Chinese Food
Pork in pot
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Finally, I made this pot and baorou by myself. This is my favorite dish. Why do I like it? Maybe it's because it's the first meat dish that I went to a restaurant when I was a child. Maybe it's the only dish that can be named when I've been to a restaurant. Maybe I can't forget the sour and sweet taste when I first ate it. Maybe mentioning its name is full of memories of my childhood. Nowadays, there are many restaurants. I have also eaten many people's pot and baorou, but I can't find the lingering taste of my childhood. Friends often say that you feel good when you were a child. That's because you have eaten too much now. There's no lack of flavor anymore. So after all, there's no hour of curiosity but a lot of expectations. Looking at my daughter happily saying that it's delicious. I really don't think it's delicious in a restaurant. But I made it. It's the taste of a child. It's the taste of a father. This is pot meat. It's our sweet and sour life.
Cooking ingredients
Cooking Steps
Step1:Slice the tenderloin into 3 mm slice
Step2:Sprinkle white pepper, salt, cooking wine and marinate for about 20 minute
Step3:Take a proper amount of starch, pour in a proper amount of water, and let it stand for half an hou
Step4:Cut ingredients for us
Step5:Put dry powder on the cured meat firs
Step6:Pour out the top water of the starch foam, add some oil, stir it, and then dip the meat with wet starc
Step7:Oil to 7 to 8 layers, turn to medium heat and put in meat slice
Step8:First blas
Step9:Turn on the fire, wait for the oil temperature to rise, pour in and fry again until golden brown is remove
Step10:Leave the bottom oil in the pan and stir in the pan. Mix the white vinegar and sugar and pour in some salt
Step11:Pour in the meat, stir fry and add the carrot and coriande
Step12:Out of the pot.....
Cooking tips:The most difficult thing is that starch and fried dishes are both delicious and skillful.
