Pot meat
By VicentaLakin
The pot bun (known as DoubleCookedPorkSlices) is a north-east dish that began in the year with Yoon Doo, the chef of Harbin Province. It's widely spread, and it's good for dinner at the national party. It's good for dinner to come out at night。
Recipe Recommendations
- pork tenderloin 500G
- potato starch 200g
- carrots one
- green onions one
- garlic one
- ginger one
- white sugar 60g
- white vinegar 40g
- soy sauce 15g
- cooking wine 30g
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Pot meat
1
pick a fresh pig's rib, cut into about 1 cm thick。
2
Cut the ginger, onions, carrots into silk。
3
Hit the meat chip with the knife back and let it loose。
4
Add ginger and white vinegar, make the meat slices for about 10 minutes。
5
200g starch mixed with water。
6
Put the pickled piece of meat in the starch。
7
And now we're going to make juices, ginger, carrots, onions, white vinegar, sugar, raw, wine mixed, evenly mixed。
8
A boiler of oil, with a temperature of 60% hot, lays out the squeezed meat tablets, and a medium and small fire is set for 50 seconds。
9
When it is recovered, the fire burns the oil up to a temperature of 7%, then the pot blows again for 30 seconds。
10
There's a little oil in the pot, and the garlic smells, and the sauce is fixed。
11
Join the fried meat tablet and fire the sauce evenly on it。
12
The pot bag is finished。Pot meat Make Tips
1. Pig meat needs to be in larger shapes so that it can be covered in an evenly slurry. 2. Pork slices of meat are to be fried in a piece and are to be separated from them from time to time in order to avoid the sticking of the slices, which cannot be flattened。