Chinese Food
Steamed pork in pot
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Most of the pot meat I usually eat is sour and sweet. The students with bad teeth don't want to know. My wrong way is old-fashioned salty. I like it very much.
Cooking ingredients
Cooking Steps
Step1:Slice the meat into 3mm thick slices (if you like crispy taste, it will be thin). Pat with a knife. Marinate the wine, white pepper, soy sauce, salt, onion and ginger for more than half an hour.
Step2:Starch is mixed with clear water and soaked. The ratio of starch and water is 3-1. After thorough precipitation, only a thin layer of water can be seen on the top (that is, the legendary state of non-Newtonian liquid
Step3:Mix the materials of the juice part evenly for standby.
Step4:Put the marinated meat into the starch paste and grasp it well (it is very important to grasp this step
Step5:Heat the pot with cooking oil until it is 70% hot. Fry the slices one by one until they are shaped into golden yellow.
Step6:Cut the carrot. Slice the garlic.
Step7:Continue to heat the oil in the hot pot to 80% of the heat (start to smoke), and then put it into all the meat slices and fry them again. Until the meat slices turn a little deeper golden yellow, take out the oil control standby (this step takes a short time. A few seconds
Step8:Leave a little oil in the pan (slightly less than the usual amount of stir fry) and heat. Pour in the mixed material juice and add garlic slices. Stir evenly. Quickly put in the fried meat slices and then add carrot shreds and coriander slices. Stir evenly and immediately out of the pan.
Step9:Serve with cilantro.
Step10:You can add a drop of sesame oil to your favorite sauce. It's delicious.
Step11:Salty old-fashioned pot meat. I'm sure you'll like i
Cooking tips:The meat slices must be fried before the final frying for the second time. Potato starch is recommended. The bacon slices were salted. So don't add too much salt in the sauce. There are skills in making delicious dishes.
