Cooking Steps

1. 

   Step1:If I use pork elbow, I can use it wherever I lik

2. 

   Step2:Sliced pork is two or three millimeters thicker than fried pork

3. 

   Step3:Meat slices with scallion and ginger wine, raw salt, hold for 10 minutes and let it tast

4. 

   Step4:Mix a sauce, sugar, honey, a little salt, a little starch, and mix well (adding honey is to enrich the taste; adding salt is to make the dish more beautiful; adding salt is to neutralize the taste of sugar and vinegar) tw

5. 

   Step5:The right amount of starch flour (starch to flour ratio 5-1) for making fried meat paste the amount of egg yolk depends on the amount of pork use

6. 

   Step6:Add water in small amount for many times and stir constantly. Pick up the observation state with chopsticks from time to time. As shown in the figure, poor fluidity and easy to break indicate that the paste is too thick and need to continue adding water

7. 

   Step7:As shown in the figure, there is a certain amount of liquidity paste into a uniform line state, just if the flow is too fast or cannot be picked up at all, it is too thi

8. 

   Step8:Allow the batter to stand for a few minutes, then add the marinated pork (remember to pick out the onion and ginger

9. 

   Step9:Heat the oil in the frying pork pot to about 190 ℃ and then put in the meat slices (be patient to unfold the meat slices one by one and then put them into the pot

10. 

    Step10:The fried and shaped surface of meat slices appears light yellow, leaving the pot (please ignore my old hot pot chopsticks

11. 

    Step11:Reheat the frying oil to about 230 ℃ and put it into the pot before frying. Do not fry the meat in batches too much at a time

12. 

    Step12:Fry until the skin is crisp and hard and the meat is golden yellow (the purpose of this process is to control the meat slices by high-temperature frying, inhale the extra oil and make the meat taste better to achieve real tender outside and inside

13. 

    Step13:Before the remaining oil is poured into the market, the sauce will be bubbled and starch gelatinized into the fried meat slices

14. 

    Step14:Turn over the pot and let the sauce evenly wrap the meat slices. Before leaving the pot, cook in a little rice vinegar to enhance the flavor. Add shredded onion and coriander to decorate the pot

15. 

    Step15:The sauce of pot meat is white sauce, that is to say, the taste without color is sour and sweet, so it must be seasoned with sugar and vinegar and a small amount of salt, so the sauce with tomato sauce and soy sauce is not the authentic method of pot meat

16. 

    Step16:The sauce is called stir fried sauce. It's characterized by being dry and clear, no sauce is found in the dish, and only a thin layer of oil is shining