Chinese Food
Pork in pot
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Double cooked pork slices, formerly known as pot fried pork slices, is a northeast dish. It was created by Zheng Xingwen, a chef from Daotai Prefecture of Harbin during the reign of Guangxu. As a native of Northeast China, this dish has been deeply impressed by the memory of small cooking. Today we will share this taste.
Cooking ingredients
Cooking Steps
Step1:Slice pork leg. Add some salt for about 10 minutes. Wrap it with dry starch.
Step2:Add water and a little cooking oil to the sweet potato powder and mix it into starch juice for use.
Step3:Take a spoonful of sweet potato powder, water, tomato sauce, light soy sauce, white vinegar, sugar, sesame oil and mix them in the sauce for later use. Add more oil to the pot. Heat to 70% heat. Wrap the wrapped meat slices with the starch juice of step 2 and fry in the pot until it is over medium heat. Leave the two sides golden yellow and drain the oil. Let it cool for 2 minutes and then fry for 30 seconds.
Step4:Take out the frying oil. Leave a little in the pot. Light the heat. Put the sauce of step 3 into the pot. After a little foaming, pour the fried meat into the pot. Mix it and leave the pot immediately. You can also add coriander and carrot shreds according to your preference.
Cooking tips:1. Tenderer pork loin. 2. Deep fry until the meat is sliced. Don't turn it over when it's in the pot. 3. The purpose of frying is to make the meat crispy. 4. In the process of frying, the oil temperature is high. Be careful of scalding. There are skills in making delicious dishes.
