The most detailed method and meat selection criteria for pot wrapped meat

Ingredients: pork loin (320g), shredded green onion (1 tbsp), shredded ginger (1 tbsp), minced coriander (2 tbsp).

Marinade: salt (1 5 tablespoons), cooking wine (1 tablespoon), chicken broth (1 3 tablespoons), corn starch (2 tablespoons).

Sauce: Haitian Iron Fortified Gold Label Light Soy Sauce (2 tablespoons), Sugar (2 tablespoons), Haitian Gold Label Rice Vinegar (5 tablespoons), Chicken Broth (1 2 tablespoons), Corn Starch (1 tablespoon), Water (1 2 cups).

Fried pulp: 5 tablespoons of fried powder, 1 2 tablespoons of oil, 1 2 cups of water

Seasoning: Oil (1 bowl).

Cooking process. 1. Wash the pork, cut it diagonally into thin slices, add 1 5 tablespoons of salt, 1 tablespoon of cooking wine, 1 3 tablespoons of chicken powder and 2 tablespoons of cornstarch, grasp well, and marinate for 30 minutes.

2. In an empty bowl, add 2 tablespoons of Haitian Iron Fortified Gold Label Light Soy Sauce, 2 tablespoons of sugar, 5 tablespoons of Haitian Gold Label rice vinegar, 1 2 tablespoons of chicken powder, 1 tablespoon of cornstarch and 1 2 cups of water to make the sauce.

3. Take another empty bowl, add 5 tablespoons of fried powder, 1 2 tablespoons of oil and 1 2 cups of water and mix well to make a fried pulp.

4. Dip the pork slices in a layer of cornstarch, then wrap them in a layer of fried pulp, and then put them on a plate for later use.

5. Heat 1 bowl of oil, insert bamboo chopsticks and wait for fine bubbles to bubble around it, fry the pork slices in batches until crispy on the outside and tender on the inside, and golden brown, drain the oil and set aside.

6. Heat 1 tablespoon of oil, stir-fry shredded ginger and green onion until fragrant, pour in the fried pork slices and stir well, pour in the sauce to thicken, sprinkle with chopped coriander, and serve.

1. 300 grams of pork tenderloin, 150 grams of potato starch, 100 grams of sugar, 100 grams of vinegar, soy sauce, salt, sesame oil, green onions, ginger, garlic, and coriander.

2. Method: First cut the pork tenderloin into large slices with a thickness of 3 mm, grasp it evenly with the appropriate amount of slag salt, enter the bottom taste, soak the starch with water, wait for the starch to precipitate, and pour out the water. Put the starch in a bowl with meat, grasp well, shred the green onion and ginger, slice the garlic, and cut the coriander stalk into sections.

Put the pot on the fire, add 3 catties of oil, wait until it is hot, put in the slices of meat with starch one by one, fry it for about 3 minutes, the appearance is very solid, and there is a crisp sound when knocking.

3. Wait for the oil temperature to rise to 80% hot, then add the meat slices to re-fry, mix the sugar, vinegar, soy sauce and sesame oil thoroughly, and remove the meat with a colander when the meat is crispy. Leave the bottom oil in the pot, put the green onion, ginger and garlic and fry until fragrant, put in the fried meat slices, cook the sweet and sour side juice, turn it evenly, add coriander stalks, and put it on the plate.

Ingredients: 1 kg of loin.

Excipients: 2 teaspoons tomato paste, appropriate amount of starch, 1 tablespoon sugar, a little white vinegar, 5 grams of shredded green onion, 5 grams of shredded ginger, 10 grams of minced garlic, 15 grams of coriander, appropriate amount of egg white, 500 ml of oil.

1. First of all, prepare all the ingredients

2. Cut the tenderloin into 3-5 mm thick slices, add salt and cooking wine, mix evenly, and marinate for 15 minutes.

3. Wash the green onion, ginger and carrot and cut into shreds, and cut the coriander into inch segments.

4. Starch the meat slices with egg white and starch for later use.

5. Put oil in the pot and cook until it is 60% hot, put the meat slices into the frying one by one, wait for the meat slices to float, and after the basic set, remove and drain the oil for later use.

6. Increase the oil temperature to about 80% hot, re-fry the meat slices for half a minute, until the color is golden brown, then remove and drain the oil.

7. Heat a little oil in a pot, stir-fry chives, ginger and garlic, add tomato sauce and sugar to make a slightly viscous sweet and sour sauce.

8. Finally, add carrots, coriander and fried meat slices to the pot and stir well.

9. The finished product is as follows.