Chinese Food
Pork in pot
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Cooking ingredients
Cooking Steps
Step1:The fresh pork tenderloin is changed into 7 cm long, 5 cm wide and 0.2 cm thick slices. Mix with refined salt and cooking wine to taste; mix with starch and a little salad oil to make a thick paste; mix with soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water lake powder to make a sauce.
Step2:Heat the wok on the fire. Put in the salad oil and heat it to 60-70%. First mix the meat pieces with the thick paste. Then unfold the pieces. Put them into the wok one by one. Fry until the outside is crisp and the inside is tender. Take out the drain oil.
Step3:Leave the oil in the bottom of the pot. Fry the ginger and onion. Put in the fried meat slices. Cook in the sauce. Stir well. Then start the pot and dish. Sprinkle with coriander.
Cooking tips:1. The pork slices should be fried one by one. They should be separated from each other from time to time to prevent the meat slices from conglutination. They cannot be fried well. 2. When preparing the sauce, try to taste and add seasoning at the same time until the sauce is sweet and sour. 3. The pork should be sliced into large flakes, so that the fried pulp can be evenly wrapped, and it is easy to fry through, and taste better. 4. The key to making pot fried meat is frying pulp and sauce. The former is to scoop up a proper amount of frying pulp and pour it down without breaking; the latter's raw meal should not be put in more. Otherwise, the sauce will stick the meat pieces together and it is difficult to separate them. [recipe taboo knowledge] - pork should not be eaten with quail, pigeon, crucian carp, shrimp, buckwheat water chestnut, soybean, bracken, Platycodon, mume, lily, Croton, rhubarb, Coptis, Atractylodes, mutton, donkey meat, mutton liver and other foods. There are skills in making delicious dishes.
