Chinese Food
Pork in pot
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Choose the Northeast pure potato starch. And don't put eggs. Eggs are easy to soften. This is also the advice of the hotel chef.
Cooking ingredients
Cooking Steps
Step1:Wash the tenderloin and cut it into two halves (that is, cut the rectangular meat into two triangular meat).
Step2:Cut the meat into thin slices on the back of the knife.
Step3:Add cooking wine and 1g salt to the meat slices and mix well.
Step4:Choose northeast pure potato starch.
Step5:Pour the starch into the bowl. Add some water to soak the starch for more than half an hou
Step6:After more than half an hour, the clear water will float on the starch and pour it out. At this time, the starch will be a little dry and hard to grasp. It can be firmly grasped. Take it out and mix it into the meat.
Step7:Take the soaked starch and wrap it in the meat slices.
Step8:Cut onion, ginger, carrot and coriander stalks into thin shreds. Cut garlic into small pieces.
Step9:Take the oil out of the pot and heat until it is seven ripe.
Step10:Fry the slices of meat in a pot until they are bubbling and floating.
Step11:Put the fried meat in a bowl.
Step12:After frying the meat for the first time, the oil temperature will continue to be heated to the highest level. The oil level will be completely calm. A little smoke will come out. The meat will be re fried in different times. Fry until it is mottled and burnt red, and take out the oil for control. (about 20 seconds
Step13:Pour out the oil. Add sugar and vinegar. Boil over the fire until some of the juice is thick. Then add all the seasonings
Step14:Pour in the meat slices and quickly hang the juice to make the pot. (it's best to stir the big spoon. If you have no energy, you can only stir fry the meat as fast as you can and hang the juice out of the pot.
Cooking tips:1. The meat fried with northeast pure potato starch is crisp and crisp. It has a very good drum effect. 2 choose pure soybean oil for those who like darker meat color. Choose corn oil or salad oil for those who like lighter meat color. There are more vinegar like sweet and sour juice, and a little more sugar like sweet and sour juice. Generally, the taste of Russians is sweet and sour juice. There are differences. Re fried is to shape the role of crisp. You can also use high temperature to force out the excess oil. It will not be too greasy to eat. At last, the meat must be poured into the juice quickly. Hang the juice and get out of the pot immediately. Reduce the time in the pot. It will not be crispy for a long time. There are skills in making delicious dishes.
