The pot of meat (English name: Double Cooked Pork Slices), formerly known as the pot roast meat, is a northeastern dish. During the Guangxu period, it was created by the hand of Zheng Xingwen, the chef of Yin Du Xuexue in Harbin. The pot of meat is adapted to the taste of foreign guests, and the savory taste of "scorched pork strips" has been changed into a sweet and sour taste. Usually, the pork tenderloin slices are marinated in the taste, wrapped in deep-fried syrup, fried in a pot until golden brown, and then boiled and sautéed. The color of the dish is golden and the taste is sweet and sour. ----Baidu Encyclopedia
The pork loin is the strip of tender meat on the inside of the pig's vertebrae. Large ridges and small ridges, large ridges are large ribs connected to the outside of the lean meat with ribs, usually eat the big row after the bone is the tenderloin, the small ridge is a muscle inside the spine, relatively small, very tender.
First cut the meat into a half or two thick slices. Put it in a suitable bowl, add salt, cooking wine, a little cinnamon and white pepper, grab it by hand and salt for one minute.
Match the red pepper to the spicy stem and shred. Onions, ginger and shredded. Sliced garlic. Sliced parsley.
Take a large bowl, pour as much starch as possible in the bowl, pour in cold water, grab it evenly with your hands, and do not have dry powder. (The feeling of paste is to catch it, and it can flow down, in the bowl, one Grab the can see the bottom of the bowl). After adding the oil, grab it and wait for two minutes.
Add juice to the salt
Above the honey, stir well.
Pour the marinated meat into the paste. Note: Do not grab with your hands, rub it with your hands, and bury your meat in the batter.
The pan is oiled, 60% hot, and a piece of meat is fried. Then remove the meat, until the oil is burned to 75% and a half, then re-cook the meat, fry until slightly yellow, and control the oil.
Leave a little oil in the pan, pour it into the hot oil, pour the juice into a large drop of water, pour the fried meat and side dish, stir fry (bash), pan out ~ stir well Out of the pot, just a few seconds!
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The meat must be dried before slicing! I really found it too difficult to talk, not at all simple - fried meat to be fried, after the bombing with a colander, pick up a piece, upside down, it sounds very crisp. *I really found it too difficult to talk, not at all simple~