Chinese Food
Detailed practice of authentic northeast pot meat
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I'm from Northeast China. It's too hard to get authentic pot meat. Only my own research and Exploration - repeated experiments finally ate the taste of childhood
Cooking ingredients
Cooking Steps
Step1:Select the outer fillet of the inner fillet of the pig (it's a little harder than the inner fillet. It's easier to cut it into shape). Cut it into large pieces with a thickness of about 3mm (not along the stubble. The cut surface is patterned).
Step2:Add 2 tablespoons cooking wine and a little salt. Marinate well (make sure each piece of meat sticks well).
Step3:Cover with plastic wrap and refrigerate for more than half an hour. It will taste better if the time is longer (and not too long. Then the meat will not be fresh).
Step4:Dip each piece of meat in a thin layer of flour. This is to better stick on the wet starch.
Step5:Use a small amount of water to make water starch. Use northeast potato powder (key) with high viscosity. Add a little oil to the acid evenly. (because the size of the slices is different. The amount of starch is determined by yourself. Just make sure that every piece of meat can be dipped with wet starch. It's a waste.
Step6:Pour in half a pot of oil. Heat until the wooden chopsticks are inserted into the small bubbles. Turn to medium and low heat. When the oil temperature is low, the starch will stick. If the oil temperature is too high, the inner surface will not penetrate and the outer surface will be hard (I have used the oil once, so there is some foaming. The new oil has no foam
Step7:Dip the slices of meat into a layer of water starch. It's good to be thin.
Step8:When you put one piece into the oil pan, there will be bubbles around immediately. Otherwise, the oil temperature is not enough. Fry with medium or small heat. Don't move when you just leave the pan to avoid adhesion. Use chopsticks to gently push it to avoid adhesion with other pieces. Stretch and fry each piece of meat to avoid overlapping. After blasting, the surface will be hardened and fished out. Turn off the fire.
Step9:After the first blast, it looks white. It's still a little soft. Wait a moment. Let's cool it down and then blast it for the second time.
Step10:Cool down and cut shredded scallion, ginger, carrot and coriander at the same time (because my mother and I like to eat more side dishes, so put more. Some people only like meat. Use them to decorate. Then put less. Whatever you want
Step11:Open fire again. When the oil temperature is high and the smoke is slight, put all the meat pieces into the frying till the surface is mottled with golden yellow and take out. At this time, the surface is brittle. Make soup quickly.
Step12:Put in a small amount of oil. Stir fry onion and ginger in medium heat. When it's a little yellow, turn it down. Put in 4 tablespoons of sugar. Stir continuously until the sugar turns to juice and the color gradually darkens.
Step13:In the process of boiling sugar Patienc
Step14:When the sugar turns light brown, add carrots and coriander. Pour in white rice vinegar and boil over high hea
Step15:
Step16:
Cooking tips:Some materials are not written too carefully, because the details may be different. But according to the steps, you should be satisfied with your taste. If you don't understand, just ask me welcome. There are skills in making delicious dishes.
