Chinese Food
Authentic northeast pot meat
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I grew up in Harbin. My favorite dish is pot and baorou, a special dish in my hometown. Every time I go to a restaurant, I have to order it. After graduation, I go far away from home, but I often miss the flavor of my hometown. After many times of development, I finally get the essence. Ha ha. I love Harbin. I love Northeast China.
Cooking ingredients
Cooking Steps
Step1:Slice the onion, ginger and carrot. Slice the garlic. Slice the coriander. Cut the tenderloin into 23 mm thick slices. Pat it loose with the back of the knife after slicin
Step2:Making water starch - take three tablespoons of potato starch. Add some water without starch. Soak for 1 hour and remove the floating water
Step3:Marinate meat slices - add a little cooking wine, white pepper, chicken essence, salt and a egg white. Mix well and marinate for 15 minutes
Step4:Empty the tray and pour in the right amount of starc
Step5:Coat the cured meat with dry starc
Step6:Pour the meat slices into the soaked water starch and add a little edible oil (if it's not stirred, add a little water. Be sure to add a little bit of prevention and dilution) and knead by yourself. Hang the paste evenly on the meat slices without flowing down (but the lake can't be too dry
Step7:Pour in enough oil in the hot pot. Heat it to 60% heat (put chopsticks in. The tips of chopsticks are bubbling). Put in the meat slices
Step8:Fry until light yellow. Remov
Step9:Heat the oil again to 90% of the heat (the pan emits fumes). Fry the meat slices agai
Step10:Deep fry until golden. Shake with the hedge. There is a crash of hard shell. Remove it (not long. 1 minute at most. 2 minutes if the stove is not hot at home
Step11:Pour out the hot oil, leave a little base oil, put in 2 teaspoons sugar, 2 teaspoons vinegar, 1 teaspoon water (if you like to eat sweet, put in more sugar, on the contrary, more vinegar). Put in onion, ginger, garlic, carrot shreds, add a little salt, chicken essence. When the sugar is completely dissolved, pour in the fried meat slices. Stir evenly, then add the parsley section. Stir fry for a few times, and then leave the pot.
Step12:It's more detailed. But more practice is needed to make the most authentic taste and taste. Finally, please call it sweet and sour pork fillet or sweet and sour pork slices. There is no ketchup in the authentic pot. If you don't know anything else, leave me a messag
Cooking tips:When mixing the batter, make sure to add a little oil. This will make the meat chips crisper. Sugar and vinegar don't have to be two teaspoons. The ratio is 1-1. The sweet ones are 2-1.5. You need to pat the meat. It tastes better. No ketchup. There are skills in making delicious dishes.
