Pork
By VicentaLakin
at the northeasters' new year's dinner, there was a very long-spread meal with meat. this dish was created by zheng heung wen in order to adapt to the sweet sour taste of many russian guests in the northeast. when the russians don't pronounce it, they always read it as a pot of meat, so they keep the name. in 1911, zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zheng zhu zhu zheng zhu zhu zhu zhu zhu zhu zhu zhu zhu zhu zhu zhu has been known for centuries today's pot buns are made in the same way, but the sauce is all over the world, sweet vinegar, orange juice, fruit, and so on. the liao ning's favorite is tomato. this time, i'm making, it's the tomato taste. in addition to ketchup, i have added orange juice, so that the taste can be enriched and the heavy color of ketchup can be reconciled. sour sweet, thick ketchup sauce, wrapped in yellow, charred spinal flesh, with a bite, with a fragrance of skin and white and beautiful meat, while sour sauce is more of a tongue-stringinging raspberry. how can a century-old northeast dish like this taste as rich as it is, and its colours so glamorous
Recipe Recommendations
- sweet and sour
- fried
- half an hour
- simple
Steps for Pork
1
The pig's ridge is washed clean and placed in the freezer room of the freezer, which is frozen to a slight degree and removed。
2
Cut to about 2 mm meat。
3
Plates are placed in containers, with a small amount of salt, wine, starch, and 20 minutes of pick-up and pick-up。
4
It's going to cut the silk。
5
Pour ketchup, orange juice into the bowl, with a proper amount of white sugar, white vinegar, salt, water, and so on。
6
The starch drops into the big bowl, and a little bit of it is filled with water, and the dry thinness is the proper way to gush it when it's caught. A little salt, a few drops of oil, evenly caught。
7
Put the salted meat into the starch, and pull it together, so that it may evenly hang it。
8
Oil is pouring into the pot, so it can heat up to 60 or 70%. Slice the onions into the pot, with a series of bubbles around them。
9
Put the pieces of meat on the sodium and drop them in the pot。
10
It's gonna blow up when it's yellow and yellow, until it's all right。
11
The fire rose slightly, and when the temperature rose, all the pieces of meat were poured into the pot and blown up again, with about 20 seconds。
12
A little oil in the frying pan, a little onions when the temperature rises, a little fragrance pours into the sauce, a little fragrance goes into the sauce, a little graft goes into the sauce, a little graft goes into the frying tablet, a little bit of oil goes in, and a little graft goes out。Pork Make Tips
1. Mastering the oil temperature during frying is very important. For the first fry, put the meat in when the oil is about 70% hot to cook it through and set its shape. For the second fry, when the oil is 80-90% hot, it can add color and make the texture crispier. 2. Season the sauce to your personal preference; the balance of sweet and sour can be adjusted to your liking. 3. Time and temperature are key. It is recommended to prepare all ingredients and the sauce before starting. Do not prepare the sauce during the breaks while frying, as controlling the heat is very important. 4. Add a little salt when making the sauce to enhance the sweetness; do not add too much, as the main flavor of this dish is sweet and sour. 5. Finally, add a few drops of oil during the stir-fry to make the color brighter.