Is there any way to fry meat in a pot to make it crispy on the outside and tender on the inside?

1.Pork tenderloin cut into large slices, about 2 to 3 mm thick, not too thin, too thin and fried; 2.Shredded green onion, ginger, coriander, carrot, sugar, white vinegar, light soy sauce, salt and sauce; 3.

Add a little water starch and a little egg white to make a batter of appropriate consistency, so that the meat slices are easy to evenly coat a layer of batter, but not too thick; 4.When the oil in the pot is hot, put the slices of meat wrapped in batter one by one, fry them over medium heat, and remove them; 5.Reduce the heat to high heat, add the fried meat slices, and fry over high heat until crispy and colored; 6.

Leave a little base oil in the pot, add green onions, ginger, coriander, and shredded carrots and stir-fry evenly; 7.Put in the fried meat slices and stir-fry evenly, pour in the sauce, and quickly stir-fry out of the pan over high heat.

If you want to be crispy on the outside and tender on the inside, you have to re-fry it 2 times, shape it for the first time, take it all out, and fry it again after the oil temperature rises, and then fry it again, and the most important thing is to fry it (the key to crispy on the outside and tender on the inside is to turn off the heat and fry it for 3 minutes) This is my experience in making pot-wrapped meat for 9 years, not crispy on the outside and tender on the inside, you look for me!

It should be marinated with good pork loin slices, grasped evenly with wet starch, fried twice, one fried and fried, two fried and fried, until golden brown and scooped up, and then stir-fried and thickened in the pot. It will be delicious.

Whether it is sweet and sour pot-wrapped meat or tomato pot-wrapped meat, the production method is actually the same, but there is a slight difference in the sauce. If you want to make pot-wrapped meat that is crispy on the outside and tender on the inside, with moderate sweetness and sourness, the three most important points are paste, re-frying and stir-frying. Today, the uncle went to the kitchen to teach you how to wrap meat in a pot, it is not complicated to make, and you can also complete this hard dish with your hand and be a chef at home!

The meat is minced and rubbed with a layer of oil on the outside while frying.

The super popularity of the famous dish of Northeast China, which is sweet and sour, crispy and delicious, is a delicacy suitable for all ages. It's not complicated to make, as long as you master the secret to its success - you must re-fry it once, and you can finish this hard dish with ease.

First of all, we cut the tenderloin into large slices, put in an appropriate amount of potato starch and water, grasp and mix evenly, then put it in the oil pan and fry it until golden and ripe, then heat the oil, add sugar and vinegar and a little salt, and then put the meat in it and mix evenly.

First of all, prepare fresh tenderloin, put it in cooking wine to marinate and prepare, then prepare some white sugar for later use, heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, then put in sugar, then put in some balsamic vinegar, and then put the tenderloin into the pot and evenly coat it with sugar juice.

First cut the pork into large slices, put in salt, cooking wine to grasp and marinate, then put flour, corn starch, eggs, etc. and stir well, put it in oil and fry it until golden brown comes out, fry it again, fry a sweet and sour sauce in the pot, put the meat in the pot and stir-fry.

Ingredients: Lean meat, potato flour, oil.

1. Use potato starch. The choice of fluffy and crispy batter for pot-wrapped meat is very important, and the flour for fried meat is best to use potato starch, because potato starch has the best fluffiness, and the fried skin is fluffy and crispy.

2. Fry twice. If you want to be crispy in the pan and crispy shed, the general situation is to go through the oil twice, the first time after frying, take out the skin a little soft after cooling, the second time the oil temperature is hot, go into the fried pot or wrap the meat again, raise the oil temperature and fry it for about a minute to remove the dry oil.

3. Hang the juice quickly. At the end, when pouring the meat into the pot and hanging the juice, it must be fast, and it must be out of the pot immediately after hanging the juice, and it will not be crispy if it is in the pot for too long.

The steps to fry the fluffy and crispy meat in a pot are as follows:

Ingredients: 400 grams of pork loin, a pinch of shredded green onion, shredded ginger, shredded coriander and shredded carrot, 5 spoons of potato starch, 5 grams of salad oil, 4 spoons of sugar, 4 spoons of rice dust ball vinegar, 1 spoon of extremely fresh, 2 grams of salt.

1. Cut the loin into thin slices with the thickness of a coin, pat it with the back of a knife for the sake of tenderness, add water to wash the blood water, and squeeze out the water branches for later use.

2. Be sure to use potato starch, add water, and let stand for half an hour to completely separate the water and starch.

3. Add cooking wine and marinated meat to eat, grab and mix evenly with starch, and then add cooking oil and stir.

4. Start frying the meat slices when the oil temperature is 5 hot, set the shape for the first time, and fry it again until golden brown.

