Chinese Food
It's really delicious
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The first bite of this dish. I want to eat all the dishes. It's so delicious. I really don't cheat you. A kind of Guoba meat was created by a famous chef in Harbin. Originally, this dish was salty. But in order to receive Russian guests and cater to their tastes, it was changed from salty to sweet. A kind of You know from the magazine that there are two ways to make pot meat - 1 A kind of One is old-fashioned pot meat A kind of The other is the improved pot meat. The difference is that there is no underjuice in the old pot meat. The improved pot meat will be added with underjuice. There will also be apple vinegar. Either way, orange juice will be added A kind of A kind of A kind of Today, youyou will share the delicious old-fashioned pot and baorou with you A kind of Teach you how to fry the tender meat A kind of How to mix delicious sauce A kind of ️
Cooking ingredients
Cooking Steps
Step1:Cut pork fillet into 0.4cm thick slices. 3 * 6cm long slices. Marinate with salt and 2 tablespoons of cooking wine for 10 minutes. This is the standard for cooking pot meat in the hotel. Because I don't like the kind that is very hard when it's too thin and fried, so this time I cut it a little thick. But you don't want to cut it too thick. It may become a meat slip sectio
Step2:Six spoons of corn starch and six spoons of sweet potato starch are used for paste hanging. Add 6 spoons of water. The starch water ratio is 2-1. Add 2 tablespoons of soybean oil. Mix the two kinds of starch. It can make the meat crisp and soft. Add soybean oil into it. First, it can make the meat fried loose and crisp. Second, it can make the color of the fried meat very beautiful. It's golden yellow. The degree of paste hanging is thin. You can see the meat. And each piece is hung with past
Step3:Heat the oil to 70-80% and put it into the meat slices. Fry until it's done, and then pull it out. It's about 2 minutes. Put the meat into pieces several times. Stir to prevent it from sticking together when frying. Wait until the oil temperature rises to 70% of the heat, and then fry again one or two times. The oil temperature is 70-80% hot judge - put the batter in the oil a little. It's ok if it floats up and bubble
Step4:Mix sauce - 4 tablespoons of white vinegar and sugar, 2 tablespoons of raw soy sauce, 2 tablespoons of orange juice and 2 tablespoons of cooking wine, proper amount of salt, mix well (if you prefer to be more sour, you can add 1 tablespoon of vinegar. The hotel uses concentrated orange juice. You can go to the supermarket to buy orange juice with higher concentration. The spoon is 15ml of ordinary spoon
Step5:Put a proper amount of base oil in the pot. Add in onion, ginger, carrot, garlic slices to soften. Put in the sauce and boil
Step6:Stir fry and water the fried mea
Step7:Pour in the cooked oil before leaving the pot. In the end, oil pouring is called Liming oil. This oil must be cooked oil. It can be scallion oil, peanut oil, etc.; when you do it, you can heat the oil of fried meat again and then pour some on the pot meat. Do it at home, if you feel too much trouble, you can omit this step. The first step is to improve the fragrance, the second step is to improve the color and the third step is to keep war
Cooking tips:The pot meat is really the taste of the restaurant. You must try. I really want to know how to cook three more meals.
