Chinese Food
The taste of childhood. Northeast authentic pot meat
(159858 views)
When I was a child, I loved eating pot meat. I think pot meat can only be eaten in Heilongjiang Province. It must be a kind of bite. The skin is crispy, the meat is soft and tender, and the taste of vinegar is choking. It's moderate in sour and sweet. It's tender in the external coke. It's fragrant at the entrance, but it's not greasy. Another bite of Wuchang rice is full of satisfaction. It's a pity that it's hard to find a cook who can make the essence of pot and baorou now. We can only make it by ourselves. This set of practice is improved by many ways. It is formed after repeated communication with five-star chef. It's an absolute private secret script. Again, the juice mixed with tomato sauce or the juice mixed with orange juice is not authentic. No refutation will be accepted
Cooking ingredients
Cooking Steps
Step1:Choose pork tenderloin. Slice. Don't cut too thin. Otherwise, it will be hard to fry. Wash the meat slices with water several times, then marinate with a little salt for ten minutes. After adding water to corn starch, let it stand for 10 minutes. Then pour out the water on it. The water starch can be pulled out by hand.
Step2:Prepare the dish. Shred it. I've added some red peppers. It's actually the leftover from other dishes. It's ok if I don't add them.
Step3:After the oil is heated and smokes, put some water starch. You can try the oil temperature. If it floats, it's OK. Turn to medium heat. Hang the meat with water starch. Put it in the oil pa
Step4:Don't turn it over. Set it up first. Fry it in medium heat. Turn it over again in golden color
Step5:The first time is for the meat to be cooked. So it's not urgent to use the fire.
Step6:After the second side is fried, take it out. Then fry it for the second time. When the second side is fried, keep the fire in check. The second time is to make the skin crisp and fragrant. Just fry it. It won't take too long.
Step7:Mixing juice is the key. It's the soul of pot meat. Three teaspoons of sugar, three teaspoons of vinegar, a little sesame oil, a little soy sauce. White vinegar and sugar 1-1. Nothing else.
Step8:Here comes the point. First, stir fry the vegetable ingredients in the pot. Burst out the fragrance. Then add the pot and baorou. Pay attention to the point. Do not put the coriander first.
Step9:Stir fried pork in po
Step10:Stir fry the vegetables and pork in the pot. At this time, put in the soul and mix the juice. Stir evenly. Let the juice cover each piece of meat. You have high martial arts. You can show it with a spoon.
Step11:Put in the essence before leaving the pot.
Step12:Perfect.
Cooking tips:The steps are very important. It's the key to the success of this authentic pot. It's also the experience of visiting famous chefs and trying many times. I'm a cook who loves to cook for my wife. Have a good appetite. There are skills in making delicious dishes.
