Improved Northeast Pot Pork

By EveJast

Improved Northeast Pot Pork
Another dish I like best in my hometown is pot wrapped pork. I have loved it since I was a child. Every time my father goes to a restaurant, he will remember to bring me a portion.
This time I went home and ate a modified version of pot wrapped meat at the restaurant-I thought it was also very special, so I also tried it at home and made it for my family.

Recipe Recommendations

  • tenderloin appropriate amount
  • potatoes appropriate amount
  • starch appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • coriander appropriate amount
  • vinegar appropriate amount
  • sugar appropriate amount
  • salt appropriate amount

Steps for Improved Northeast Pot Pork

  • Make step 0
    1
    Cut the tenderloin into thick slices about 1.5mm, mix well with salt, chicken essence, and cooking wine and marinate. Shred green onions and ginger, and cut coriander into 3 cm long pieces.
  • Make step 1
    2
    Mix sugar, vinegar, and salt evenly, and mix it according to your taste. Add more sugar if you like sweet.
  • Make step 2
    3
    Place the potatoes in a steamer and steam them.
  • 4
    Add a little water to mix the starch into a starch paste, mix in the marinated meat slices, and make each piece of meat evenly hang the paste.
  • Make step 3
    5
    Put the oil in the pan, fry the paste meat in the pan until golden brown and fish out.
  • Make step 4
    6
    Add the steamed potatoes in the paste and fry until golden brown.
  • Make step 5
    7
    Put oil into the frying pan and pour in the sauce and shredded spring onion and ginger from step 2. Add the fried meat slices and potato pieces and stir fry quickly. Wait until each piece of meat is evenly covered with the sauce and thicken with water and starch to stop fire.
  • Make step 6
    8
    Sprinkle in cilantro and decorate.

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