Pork in pot recipe-Chinese Food-best chinese food recipes-cooking food

Pork in pot

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I haven't cooked for a long time. It's almost new year's day. I practiced pot and baorou yesterday. It's not perfect. I have to work harder. Although I didn't do it perfectly, I learned a lot about theory. The authentic pot meat must use potato starch from Northeast China. Besides, this starch can't be dried or wet. It must be half dried. Look at this picture. It's not packed in dry powder or water. It's a lump that can be agglomerated. It's only necessary to use this kind of starch to wrap the meat slices evenly. I don't know which brand I really don't know, because I don't have it either. The picture is from Taobao. It's for reference only. The other is to fry it in a big fire. Don't fry it too long. Don't fry the meat too old. It's really important to bomb this step. It needs more practice to master it.

Cooking ingredients

250g pork tenderloin:8

amount of cooking wine:8

100g potato starch:8

50g white vinegar:8

50g sugar:8

3 drops of soy sauce:8

a small amount of sesame oil:8

little salt:8

some carrot shreds:8

amount of coriander:8

appropriate amount of onion:8

appropriate ginger:8

appropriate amount of garlic:8

Cooking Steps

Step1:Stir potato starch with water. Set aside.

Step2:Slice tenderloin and rinse. Soak in water for 20 minutes. This can better remove the blood from the meat.

Step3:Garnish ready - parsley cut. Carrot cut. Onion cut. Ginger cut. Garlic cut.

Step4:Drain the meat. Put in a little salt and cooking wine and mix well.

Step5:Make a bowl of juice sugar and add the same amount of white vinegar.

Step6:Add a few drops of soy sauce, a little salt and a little sesame oil and mix well.

Step7:After the starch is standing, pour out the excess water. The rest of the starch is this kind of lump.

Step8:Mix the starch and the meat.

Step9:Put some oil in the pot. Heat the oil and fry the meat slices. Big fire. Don't fry too long. Meat will grow old after too long. About 1-2 minutes. Watch your own fire.

Step10:When the oil is warm, fry it again.

Step11:Leave a small amount of base oil in the pan. Stir in carrots, ginger and garlic for a while.

Step12:Put the meat slices.

Step13:Put the juice in the bowl. It's better to shake the pot and pour the juice into it. But I don't have the technology. So I pour the juice directly on the edge of the pot. That's OK. Then stir quickly and evenly.