Pot-stewed meat is a northeast flavor dish, a Manchu delicacy. It is to marinate pork tenderloin slices, wrap them in deep-fried pulp, fry them in a pan until golden brown, and then stir-fry them in a pan to thicken them. The dish is golden in color and sweet and sour in taste. Since childhood, my daughter has a soft spot for sour and sweet dishes!
the practice of pot-wrapped meat
step
1
Cut the tenderloin into pieces 5 cm wide and .2 cm thick
step
2
Put it in a bowl and marinate with cooking wine, salt and white pepper for 15 minutes
step
3
Put the potato starch in a bowl. After the potato starch precipitates, pour off the water on the surface
step
5
Prepare shredded carrot, shredded onion and shredded ginger
step
6
Pour the wet starch into the sliced meat and grab it evenly
step
7
Prepare the sweet and sour juice: 1:1 sugar and rice vinegar, slightly. Put one piece into the meat slices
step
9
and fry until golden brown, and then take them out. After frying them all in batches,
step
1
After heating the oil pan to 8% heat, fry the meat slices again until the appearance is crisp
step
11
Take out and drain the oil
. Add shredded carrots and shallots and stir well
step
13
Pour in the prepared sweet and sour juice
step
14
I also add some fresh lemon juice and cook until it is thick
step
15
Pour in the fried meat slices, stir well quickly, and sprinkle some parsley leaves. My daughter doesn't eat coriander
step
16
Pan-fried meat
Cooking skills of pot-fried meat
tips
Don't cut the meat slices too thin, otherwise the pork will be too hard after frying, and the starch used is preferably potato starch because of its high viscosity. It is suggested that the sauce should be mixed in the bowl in advance, so that it can be poured in all at once, saving time and effort. Will not fry the meat slices in operation. It is recommended to eat pot-wrapped meat as soon as possible after cooking, so that you can have a crispy taste.