Chinese Food
Private dishes ~ pot and baorou this is a famous northeast dish. Hard dish.
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When it comes to pot meat, no one in the Northeast knows. It's really crispy outside and tender inside. It's sweet and sour and crispy. The saliva stayed. There are many Northeast restaurants all over the country. They all have this dish. Many Northeast people live in Sanya. So there are many Northeast restaurants in Sanya. It seems that a northeast restaurant in Danzhou district is not bad. The pot and baorou are also authentic. There are a lot of them. Ah, I'm greedy. I'll make it at home. I may have eaten a lot. I've learned a lot about this dish. Let's start.
Cooking ingredients
Cooking Steps
Step1:Onion, ginger, carrot, shred, garlic slice, coriander, 2 pieces, wash clean, cut into pieces, ready to use.
Step2:It doesn't matter how much water starch is soaked in. After 20 minutes, pour out the upper layer of water.
Step3:Seasoning juice; vinegar. Sugar ratio is 1; 3. Add salt and chicken essence. And vinegar is better to use white vinegar. I don't use balsamic vinegar. The color is heavier. It's not particularly sour. After mixing, you can taste it. It's ok if you like it.
Step4:Cut the meat into less than 1 cm pieces. Put them in the starch paste. Mix well. Even with your hands. Starch to remove the surface of the water layer. The rest of the stir is very sticky. Let each piece of meat be evenly wrapped with starch. It doesn't matter if it's thick. It can't be too little. Because only when they are wrapped and fried can they wrap the gravy inside, so that they can be crispy and tender.
Step5:Fried meat; it's very hot. Heat the oil at 70% and put it into the meat slices wrapped in the paste. Of course, I'm not happy to put too much oil at home. So raise the side of the pot. This can save the oil. Because the fried oil will not be used again and will be poured out. After the meat slices are fried once, take out the meat slices. Preheat the pot again. The oil temperature rises to 80% again. Then put all the meat slices into the pot and fry again. The same operation is repeated again. It is repeated fried twice. Finally, fry until golden crisp.
Step6:The fried meat is put in a plate for later use. Pour out the oil in the pot. Brush it clean. Put a little oil in it. Put in onion, ginger and garlic. Stir fry the carrot to make it fragrant. Pour in the prepared sauce. Stir until it is thick. Taste the taste. It's just right.
Step7:Pour the boiled juice on the fried meat and it's done. If it's the chef who can put the meat slices into the sauce pot and shake them for a few times to make a pan. We haven't practiced the spoon at home. Let's be simple. Anyway, we can make it taste. It looks like 70,80%. I think it's very good.
Step8:The color is so bright. Shake your eyes. It's delicious. It's very appetizing.
Cooking tips:The key point of this dish is the frying step. If someone tells you to put the egg white when mixing the batter, it's a layman. Don't do it. The egg white meat can't be fried hard. It's soft. It's a soft fried tenderloin. There are skills in making delicious dishes.
