pot meat
By SalmaBraun
Ingredients: ketchup,salt,pork loin,water starch,MSG,white granulated sugar,concentrated orange juice,white rice vinegar,iced plum sauce
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for pot meat
1
Cut the tenderloin into large pieces 2cm wide, 4cm long, 1cm thick, put them into a bowl, add a little cooking wine and salt, and grasp well, add a little cold water dry starch 20g, and grasp well with your hands.2
Add salad oil to the pan and cook it at 60% heat. Put the evenly grabbed slices of meat along the edge of the pan into the oil pan and fry them to shape. Pick it up, increase the oil temperature to 80% heat, and add the slices again when the oil temperature rises to 80% heat. Fry the slices until golden brown, pick up, and pour out the oil in the pan.3
Sit the cleaned pan on the heat and add a little oil. First pour the seasoning in front of it into a bowl and mix well. Pour the juice from the bowl into the pan and simmer well, and quickly pour in the fried meat slices.