Pot meat
By VicentaLakin
Northeast pot, famous Northeast dish, was created by a generation more than a hundred years ago. In the same year, Zheng Heung Wen converted the original salty “charded meat” into sour sweet food, which made Harbin the place of origin of the pot. Zheng Xing Wen called it “cooked meat” and the foreigners have given birth to what they call “pot meat”。
Recipe Recommendations
- tenderloin 500G
- green onion a little
- shredded carrots a little
- ginger a little
- garlic shredded a little
- white sugar 1 scoop
- white vinegar half a spoonful
- soy sauce 5g
- starch small amount
- sesame oil 5g
- sweet and sour
- fried
- an hour
- simple
Steps for Pot meat
1
It'll be much more tenderer if you pine with a knife. They then put the spinal meat in the bowl with a little half a spoonful of salt and a little spoonful of wine to wait for 10 minutes to taste。
2
And the second is that if you eat all the presample potatoes, then you can empty the water or you'll jump. I'm going to use Northeast soybeans to blow it up。
3
The oil warms up to 60% of the heat into the meat tablets until the starch is condensed to the strangulation so that it can be recovered for the second time。
4
This is my meat chops after I've blown up again
5
And this step we're going to make a picture of the juice that I've mixed in a bowl of half a spoonful of white sugar with a little spoonful of fragrance, half a spoon of salt and a half a spoon of water and powdered old-fashioned meat。
6
You'll get a lot of onion in the pot。
7
Then we'll have a pot full of fried meat, and then we'll have some fragrancePot meat Make Tips
It's sour and sweet, and it's so sweet. Because I'm a Northeast man who doesn't eat the usual food in the south, I'm trying to make home food to think about home-grown casseroles。