Chinese Food
Old style pot meat
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Do you remember the taste of baorou when you were a kid? Now all the pot meat we eat in our restaurant is new-style pot meat. It's all made of 9-degree rice vinegar with strong sour taste. Try the old-fashioned pot meat. Recall the pot and pork in childhood
Cooking ingredients
Cooking Steps
Step1:Pork tenderloin. Look for the angle slice of the shredded pork. It's just the right size. It's about 34 mm thic
Step2:Put it in the container. Add some cooking wine. Add a little salt to improve the taste. Use your hands to grasp it well. It will be glossy. Put it aside for preparation
Step3:The auxiliary materials are ready. The green onion silk should use the green onion white part. The coriander should be placed separately
Step4:Make sure the sugar and vinegar are well mixed and melted.
Step5:Mix potato starch with water and soak for more than 2 hours. I use it one night in advance. This kind of starch is better. Be sure to prepare more potato flour. If you are not afraid of more, you will not be enough. About three bowls of potato flour. Pour the excess water into a paste by hand. If it's too dry, add water. Add it little by little. Don't be too thin. Otherwise, it won't hang the meat. If it's too thin, add water and stand for a while, pour out the floating water on it, and then adjust i
Step6:Add oil with a spoon. Medium heat the oil at 56 ℃. Put the bamboo chopsticks into the oil and there will be small bubbles. Put the starch on the meat and fry it in the oil pan. About 56 pieces of meat at a time. Time generally depends on the meat floating. Scoop it out with a spoon. Turn the cooking oil to 78%. It looks like smoking. Then put the steel fried meat into the oil pan and fry for more than ten seconds. Don't fry it black.
Step7:Leave a little oil in the pot and continue the fire. Put in the auxiliary materials and explode. Pour in 8 / 10 of the melted sugar and vinegar juice and stir fry. Do not fry for too long. Vinegar is volatile. It will be sweet if you fry for too long. Then put in the meat and coriander and quickly stir fry for a few seconds. Take a piece of meat and taste it. If it's not sweet and sour enough, add in the remaining sweet and sour juice. Stir for a few times and out of the pot.
Step8:The pot meat made in this way won't be too hard. I don't like it to be too hard and crisp. It's called Juya huazi in Northeast Chinese. This is just right. If you want to be soft, you will turn it over in the juice for dozens of seconds. If you want to hurry up, turn it over quickly and get out of the po
Cooking tips:Remember to use pure potato starch. In addition, vinegar extract is not allowed in this dish. You will never like that pungent smell There are skills in making delicious dishes.
