Pot meat

By VicentaLakin

Pot meat
The original pot, a northeast dish, was created during the year to win the cook Zheng Heung Wen from Indo, Harbin Province. After cooking, the color is yellow and sweet. The pot is designed to adapt to the taste of guest meat and to transform the salty “charded meat” into a sour and sweet dish. The pig's larvae is usually smelted, covered in slurry, fried to gold, then made with fried tarts。

Recipe Recommendations

  • pork tenderloin 200g
  • Jiang appropriate amount
  • coriander appropriate amount
  • carrots appropriate amount
  • salt a little
  • cooking wine a little
  • white sugar appropriate amount
  • white pepper a little

Steps for Pot meat

  • Make Pot meat step 0
    1
    The rib is cut to 3 cm wide and 1 cm thick。
  • Make Pot meat step 1
    2
    Add a little salt, a little white pepper powder, a little wine, a little soy oil, a 1:1 ratio of starch to water, to make it ready。
  • Make Pot meat step 2
    3
    Juice: ratio of sugar to rice vinegar to 1:1。
  • Make Pot meat step 3
    4
    The temperature is 60% hot and the meat tablets are blown up, and then the meat tablets are made, and the temperature is 80% hot and repeated。
  • Make Pot meat step 4
    5
    The focus of burning out the pot is to blow again。
  • Make Pot meat step 5
    6
    The pot is full of oil and ginger carrots。
  • Make Pot meat step 6
    7
    They pour in fried meat with cuisine, cook sugar and vinegar, and make pots out quickly。
  • Make Pot meat step 7
    8
    Load complete。

    • Pot meat Make Tips

    And if you want to make a good pot bag, you have to use 9° m vinegar: 2 ri spinals to blow up again. Nose

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