Northeast pot buns with pork

1

Pork, a whole piece of meat in the back seat, frozen for 80% and easy to slice

2

Cut into slices 0.5 cm thick, allow the slices to thaw at room temperature, and remove the blood

3

Put 200 grams of dried potato starch in a small basin

4

Soak the starch in cold water for 1 hour

5

Prepare onions, ginger and garlic, and the amount shown in the picture will be enough

6

Cut onions, ginger and garlic into minced ground

7

Place lettuce on an empty plate

8

Prepare two bowls: put a small amount of vinegar in one bowl (the amount at the bottom of the small bowl), and put onions, ginger and garlic minced, pepper noodles, salt, and soy sauce in the other bowl (just pour soy sauce into a circle), as shown in the picture

9

After the potato starch is soaked, grasp it evenly with your hands, add the cured slices of meat, and grasp the starch and meat evenly with your hands. If the starch is dry, add some water. If it is too thin, add some dry powder.

10

Put oil in the pan, heat it, place your hands above the oil pan, feel it hot, and you can fry the meat

11

Stick the starch slurry evenly to the meat, neither too much nor without it. Just drop it into the oil pan as shown in the picture.

12

Put it in a frying pan and fry it. In the first pan, put 8-10 slices

13

Fry until soft and tender, remove from the pan for later use

14

Then continue to fry the second pot of meat slices

15

Put the first pot of meat slices in step 13 back into the second pot in step 14 and fry them together

16

The meat slices are crispy on the outside, take them out of the pan and drain the oil

17

Pour the frying oil into the storage tank and leave a little oil in the pan

18

Put the onions, ginger, minced garlic and other seasonings in step 8 in the pan over low heat and stir well.

19

Pour the vinegar in the vinegar bowl and mix well the sauce

20

Add the fried meat slices

21

Stir fry evenly and serve

22

Finished product figure 1. Put the rice in a lettuce plate, it will be crispy on the outside and tender on the inside, salty and fragrant, and the juice flavor will blend with the flavor of fried meat. Can you still resist the temptation?

23

Finished product figure 2. No matter how you look at it, they have become three small fish. Haha, eat quickly, or it will be gone. The foodies are all eyeing them! There are only three remaining pieces left

24

The cross-section of this meat is truly crispy on the outside and tender on the inside

The authentic taste depends on the selection of authentic ingredients and the authentic production method: 1. Pork selection: It is best to use the whole meat in the back seat of the pork (I usually buy the entire back seat and then pick the meat myself to get the whole meat. If I buy it scattered, the meat will be too shredded, and I can't keep the shape of the slices regular and not scattered, and the size of the slices are uniform.), and the tenderloin meat is too tender and cannot achieve the taste of crispy on the outside. 2. Selection of fried oil: Soybean oil produced in Northeast China (third-level steamed soybean oil, black-red in color, strong bean aroma, golden in color, beautiful in color, can be purchased on Taobao), if not, you can use peanut oil instead. Because we couldn't find authentic soybean oil, we used peanut oil. The color was much worse and whiter, which was a bit regrettable. 3. The dried potato starch needs to be soaked with water in advance to allow the dry powder to absorb water and fuse. If the water and the dry powder are not integrated well, oil collapse will occur during frying, which is dangerous! 4. The heat of frying: Because the meat slices are too big (8-9 cm in size) to fry, they are fried in different pans. Gently tap the meat slices with a shovel and make a rustling sound, which means that the meat is fried. 5. The amount of vinegar and soy sauce must be handled well, otherwise the fried juice will be too much and too dark, which will affect the appearance and taste. 6. You can also adjust the juice to sweet and sour flavor, and add a little white sugar when mixing the juice. 7. Some are improved versions with ketchup, which are more southern.