry soup, directly put the ingredients in the operation. Cooking juice is prepared in advance, put the ingredients in and then pour the juice. In fact, the flavor is similar. Today, I'm going to share with you the more authentic way of cooking juice pot roast.

The first step!

We first juice, add 30 grams of sugar in the bowl, add 30 grams of white vinegar, a small amount of salt synthesized sweetness and acidity, 3 grams of monosodium glutamate (MSG), together with the pot into a small fire to melt the sugar can be poured, and here to remind the sugar and vinegar is equal, so that it will be the first sweet and then sour, if it is vinegar is greater than the sugar first after the sweet, then sweet, eat eating on the teeth.

The second step!

We cut the tenderloin into slices of about 5 millimeters, and then soak it in warm water for 10 minutes, with cool water can also be used, that is, slower, do not use too high a temperature of the water bubble. The purpose is to soak the blood out of the water, not soak to do out of the black.

The third step!

We prepare a little bit of material head, garlic sliced, ginger shredded, large white onion shredded, carrot shredded, and then a little bit of cilantro cut section. If you don't like these can be removed, just put a little shredded green onions and carrots can be.

Step four!

Drain the soaked meat into a bowl, add the right amount of potato starch, add a little cooking oil, add the right amount of water and mix well, do not mix too thin. The role of oil here is to change the role of wet starch pulling, add oil will not pull.

Step five!

Heat a pan and pour half a pan of oil, preferably with clean oil. The oil temperature to seventy percent hot, and then wrapped in starch meat slices in turn under the frying pan, to be shaped meat slices fished up to control the temperature, the oil temperature to eight only hot, the meat slices back to continue to deep fry, as big as frying for 2 minutes fished out to control the temperature and continue to put back to deep fry, deep frying until golden brown fished out. This fried three times the pot roast will not be easy to soften.

Step six!

Pour out the oil from the frying, pour in the fried pork, turn on the heat while stirring, while cooking the sauce we just adjusted the pot roast, divided into two put it in, do not come back to the third, because the number of times, the meat is easy to soften the pot roast. After cooking the pot of meat sauce and then put in the head of the material we just prepared, until the head of the material can be cut off raw pan plate.

A very dominant pot meat is done, pot meat points big sour and sweet, crispy outside and tender inside, three fried two cooking.