Pot meat
By VicentaLakin
In order to make the meat taste and appearance better, it is generally required to be stylish before it reaches yellow. At the same time, the addition of rice vinegar is very sour and can replace ketchup。
Recipe Recommendations
- pork tenderloin 300g
- onion 3g
- ginger 3g
- oil 5 tablespoons
- salt 1 teaspoon
- Jinbiao rice vinegar 15ML
- cooking wine 1 teaspoon
- soy sauce sugar 30g
- corn starch appropriate amount
- water starch appropriate amount
- sour and salty
- fried
- ten minutes
- ordinary
Steps for Pot meat
1
Material preparation
2
THE PORK CUT ABOUT 0.4CM THICK, AND A SPOONFUL OF SALT AND WINE MADE FOR A MINUTE, COVERED IN POWDER。
3
White sugar and golden rice vinegar are placed in the same bowl with soy sauce, salt and a small amount of water。
4
The boiler is oiled and, when it burns to 50% of the heat, the piece of meat covered with raw powder is set in a piece of fry, then the stylish fire burns the oil up to 80% of the heat, and the meat is blown to gold, and the controlled oil is extracted。
5
Oil is left in the pot, and the little fire in sugar and vinegar and starch is made to stick, and the onion onions are poured into the meat tablet, and the frying is spread for about half a minute。