Pork wrapped in pot is a traditional dish in Northeast China. It is sweet and sour. It has always been a meat dish that I often like
Of course, my niece also likes it a lot and always orders it every time she goes to a restaurant
It is delicious not only because it is crispy on the outside and tender on the inside, but also because of its sweet and sour taste. It is eaten with shredded onions and ginger. It is beautiful!
Northeast pot buns with pork
Recipe Recommendations
- medium spice
- fried
- half an hour
- ordinary
Steps for Northeast pot buns with pork
1
3 taels of tenderloin meat, half of pepper and carrot, and a little ginger, green onion and coriander.
2
Slice the meat (about 1.5mm), and shred the remaining ingredients.
3
Add the meat with oil, grab and marinate for 2 minutes, add water to the starch and add a little oil to make a paste, and place the meat in the starch paste.
4
Fry the pork slices wrapped in batter in oil pan.
5
Remove and drain the freshly fried meat.
6
Fry in the pan for the second time.
7
A little sugar, vinegar, and ketchup, mix with the remaining ingredients.
8
Heat a little oil, add the remaining ingredients and meat, stir fry and set up paste.Northeast pot buns with pork Make Tips
1. You can put the meat in the refrigerator first, so it is easier to cut. 2. Coating part: The starch water should be on the thicker side; add a little oil to the starch water to prevent sticking. 3. Frying part: Fry twice. The first time is to cook it through until light yellow, then drain the oil. The second time is for coloring, which gives the best result. 3. You must add a lot of sugar, hehe.