Chinese Food
Pork in pot
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As early as a few years ago, I had a stereotype about the Northeast cuisine. It was that the ingredients, cooking methods and processes were very simple. The stew of this dish and that dish would be finished. In the ideal, it's the same with baorou. When the meat paste is battered and fried, and the sauce is rolled, it's OK. When I came to cook, I tried six times before and after to make a decent pot and baorou. It set the highest failure record of making Chinese food. No other dish can break today.
Cooking ingredients
Cooking Steps
Step1:Slice the tenderloin. Pat with a knife. Add some salt and mix well. Shred carrot and onion.
Step2:Prepare a bowl of dry starch and a bowl of starch paste. The proportion of starch and water in starch paste is 1-2. One spoon of powder and two spoons of water. The paste is thick enough to stick hands. Add a few drops of edible oil.
Step3:The flour is dried first and then pasted.
Step4:Add enough oil into the pot. Heat to 70%. Fry for about 23 minutes. Fry again after cooking. About 1 minute. When frying, always use chopsticks to pick and pull twice to avoid stickiness.
Step5:Mix the white vinegar, aged vinegar and cooking wine in the proportion of 3-2-1 into half a bowl of sauce, then add about 3 tablespoons of sugar. Mix well.
Step6:Add a small amount of cooking oil to the hot pot. Add carrots and scallions. Stir fry for a while, then pour in the mixed sweet and vinegar juice. Add some salt. Pour in the fried meat slices. Stir well and take the juice out of the pot.
Cooking tips:The key points of six failures are as follows - 1. Using potato starch. 2. The starch paste should be thick enough. Put some cooking oil in it. 3. Paste a layer of dry powder before hanging. 4. Heat the oil to 70% heat and then cut the meat. Make sure to fry again. 5. Be sure to put enough sugar in the sweet and sour juice. There are skills in making delicious dishes.
