Chinese Food
Old style pot meat
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This is a famous dish of Harbin in Northeast China. It has a history of more than 100 years.
Cooking ingredients
Cooking Steps
Step1:Add starch to water, just like milk. Keep still for more than half an hour. Separate the starch precipitation water completely. Pour out the water on it, add some soybean oil and meat slices, and then mix wel
Step2:It doesn't matter how many cilantro sticks you prepare. Sweet and sour juice. Taste the sweet together. Then add a small spoon of salt and a little soy sauce.
Step3:Mixed juice. Yellowing is the reason for the extra soy sauce, not the orange juice. The juice is not too much. Just hang the meat well
Step4:Fry the meat slices in 60% oil. The oil temperature is as shown in the figure. Fry the meat slices in the middle for a while and knock them. It's normal to stick them together just after putting them. If you want to separate the meat slices just after putting them in the middle, it's not only difficult but also easy to damage the skin. Fry them hard and take out the oil temperature to rise and fry them again for a while
Step5:Put some oil in the bottom and boil the sweet and sour juice until it is thick. Put in the ingredients and meat. Stir quickly and out of the pot.
Step6:The finished product is crisp outside and tender inside. The taste is absolutely authenti
Step7:Agai
Cooking tips:The most authentic way is to cook juice. The fire is not good at home. I didn't reach that level either. But the sleeping juice is also good. The color of the finished pot meat has something to do with the oil. The salad is white when fried. The dark soybean oil is golden when fried. The little black dot on the meat is that I didn't get the dregs of other things before frying the pot meat. I have skills to practice cooking more.
