Pork
By VicentaLakin
It is made of pig meat (in the case of fresh vegetables, beef) and starch, which is twice fried, one of which is cooked, one of which is fried, and two of which is made from a pot, which is succulent with a cuisine。
Recipe Recommendations
- tenderloin 8 two
- starch 5 two
- green onion appropriate amount
- ginger appropriate amount
- coriander appropriate amount
- shredded carrots appropriate amount
- garlic appropriate amount
- sugar
- rice vinegar
- salt appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Pork
1
1 5 mm thick tardled ridge cut (slurry should not be too thin to stick)
2
Two, fix the above
3
Three put the frying pan in 60% heat, and the ridge in one piece of the frying pan blew to gold, and it's charred
4
Four drops the boiler under the bottom oil, drops it in the ridge, drops it in the saucePork Make Tips
1. After the pork slices are dipped in raw flour, gently shake off the excess flour to avoid being too thick after frying, which will affect the taste of the pork wrapped in the pot. 2. Pork slices should be fried one by one, and separated from time to time to prevent the slices from adhering to a ball and not frying them thoroughly. 3. When preparing the sauce, add seasoning while testing it until the sauce is sweet and sour. You can stop. 4. The pork should be sliced into large thin slices, so that it can be evenly wrapped in the frying paste, and it can be easily fried thoroughly, and it will taste more delicious. 5. The key to making pot pork lies in the frying paste and sauce. The former is based on picking up a suitable amount of frying paste and pouring it down; the latter should not put too much cornflour, otherwise the sauce will stick the meat slices together and make it difficult to separate.
Wrapping meat in pot is basically a smooth way, so it is very simple. First, you need to prepare meat slices. If you are more particular about it, you can use the fillet, otherwise you can just have a normal rear hip tip or something. It can be a little fatter. The thickness of the meat is about the same as what you eat outside. If you cut it thick, you can pat it loose with the back of the knife. If it is thin, this process will be saved. Add salt and cooking wine to feed the meat. Use starch (preferably potato starch) to make a paste. Make sure you mix it until it can hang on the meat. Put oil in the pan, cook it for a while, and smoke will come out. Then dip the fed meat slices in the starch bowl to dip both sides of the meat slices with starch, and then fry them in the pan. (What needs to be explained here is that you must not hang too much paste, just apply some on both sides. If you have too many, you will become roujiamo!) Remember, the meat slices should be hung and pasted one by one, put into the pot, and scattered immediately after going down, otherwise they will get stuck together. At this time, the oil should not be too hot. Turn down the heat to fry the meat well. How do you know if you are familiar with it? If you are not afraid of the heat, you can try it. If you are afraid of being hot, find a longer chopstick and poke it to see if you can poke it through. If you can poke it through easily, it means that the meat is cooked and ready to be cooked.
Wrapping meat in pot is basically a smooth way, so it is very simple. First, you need to prepare meat slices. If you are more particular about it, you can use the fillet, otherwise you can just have a normal rear hip tip or something. It can be a little fatter. The thickness of the meat is about the same as what you eat outside. If you cut it thick, you can pat it loose with the back of the knife. If it is thin, this process will be saved. Add salt and cooking wine to feed the meat. Use starch (preferably potato starch) to make a paste. Make sure you mix it until it can hang on the meat. Put oil in the pan, cook it for a while, and smoke will come out. Then dip the fed meat slices in the starch bowl to dip both sides of the meat slices with starch, and then fry them in the pan. (What needs to be explained here is that you must not hang too much paste, just apply some on both sides. If you have too many, you will become roujiamo!) Remember, the meat slices should be hung and pasted one by one, put into the pot, and scattered immediately after going down, otherwise they will get stuck together. At this time, the oil should not be too hot. Turn down the heat to fry the meat well. How do you know if you are familiar with it? If you are not afraid of the heat, you can try it. If you are afraid of being hot, find a longer chopstick and poke it to see if you can poke it through. If you can poke it through easily, it means that the meat is cooked and ready to be cooked.