Chinese Food
Pork in pot
(109336 views)
When I was a child, I thought the pot and baorou was the best thing. The reason was that I didn't know how to make the pot and baorou, which was tender outside and inside. I thought it was troublesome to make it. To put it bluntly, I am lazy. So I'm going to try it today. A good pot meat should be moderate in sour, sweet and salty taste. It should not be too salty or completely covered by sweet and sour taste. Especially, it should not be too sweet or too sour. (the quantity of food and population varies with the quantity of dishes. The ingredients and quantity I wrote are for two people.)
Cooking ingredients
Cooking Steps
Step1:① Wash pork tenderloin slice 3mm thick. Add 1 tablespoon salt, 1 tablespoon cooking wine, 1 egg, 100g starch, 100g water and mix well. Marinate for 15 minutes. ② Heat the oil pan to 160 degrees. Fry the meat slices for about three minutes. Remove and cool. Repeat the same operation for three times. The third time, heat the oil to 180 ℃ and fry until the color is golden. ③ Stir fry the carrot and sauce (sugar 60g, white vinegar 10g, salt 3G) for a while. ④ When the juice thickens, pour in the fried meat slices. Stir well. Wrap the meat slices in the sauce. The pot is finished.
Cooking tips:In fact, we need to add two kinds of vinegar: white vinegar and rice vinegar. But I don't think it's necessary to use a kind of white vinegar. When the pot is cooked well, we must eat it while it's hot, so that we can feel tender inside and outside. It will harden when it's cold and taste worse. There are skills in making delicious dishes.
