How to make Pot meat - VicentaLakin's Recipe

Recipe Recommendations

potato starch 1 large bowl
carrots half a
coriander two
ginger appropriate amount
pork tenderloin 300 grams
white sugar two tablespoons
white pepper appropriate amount
white vinegar two tablespoons
salt appropriate amount
chicken essence appropriate amount
cooking wine appropriate amount

sweet and sour
fried
an hour
ordinary

Steps for Pot meat

1

This is all the main ingredients

2

First of all, we're going to use starch, which we're going to use, because it's much more sticky and easier to hang, and we're going to add the right amount of starch to the size of the meat, around a small bowl, and we're going to mix it with fresh water。

3

Smuggle evenly, immersed for ten minutes。

4

As the starch is immersed, we slice the meat。

5

Add a proper amount of salt, chicken, wine, white pepper powder, flattening。

6

We'll have the ginger, carrots and chords and the fragrances to spare。

7

When ready, the starch is almost immersed, and after about 10 minutes of soaking, it presents two layers, all of which are concentrated on the bottom, and the upper layer is essentially clean water。

8

Down with the upper water

9

Leave a sticky starch layer with a few drops of edible oil。

10

Smuggle evenly

11

Here we go. Two Chinese spoons of sugar。

12

The ratio of sugar and vinegar added to the two spoons is about one to one, but it can also increase or decrease the proportion of vinegar according to your personal taste, plus a proper amount of salt, which can be evened。

13

Picked meat, covered with starch, spare。

14

A proper amount of oil is added to the pot, as it is mainly fried, so the amount is more. I don't like to zoom in on half the boiler at the restaurant to avoid wasting my choice of a small-calibre pan, so that the same amount of oil will be more liquid and more suitable for fried vegetables。

15

A piece of meat on the surface of dry starch is placed in wet starch。

16

When it's about 50% hot, fry the meat in the pan. Please maintain a small and medium firepower so as to ensure that the inside of the meat is blown up and not worn out。

17

When it hits two sides of the gold, it's back-up。

18

A little bit more oil at this time, and a little more oil for the Flaming Ambassador, to wait for smoke。

19

Blasted meat before entering, quickly resumed, quickly recovered。

20

All the pieces of meat are back up again, and the color is better. The first little fire was made to fertilize the meat, the second high temperature was made to make the surface of the meat corrosive。

21

I don't promote waste, the oil that's been fried with a spoon to leach the impurities, and it's basically clear. (If you would mind ignoring this move, use the new oil directly

22

There will be some black sediment at the bottom of the oil after filtering the impurities. Don't worry, it will be okay to use it as long as it is not poured into the pot。

23

Now change the normal size of the frying pan, fire, pour the filtered oil into the pot, and be careful not to pour the bottom black sediment into the pan。