Chinese Food
Home cooked pot meat
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The Northeast taste on the tip of the tongue. Pot and baorou is a famous hard dish in Northeast China. It is loved by people for its golden color, crisp outside and tender inside, sweet and sour taste. On the menu of northeast restaurants all over the country, baorou is a main dish. Not only at home, but also in foreign Chinese restaurants, pot and baorou will appear in various forms. It also has an English name of double cookedporkslicse. Is it very tall? I remember listening to a song before. It can especially express the Northeast People's heart and soul to guobaorou. My old friend left the Yellow Crane Tower in the West. I didn't eat pot and pork the day before yesterday. How worried can you be? I didn't eat pot meat yesterday. I'd like to persuade you to drink more. I didn't eat pot meat today. Road sees injustice a roar. All kinds of want to eat pot meat. Xinbao teaches you some tricks. You can make pot meat at home
Cooking ingredients
Cooking Steps
Step1:Wash pork tenderloin with water. Put it on the vegetable board. Cut pork into 3mm thin slices according to the principle of slicing cattle, sheep and pigs vertically. Put them on a plate for standby. Chop garlic into pieces for standby.
Step2:Take a small bowl. Mix the starch, flour and water in the proportion of 1-1-1 into the batter. Place for a while. Soak the starch fully. Pour the meat into the batter. Mix well and reserve.
Step3:Pour cooking oil into the pot. When it's 60% hot, take out one piece of meat and put it into the pot. Fry for about 2 minutes. Fry until golden brown on the surface and take out the oil control for standby.
Step4:After all the meat pieces are fried once, turn up the hot oil temperature to 80% of the heat. Pour in the meat pieces and fry twice. Leave the pot in about 30 seconds.
Step5:Add vinegar and sugar to the ketchup and stir.
Step6:Pour out the fried meat oil. Add the remaining oil. Put in the prepared tomato sauce. Stir fry the sauce quickly until it bubbles.
Step7:At this time, put in the fried meat. Quickly stir fry to wrap the sauce on each piece of meat. Finally, put in the minced garlic. Stir to make it fragrant and come out of the pot.
Cooking tips:1. Don't cut the meat too thin. After two times of frying, the meat inside is easy to fry. It will be very hard and affect the taste. Do not cut too thick. It will affect the crisp taste of the skin. 2. After the meat slices are wrapped in batter, they must be fried twice. The second time, the oil temperature should be high and the time should be short. Only in this way can the pot meat be crispy on the outside and tender in the inside. 3. It's easy to splash when frying tomato sauce. Please be careful to avoid scalding. There are skills in making delicious dishes.
