Chinese Food
Pork in pot
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My best friend is from Northeast China. I'm from Sichuan Province. We both love pot and baorou. So we tried it once. We did it for the first time. It was very successful.
Cooking ingredients
Cooking Steps
Step1:Cut the meat into large pieces. Add onion, ginger, garlic, salt, cooking wine and chicken essence. Season and marinate to taste. Set asid
Step2:Mix the water and starch evenly to form a paste. Don't put too much water, or the sauce won't hang on the meat
Step3:Heat the oil until it boils
Step4:Hang all the meat in the sauce for the first time. Fry over high heat and remove
Step5:Hang all the meat in the sauce for a second time. Fry over high heat and remove all the meat
Step6:Fry all the meat for a third time. Fry it over medium low heat until it's golden
Step7:Put the oil in the pot (you can use the oil left over from the fried meat). Heat up the pot and put in the sweet and sour juice until it boils. Put in the meat. Turn the medium heat to stir fry the meat and the juice evenly. About 2-5 minutes. Put in the onion shreds. Stir the carrot shreds for 30 seconds and put them out of the pan.
Cooking tips:1. Be careful of hot oil. Scoop up the meat with a leaky spoon. Don't use chopsticks to clamp it. It's easy to fall. It will burn. 2. The proportion of sour and sweet taste is made according to your own preference. You can taste the sweet and sour juice by yourself, and you have skills to make a good dish.
