Chinese Food
Pork in pot
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It's controversial and divergent to make this dish in Northeast China. Harbin and Jilin do it sour and sweet. They don't put ketchup. But most parts of Liaoning like to make this dish with ketchup. Because my husband and I spent time in Harbin and Changchun respectively when they were young, they love the old-fashioned pot meat with sweet and sour taste very much. I used to make the most delicious pot and baorou as my lifelong dream. Although I have experienced numerous failures, my kung fu is not inferior to that of a willing person. I finally got what I wanted. Now I have compiled the most easy-to-use recipes for your reference
Cooking ingredients
Cooking Steps
Step1:Cut the pork into about one centimeter thick slices. Pat slightly with the back of the knife. Put salt, chicken essence, cooking wine and marinate slightl
Step2:That's the thicknes
Step3:Two spoons of white vinegar, five spoons of sugar, one spoonful of soy sauce, half a bowl of cold white wine, and mix the sauce for later use
Step4:Half of the flour and half of the starch. Mix it with cold boiled water for standb
Step5:Paste the mea
Step6:Start the pot and burn the oil. When the oil is 60% hot, hang up the meat and paste it. Fry it one by one in the pot. When it is a little hard, it can be fished out
Step7:Put the meat slices into the oil pan and fry until golden brow
Step8:Shred the onion and ginger. Chop the garli
Step9:Leave the oil in the bottom of the pot and stir fry the shredded onion and ginger. Pour in the sauce and bring to a boil. Stir fry the fried meat slices. Turn off the heat and add the minced garlic
Step10:Sweet and sour crispy old-fashioned pot meat is read
Step11:Easy to learn. Let's do it
Cooking tips:There are skills in making delicious dishes.
