How to make the meat in the pot so that it is charred on the outside and tender on the inside

Pot-wrapped meat is a dish derived from the slippery meat section of the Northeast, but now it is a slice of meat, covered with starch made of potatoes, fried in oil, so it is also called "pot fried meat", crispy and sweet on the outside, and the meat inside is tender.

Traditional "pot wrapped meat".

Ingredients: 300 grams of tenderloin, 5 grams of shredded ginger, 20 grams of shredded green onions, 10 grams of coriander, refined salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch, and salad oil.

Method: 1**The tenderloin is changed into large slices 7 cm long, 5 cm wide and cm thick, and mixed with refined salt and cooking wine; Mix with water starch and a little salad oil to form a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and other ingredients are used to make a nourishing sauce.

2.Put the wok on the fire, put in the salad oil and burn until it is six or seven hot, first mix the delicious meat slices and thick paste, and then put the pieces into the pot one by one, fry them until they are crispy on the outside and tender on the inside, and drain the oil.

3.Leave the bottom oil in the pot, add shredded ginger and green onion to fry until fragrant, add the fried meat slices, cook in the sauce, stir evenly, put it on a plate, sprinkle with coriander.

Features: Golden color, crispy on the outside and tender on the inside, sweet and sour.

Improved "pot wrapped meat".

The preparation method of the first half of the improved "pot wrapped meat" is basically the same as that of the traditional "pot wrapped meat", except that when the sauce is matched, it draws on the preparation method of Cantonese cuisine "sweet and sour sauce", and some Cantonese seasonings are added to the sauce, so that the finished dish is integrated from north to south and has a unique flavor.

Ingredients: 750 grams of tomato paste, 3 bottles of ice flower sour plum sauce, half a bottle of OK juice, 200 grams of Li Pelin juice, 1 bottle of tomato sauce, 1500 grams of sugar, 2 bottles of white vinegar, 3 carrots, 2 tomatoes, 1 fresh lemon, a little carmine and lemon yellow.

Method: 1Wash and slice the carrots, tomatoes, and fresh lemons.

2.Put the pot on the fire, mix 4500 grams of water, put in carrots and tomato slices, boil over high heat, turn to low heat and cook until the carrots and tomatoes are crispy, beat off the residue, add tomato paste, sour plum sauce, OK juice, juice, tomato sauce, sugar, white vinegar, stir evenly and then heat for a while, remove from the heat.

3.Mix the carmine and lemon yellow pigment with water, slowly add it to the pot until the color is golden red, and finally put the fresh lemon slices into the pot and soak until the flavor is out, you can take it at any time Each dish can be used with about 75 grams of new sauce.

Features: 1The addition of carrots, tomatoes and fresh lemons in the new sauce adds aromas of fresh vegetables and fruits, which sublimates the flavor of the dish.

2.Tomato sauce, plum sauce, ok sauce, juice, tomato sauce, etc. are added to the new sauce to make the dish more mellow.

3.A little food coloring is also added to the new sauce to make it more vivid and pleasant.

Cut the meat into the pot with meat, potato starch, soybean oil, white vinegar, sugar and salt, boil, and fry the meat.

The oil temperature is well controlled.

And then there's the paste.

Go to the restaurant and ask the chef Maybe it will be faster.

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.

When making pan meat, you should put less oil in the pan, and you should add some salt, and you should add some toppings, and it should be particularly delicious, etc., so you can do it.

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.

1. First of all, prepare all the ingredients you need to use, and choose tenderloin for pork. 2. Prepare 100 grams of starch and put it in a bowl, then add an appropriate amount of water and stir well. 3. After the pork tenderloin is cut and cleaned, cut into slices with a thickness of about millimeters, then put it in a starch bowl, and turn the meat slices with chopsticks to make the meat slices completely coated with batter.

4. Add cooking oil to the pot, heat the oil over high heat, and when the oil temperature reaches 8 percent, put the floured meat slices into the oil pan and fry until golden brown. 5. Take out the fried pork slices, control the oil and put them on a plate for later use, wash the carrots and cut them into shreds, cut the ginger into shreds, then put the sugar, white vinegar and salt into a bowl, stir evenly and set aside. 6. Heat the pot again, this time without oil, and then pour the prepared sweet and sour sauce into the pot.

7. Cook slowly over low heat until the sugar is completely melted, stirring constantly when cooking. 8. Put the fried tenderloin slices into the pot and stir-fry slowly over low heat to evenly coat the meat slices with sweet and sour sauce. 10. Quickly stir-fry evenly until the shredded carrots are broken, then turn off the heat and remove from the pot, sprinkle with coriander, and a delicious Northeast pot wrapped meat is ready.

In the process of making, we should pay attention to the paste and heat, when frying, we should pay attention to the crispy outside and tender inside, and when the paste is hung, there is no need to add eggs, so that there will be a soft phenomenon, when preparing the sauce, it should be sweet and sour, and you can also add a little salt appropriately.

First of all, we must prepare the corresponding materials, prepare potato starch, white sugar and salt, choose the right heat, start the pot to heat the oil in advance, and then add the meat slices after the pot is hot, so that the pot meat tastes better.