5. Cut shredded green onions, shredded carrots and shredded coriander for later use.

6. Seasoning sauce, 4 tablespoons of sugar, 4 5 tablespoons of rice vinegar, a spoonful of very fresh, a little salt, add a spoonful of water starch, stir well and set aside.

7. Heat the oil in the pot, add the fried meat slices, cut green onions, etc., add the seasoned sauce, and stir-fry quickly.

8. Put on a plate and remove from the pot.

How to fry the meat in a pot will be fluffy and crispy.

1. Choose potato starch If you want to make the meat fluffy and crispy batter in the pot, the choice of batter is very important, and the flour for fried meat is best to use potato starch, because the fluffiness of potato starch is the best, and the fried skin is fluffy and crispy.

2. Fry twice If you want to be crispy and crispy, you generally have to go through the oil twice, the first time after frying, take out the skin a little soft after cooling, and after the second oil temperature is hot, put it into the fried pot again to wrap the meat, raise the oil temperature and fry it for about a minute to remove the dry oil.

3. Hang the juice quickly When pouring the meat into the pot and hanging the juice at the end, it must be fast, and it must be out of the pot immediately after hanging the juice, and it will not be crispy if it is in the pot for too long.

Ingredients: Tenderloin, potato starch, white vinegar, light soy sauce, green onion, ginger, carrot, garlic, salt, sugar.

Steps: 1. Cut the tenderloin into thick slices, with a thickness of about 3mm, if it is cut too thin, it will be easy to break when it is hung up. And the fried meat is easy to get old. The tenderloin must choose the large tenderloin, which is also called the big rib meat here in Shanghai.

2. Add a small amount of salt and cooking wine to the sliced meat, gently grasp well, and marinate for about 20 minutes.

3. Finely shred the carrots, green onions, ginger, mince the garlic and set aside for later use.

4. Next, adjust the starch paste, this step is very important. There are a few things to pay attention to, and the starch must be potato starch. If you don't have a good grasp of the amount of water, you can add more water and stir before precipitating, and then pour out the upper layer of water.

The best effect is to use chopsticks to pick up the starch paste, and then the starch paste will quickly run down.

5. Add less corn oil to the adjusted starch paste, so that the fried meat slices will be more crispy. Put the marinated meat slices in the starch paste and grasp them well.

6. Heat the oil and put the meat slices into the hot oil, don't put too much at once, otherwise the meat slices will stick to each other.

7. The frying time should not be too long, too long the meat slices will be very dry, and the taste will be very hard. Medium heat, about 1 minute, the surface of the meat slices has been cracked and set.

8. After the meat slices are fried, they need to be re-fried again, and the time for re-frying must be very short. Heat the oil over high heat, then pour in all the meat slices at once, about 20 seconds.

9. After taking it out, put it on the oil blotting paper to absorb the excess oil.

10. Next, we prepare the sauce, about five teaspoons of sugar, the same amount of white vinegar, put about ten drops of soy sauce, a small amount of salt, and stir well.

11. Pour a little banquet oil into the pot, add the prepared side dishes, stir-fry slightly, and then stir the sauce and pour it in. The sauce in the pot can be boiled and foamed.

12. Pour in the fried meat slices, stir-fry quickly, let the meat slices evenly hang the sauce, and the stir-fry time should not be too long. At this time, a large amount of white vinegar volatilizes, which may be unbridled and a little choking.

Be sure to master the oil temperature and re-frying skills when the meat is put into the pan.

The general oil temperature of the first time the meat is fried in the pot is 5 hot, and it is fried over medium heat until the meat changes color. Take all the meat out of the oil pan, turn on the high heat and wait for the oil temperature to reach 8 percent and return to the pan again, so that you want to fry the meat until the surface of the meat is golden brown and feels very crispy. The first time it is fried over medium heat, so that the meat is fully cooked.

And the paste won't be blown up. The reason why high heat is used for the second re-frying is that this time the main thing is to fry the paste on the outside, so that the paste can quickly achieve a crispier effect and the meat will not get old.

Pot-wrapped meat is a Northeast special flavor dish, seasonings include ginger shreds, green onions, coriander, etc. Why is the pot-wrapped meat not crispy, how to make the pot-wrapped meat crispy on the outside and tender on the inside, and the pot-wrapped meat This dish wants to achieve the effect of crispy on the outside and tender on the inside, and the paste, frying and stir-frying sauce are a little particular. How to fry the meat in a pot to make it crispy on the outside and tender on the inside: First of all, the fried meat should not be left for too long, and it should be fried in the pot as soon as possible to prevent the paste from softening.

