Chinese Food
Pork in pot
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Compared with the eye-catching Sichuan and Hunan restaurants, there are not many serious northeast restaurants in Wuhan. The impression of northeast cuisine in my heart is basically from various TV plays. The main menu still stays in the pickled vegetables and white meat, pork stewed with vermicelli, three fresh vegetables and so on... When did I forget the first time I ate pot and baorou? But after that time, its taste was deeply in my heart. From then on, every time I went to eat northeast food, pot and baorou became one of the necessary items... Salty, sweet, fragrant, crispy, mixed with various tastes, suitable for all ages
Cooking ingredients
Cooking Steps
Step1:Shredded coriander, onion and carrot. Cut pork fillet into thick slices. Add some cooking wine, salt and pepper to marinate.
Step2:Dip the pork tenderloin on both sides evenly with a layer of dry starch.
Step3:Take another small bowl and mix it with starch and water. Add a little cooking oil to the batter and mix well.
Step4:Put more cooking oil into the pot and heat it to 60%. Put the meat slices with dry starch in the starch paste for one time. Fry them in the oil pan and drain.
Step5:Heat the oil in the pan to 80% again. Return the meat slices to the pan and fry until golden, then drain the oil.
Step6:Cooking wine, sugar, soy sauce, vinegar and chicken essence are mixed to make sauce.
Step7:Leave a little oil in the pan. Stir fry the ginger in the pan. Put in the carrot. Stir fry the onion in the pan.
Step8:Pour in the fried meat slices, pour in the sauce, sprinkle with the parsley and mix well.
Cooking tips:1. The pork tenderloin is frozen in the refrigerator and then cut. The sliced meat will be more neat and beautiful. 2. In step 3, the state of the prepared batter is that the liquid can flow slightly. The proportion of starch and water is about 2-1. Add a little oil in starch water to prevent the meat from sticking. There are skills in making delicious dishes.
