pot meat
Ingredients: soy sauce,salt,white sugar,cooking wine,starch,edible oil,white vinegar,green onion,ginger,qingshui,lean pork
Recipe Recommendations
- lean pork appropriate amount
- green onion appropriate amount
- ginger appropriate amount
- white sugar appropriate amount
- white vinegar appropriate amount
- salt appropriate amount
- edible oil appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- qingshui appropriate amount
- sweet and sour
- fried
- half an hour
- ordinary
Steps for pot meat
1
Cut the pork into slices 3MM thick, marinate with a little cooking wine and salt for half an hour. Be careful not to cut the meat slices too thin, otherwise it will be too dry and will not taste good.
2
Add a little water to a bowl of dry starch and grab it with your hands to make a paste. There must be too much starch, otherwise the meat slices will not be starched. Add a little cooking oil to the paste to make the fried meat floss soft and smooth.
3
Mix bowl juice: white sugar, white vinegar, a little salt, a little soy sauce. Adjust the ratio of sugar and vinegar to your taste. Salt is used to highlight the sweetness, just a little. Soy sauce is used to color color. Don't put too much in it. I only put a few drops. The amount of juice in the bowl is very important. If there is less vegetables, there will be no flavor, and if there is more, it will make the meat soft. I used half of the bowl of juice, and the amount is just right.
4
Put the marinated meat slices into the starch paste, grasp evenly with your hands, so that each piece of meat is evenly coated with the paste.
5
Unfold the meat slices and fry them in 5-6 degrees of hot oil. Keep the heat low. Remember not to make the meat adhere to each other, the level is not enough to fry several times. Fry until the color of Figure 6 can be removed.
6
The meat fried for the first time has a lighter color.
7
Turn up the heat and raise the oil temperature to 8- 90% heat. Put the fried meat into secondary frying to make the meat more crispy. Fry until golden brown, remove and control the oil. This step can control the time according to the taste you like, and fry the dry ones for a while longer.
8
Heat a little oil in a frying pan and saute shredded ginger and shredded green onion separately.
9
Add the fried meat and stir fry, pour in a bowl of juice, stir fry quickly until the sauce wraps the meat, and turn off the heat. When pouring the juice into the bowl, pour while stirring, otherwise the sugar will easily sink to the bottom. If you have coriander at home, you can also add coriander sections and stir fry them. The taste and color will be better.pot meat Make Tips
Note: Hanging paste is very important, so be sure to put more starch. Grasp it with your hands, and the starch paste should feel like it flows slowly, so that it can completely wrap the meat slices. The one I fried didn't show any meat at all.