Chinese Food
Pork in pot
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Pork tenderloin nourishes the kidney, yin and Qi; coriander nourishes the stomach, penetrates the rash and strengthens the immunity; ginger reduces adverse reactions and stops vomiting, dissolves phlegm and stops coughing, and dispels cold and resolves the symptoms;
Cooking ingredients
Cooking Steps
Step1:Cut the meat Zero point two Cm thick meat slices. Don't cut thick. Otherwise, there is no crispy taste. The size of the meat slices depends on your own preference. It's not too small, or it's not fried. Add a little water to corn starch, mix it into starch thick pulp, add meat slices and a little oil, and mix well. In the pot, loosen the oil. Heat to 60%. Add the meat slices. Fry over low hea
Step2:Fry until the meat is slightly discolored. Remove with a leaky spoon. Drain. Coo
Step3:Leave the oil in the pan and continue to cook. When the oil is 70% or 80% hot, pour in the meat slices that have been cooled again. Deep fry for the second time
Step4:Fry the meat quickly until it is yellowish. Remove it again with a leaky spoon. Drain the oil. Cool it
Step5:Take advantage of this waiting time. Mix sugar, salt and rice vinegar together. Mix them into sweet and vinegar juice for later use
Step6:Heat the oil in the pot to 90% again. Put in the cooled meat slices and fry them for the third time. Wait for the meat slices to turn into golden yellow. Remove and cool
Step7:Slice garlic and ginger into short shred
Step8:Leave a little oil in the pan. Add garlic slices and ginger slices to make it fragrant
Step9:Put in the fried meat slices and cilantro. Stir fry for a while. Quickly pour in the sweet and sour juice. Stir until the meat slices are evenly covered with the sauce. You can leave the pot
Cooking tips:1. The meat slices should not be cut too thick, or the crispy taste will not be fried, or they should not be cut too small, or they will shrink when fried; 2. When mixing starch, water should be added a little, not too much at a time, and it is difficult to control the concentration; 3. When grasping the meat slices with starch thick slurry, add a little oil. The meat slices fried are crisper and more beautiful in color; 4. The meat slices fried for the first time still contain a certain amount of water. They will It will be softened soon. It needs to be fried for the second time after cooling. 5. The oil temperature of the fried meat should be kept a little high as far as possible. If time permits, it's better to fry it three times. It will achieve a good crispy taste. 6. The pot meat should be mainly sour, supplemented by sweetness. It's better to use rice vinegar. It's better not to use old vinegar. The acidity is too strong. Love tips-7. Starch can also be used with other starch. No special requirements; 8. When starch grasps the meat slices, if a little soybean oil is put in, the effect is better; 9. If time is not enough to fry 3 times, you can cut the meat slices
