Pot meat

By VicentaLakin

Pot meat
Although not from the Northeast, as a northeast daughter-in-law, I'd like to learn a few famous dishes from the northeast, such as pot buns, pork chops, white meat, catfish eggplants, northeast chowders, sour sauce bars, chowders... The Northeast is really too much specialty. With the constant advice of Mr. Big Nose, who is more picky, I'm just a cook, but there's still a difference, but I can do it as a guest. Today, Chef Dong shares this famous Northeast dish, the pot of meat

Recipe Recommendations

  • Zhutongji appropriate amount
  • coriander appropriate amount
  • Jiang appropriate amount
  • flour appropriate amount
  • cooking wine appropriate amount
  • white vinegar appropriate amount
  • peanut oil appropriate amount
  • carrots appropriate amount
  • onion appropriate amount
  • corn starch appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • white sugar appropriate amount

Steps for Pot meat

  • Make Pot meat step 0
    1
    Get your food ready
  • Make Pot meat step 1
    2
    Cut the ridge of the pig into a piece of meat about a coin thick
  • Make Pot meat step 2
    3
    Add a proper amount of wine, salt and raw pickles to the meat tablet for 10 minutes
  • Make Pot meat step 3
    4
    Corn starch and flour in 2:1 ratio and water in the past. Status
  • Make Pot meat step 4
    5
    Carrots, onions, ginger-cheese, fragrances
  • Make Pot meat step 5
    6
    Get sugar, vinegar and starch
  • Make Pot meat step 6
    7
    Put peanut oil in the pot
  • Make Pot meat step 7
    8
    Heated to 50 or 60% heat, inserted in chopsticks, indicating that the temperature of the oil has been reached when the bubble around the chopsticks rises
  • Make Pot meat step 8
    9
    Scratch a piece of meat and dust
  • Make Pot meat step 9
    10
    I'm gonna put a piece of meat in the hot oil
  • Make Pot meat step 10
    11
    We'll take out the control oil
  • Make Pot meat step 11
    12
    Turn the fire into the fire, heat the oil up to 70 or 80%, put it in the fried meat tablets, blow it up for about a minute, get the spare
  • Make Pot meat step 12
    13
    Save the bottom oil in the pot, half the sugar
  • Make Pot meat step 13
    14
    Flay the sugar to color, add hot water, salt and water starch, and make it sticky
  • Make Pot meat step 14
    15
    Put the fried meat and carrots, onions, gingers and spices in the pot, and then add the other half of the sugar and turn it up fast
  • Make Pot meat step 15
    16
    We'll have every piece of meat covered in soup juice, and we'll pour vinegar on the side of the pot

    • Pot meat Make Tips

    1. When making Guobaorou, choosing the right meat is important; generally, pork tenderloin is used, but for better presentation and easier cutting, I chose pork loin, although the texture is slightly inferior. 2. It is best to marinate the meat slices in advance so that the meat is more flavorful. 3. Add an appropriate amount of flour, which will make the texture of the meat smoother and more tender. 4. The meat must be fried twice; the first time is to cook the meat through, and the second time makes the outer layer crispier. 5. Adding sugar to the oil is for caramelizing the meat; this tastes better than using light soy sauce for color, and the appearance is also more vibrant. 6. You need to add some white sugar when stir-frying the meat slices. This is because the sugar undergoes a caramelization reaction when creating the sugar color and is not very sweet; adding white sugar at the end is to increase the sweetness. You can omit this if you do not want it to be too sweet. 7. Authentic Northeastern Guobaorou has a strong aroma of white vinegar when served, so be sure to pour in the white vinegar just before the dish is finished.

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