The second is to put the sauce first and then put the meat, fry the sauce until it is slightly sticky, and then put in the fried meat, and fry it evenly and immediately put it on the table, so as to shorten the time that the meat is heated in the pot, so as to ensure that the meat in the pot is crispy on the outside and tender on the inside. If you put the meat first and then the sauce, by the time the sauce is fried, the paste will already absorb water and become soft.

Ingredients: Ingredients: 400 grams of pork loin. Excipients: 200 grams of potato starch, 600 ml of corn oil, 100 grams of sugar, 50 ml of 9 degrees of rice vinegar, 2 grams of salt, 5 ml of cooking wine, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic, 5 grams of carrots, appropriate amount of coriander.

Steps:1Wash the tenderloin, remove the tendons and cut it in half diagonally.

2.Cut the meat into thick slices with the back of a knife.

3.Add the cooking wine and 1g of salt to the meat slices and grasp well.

4.Selected Northeast pure potato starch.

5.Pour the starch into a bowl and add an appropriate amount of water to soak the starch for more than half an hour.

6.After more than half an hour, the water will float on top of the starch and pour it out.

7.Grab the soaked starch into the meat slices and wrap well.

8.Finely shred the green onion, ginger, carrot and coriander stalks, and cut the garlic into small slices.

9.Remove from pan and pour oil and heat until seven ripe.

10.Place the meat slices in a pan and fry until bubbly and floating.

11.Place the fried meat in a bowl.

12.After frying the meat for the first time, the oil temperature continues to heat to the highest, and a little smoke rises from the oil surface.

13.Pour out the oil, add sugar and vinegar and simmer over medium heat until some juice is a little sticky, then add all the shredded seasonings.

14.Pour in the meat slices over high heat and quickly remove the juice from the pan.

People are iron rice, they are steel, they don't eat a single meal, they are hungry. Clicking to eat is an essential part, but for our Chinese who have been in a splendid civilization for 5,000 years, it's not just about filling your stomach. Eating is a science and an art.

Some people say that good food has a soul and can speak. Not only does it allow people to feel the past and present lives, but it also allows people to immerse themselves in its taste and happiness. Pot meat is such food.

When it comes to sweet and sour meat, there must be many people who don't know. It turned out to be a famous food in the Northeast. Through these foods, many people have a new understanding of Northeast people and Northeast cuisine, and at the same time fully demonstrate the rough and bold appearance of Northeast people.

Sweet and sour pork is not equal to sweet and sour tenderloin, loin. Both are sweet and sour flavors, but there is a big difference in method. Nabe meat is a dish that tests the skill of the chef, and he is particular at every stage from the selection of ingredients to the finished dish.

So what criteria do you have to meet to be called authentic sweet and sour meat? Be sure to choose the best pig peace of mind. Because the wick has very little lean fat, the taste of eating should be relatively soft to achieve a truly crispy texture.

The rag is the soul of the dish and should be replaced with potato starch. Add water to the potato starch, soak the starch thoroughly for a while, and then evenly wrap it in the meat pieces to make the hanging dough more even.

Because a household stove can't reach the same temperature as a restaurant kitchen tool. The first time the meat is fried, the second time the meat is fried, and the third time the meat is fried until it is golden brown and crispy. In this way, the crisp sound of eating will not stick to your teeth.

In order for everyone to grasp the specific method, we will distribute detailed tutorials for beginners to learn as well. 200 grams of pork tenderloin, 100 grams of potato starch, 1 slice of ginger, 1 green onion, half of red pepper, 5 grams of seasoning wine, 2 grams of salt, 10 grams of tomato paste, 30 grams of sugar, 10 grams of white vinegar.

Cut into thin strips, remove the core of the green onion and cut into thin strips, and cut the red pepper into thin strips after removing the seeds. Add the prepared potato starch to a bowl, slowly pour in water, knead the dough and let it sit for a while to soak the starch thoroughly. Sweet and sour meat should be crispy and tender, the key is these three stages, but unfortunately many people do it wrong.

Pour vegetable oil into the pan, heat to 60%, wrap the marinated meat in starch, put it in the pan one by one, fry it over medium heat for 2 minutes, bake the surface of the oil until golden brown, and remove the oil. A plate of sweet and sour crispy pot meat is ready, and you can smell the tempting sweet and sour taste from afar, but before you eat it, there is a clattering chewing sound in your head.

First of all, we prepare an empty bowl, add potato starch and water to make a paste, and then put the meat into it, wrap it well, put it in the oil pan and fry it before making it, so that the pot wrapped meat is crispy on the outside and tender on the inside.

Fry in oil. Fry it in oil so that it is crispy on the outside and tender on the inside.

First of all, slice the pork belly, fry it in the pan until golden brown and take it out, pour oil, oyster sauce, light soy sauce, dark soy sauce, sugar, vinegar into the pot, boil the soup to thicken, put the meat in it, wrap it in the soup and take it out.