Pot meat

By VicentaLakin

Pot meat
Pots are a very famous northeast dish. It completely breaks the impression that northeast vegetables are salty and screechy. The cuisine character is sour, so sweet。

Recipe Recommendations

  • tenderloin 400g
  • salad oil 500G
  • onion appropriate amount
  • coriander a little
  • sugar 3 spoons
  • white vinegar 2 spoons
  • tomato sauce 3 spoons
  • pepper a little
  • Jiang appropriate amount
  • chicken essence a little
  • flour appropriate amount
  • starch appropriate amount
  • cooking wine appropriate amount
  • salt appropriate amount

Steps for Pot meat

  • 1
    slice the rib, about 7 cm long, 5 cm wide, 0.5 cm thick, as shown: my thumbnails are about 1 cm, use this as a reference, cut a knife, half of it is 0.5 cm. my index finger is about 7 cm long, my thumb is about 5 cm wide. i'll match my fingers and cook my own food。
  • 2
    Scratch loose with a knife for taste and taste。
  • 3
    Magnify the meat tablets in the bowl for 30 minutes with salt, wine and pepper。
  • 4
    Chon-cheese, fragrance. The authentic approach should be white and ginger. There's only onions in the house
  • 5
    The tomato sauce, sugar, white vinegar, salt, chickens are condensed into bowl juice. It's supposed to be ketchup. There's more tomato sauce in the house。
  • 6
    Noodles. I'm used to flour and starch and eggs. Water flour + starch can also be used. Two eggs scattered and gradually added flour, starch and paste. Flour, starch ratio: 3:1. To sticky state. Add a piece of meat, evenly mixed, to make sure the piece is sticky. To prevent the loss of life during bombing。
  • 7
    500 grams of oil in the pot. At approximately 40-50% heat, a piece of oil goes down to the meat tablet, preventing it from being glued. It's going to blow the meat into light yellow. Until all the pieces are blown up. First bombing complete. The temperature of oil can be tried with chopsticks, 40% hot when the bubbles just burst, 50% hot when the bubbles disappear。
  • 8
    When the oil in the pot heats up to 70% of the heat, the frying piece of meat explodes to the brilliance, darker colours, and reserves are recovered. Seventy-eight percent of the heat is the state of the oil smoke。
  • 9
    After two fried meat chips。
  • 10
    There shall be a little oil in the pot, a little onions of ginger onions, a little red oil in the bowl, a little water, and a little sticky。
  • 11
    They're even with meat slices, and they're even with juice。
  • 12
    The finished product. Spill the cuisine。

    • Pot meat Make Tips

    it's just about half a cm. scratch it with a knife, for taste, taste, meat. this step must not be omitted. juice ratio: 3 sugar2 vinegar. if you like it a little bit, you'll have to be jealous. jealousy with white or rice vinegar. never use vinegar. it's sour in plain white vinegar. hanging is critical. the pasta can't be diluted, but when it explodes, it's broken. i've written every step of this recipe, and i hope it will help you! i've got a new gravy. the old pot bag doesn't have ketchup. personally, it's like new-style pan buns。

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