Pork
By VicentaLakin
Kitchen is the northeast dish, and it's very good, unlike the traditional concept of the northeast, which is sour sweet. Although it's all in the Northeast, it's not the same way to make a pot. Harbin's meat is made of white vinegar and sugar, while Gilin and Liaoning usually use ketchup and sugar to make a tea. Here's the way to make juice with white vinegar and sugar。
Recipe Recommendations
- pork loin 300 grams
- ginger a small handful
- sugar 5 tablespoons
- white vinegar 3 tablespoons
- soy sauce 1 tablespoon
- cooking wine 1 tablespoon
- starch 100 grams
- vegetable oil appropriate amount
- hot and sour
- fried
- half an hour
- ordinary
Steps for Pork
1
Preparation material。
2
smash the pig's spine in 2-3 mm, with a knife and two strokes of it. add a spoon of raw and a spoon of wine. kang chessie's backup。
3
Sugar and vinegar in juicy. Tastes a bit acidic。
4
The starch is made of water, and a piece of salted meat is placed into the starch, and it is evenly covered. The boiler is hot, adding at least one third of the oil, the oil is hot enough to be seven or eight cents hot, and the meat slices go down in one piece, and they slip away with chopsticks for about three minutes。
5
Meatloaf's ready, oil control。
6
The boiler turns into a fire, the oil is hot, and the fried piece of meat pours in once, with a maximum of 30 to 40 seconds of fire, immediately after the surface is red。
7
The bottom oil is in the pot, the fragrance of ginger is in the pot。
8
It's pouring into two miles of sugar juice, and when it gets sticky, it pours into the fried meat. Scrambling fast, so that the meatloaf will be evenly covered and the sauce will come out
9
The finished chart is attached。Pork Make Tips
1. Some people like to add egg white to the starch paste, which may be more convenient to wrap the starch paste. However, the disadvantage of this is that the meat slices will stick together more easily after being put into the pot, so you must pay attention to being slippery and loose. Beginners should do it one piece at a time, and don't rush to pour all the meat slices into the starch paste at once. You can adjust part of the starch paste first, and adjust more times if there is not enough starch paste to avoid waste.
2. If you are not sure about the temperature, you can put a piece of meat first, and the oil will start immediately after entering to indicate that the temperature is enough.
3. If you have experience, you can mix the juice during the first time of frying the meat slices, because if you mix it early, vinegar and sugar will neutralize it, and the taste of vinegar will not be obvious. Moreover, you can use the spoon you use when frying meat to constantly stir the sauce to allow the sugar to melt at high temperatures to better function.
4. The effect of frying the meat in two times. The first time is soft frying and the meat is fried until it is cooked. The second time is to make the surface crispy, so fire quickly. The finished product is crispy on the outside and tender on the inside.
5. The pork wrapped in pot should smell a little sour after being taken out of the pot, so that it tastes sweet and sour. If you don't smell sour at all, you will probably only taste sweet.
2. If you are not sure about the temperature, you can put a piece of meat first, and the oil will start immediately after entering to indicate that the temperature is enough.
3. If you have experience, you can mix the juice during the first time of frying the meat slices, because if you mix it early, vinegar and sugar will neutralize it, and the taste of vinegar will not be obvious. Moreover, you can use the spoon you use when frying meat to constantly stir the sauce to allow the sugar to melt at high temperatures to better function.
4. The effect of frying the meat in two times. The first time is soft frying and the meat is fried until it is cooked. The second time is to make the surface crispy, so fire quickly. The finished product is crispy on the outside and tender on the inside.
5. The pork wrapped in pot should smell a little sour after being taken out of the pot, so that it tastes sweet and sour. If you don't smell sour at all, you will probably only taste sweet.