It's real Northeast

1

Potato starch with water for two hours

2

Cut the spinal rib into a centimetre thick piece of meat

3

Put the meat in the bowl, add a little wine and salt and grab it with your hands

4

Add a little bit of oil to the starch

5

Put a proper amount of starch in a small disk

6

The meatloaf is put in the water starch, and it's evenly attached to the starch

7

Put the piece of meat covered with water starch in the piece of starch

8

Put all the pieces of meat on the plate when they're covered with dried starch

9

We'll start making juice when it's hot. Sugar juice is important: two spoons, two spoons, three spoons, evenly mixed

10

When it's hot, put in a chopstick, and when the chopsticks are filled with little bubbles, then the meat is blown out and the color is white

11

It's the first time I've blown it up

12

Carrots, onions, ginger-cheese, garlic slices, spare

13

Once I've had my meat cut, I'll put it in the pot again, and the fire will blow up to two sides, and I'll get a piece of it, I'll hit it with a chopstick, I'll make a sound of it, and I'll get a plate

14

Leave a little bottom oil in the pot and put garlic and carrots in the pot

15

Put the gravy in the pot quickly. Turn it out to be sweet

16

I'll pour the fried soup on the plate, and I'll make the soft, sour buns

Four tips for making authentic Northeast pot wrapped meat:
1. Add a little oil to the water starch and mix well to make the fried starch paste crispy;
2. Dip the meat slices with water starch first, then hang a layer of dry starch to maintain the moisture of the meat slices, and crispy the skin when frying;
3. The meat slices need to be fried twice. The first time is cut off and the second time is the key to coloring and crispy. After frying for the first time, wait until all the preparation materials are ready, and then fry for the second time;
4. The fire at home cannot reach the heat of the restaurant, so after the sweet and sour sauce is stir-fried, you cannot pour the meat slices into the pan and stir-fry to prevent the skin of the meat slices from becoming soft and not crunchy; you need to pour the stir-fried soup on the meat slices, so that you can make authentic Northeast pan-wrapped meat.