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Anonymous users2024-02-08Teach you how to make the sweet and sour crispy meat wrapped in a pot.
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Anonymous users2024-02-07Let the Northeast "Song Joong Ki" Anji's greedy pot wrapped meat is so simple to make.
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Anonymous users2024-02-06Pot wrapped meat (Harbin version).
Slice the loin into large slices with a thickness of no more than 4 mm!
Note:1The meat does not need to be marinated.
2.Only starch (potato starch is sufficient) is used for hanging pulp
3.Prepare the ingredients, shredded green onions, shredded ginger, and a little coriander to garnish (don't put garlic, there is no garlic in the delicious pot-wrapped meat).
4.Sweet and sour sauce (adjust the proportion according to taste) only put sugar and vinegar (vinegar is white rice vinegar, don't use aged vinegar) despise the tomato sauce version!
Production process: 1. The meat is hung with starch soaked in water, the amount of starch must be more (starch soaked in water in advance), if it is too thin, you can dip some dry starch, and the starch can be hung on the meat slices and not easily drip down.
2. Start another pot, put a little oil, pour in the sweet and sour sauce that has been adjusted in advance, burst to a boil, put a little salt (a little bit) green onion and ginger shreds, don't add water (to keep it crispy), pour the meat directly into the pot and stir-fry! Turn off the heat, OK, sprinkle in the parsley to garnish!
The picture below shows the pot wrapped meat that I made!
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Anonymous users2024-02-05Slice the meat, add starch, cooking wine, salt, thirteen spices to marinate, put green onions, ginger, garlic, light soy sauce, soy sauce and stir-fry until fragrant, add the marinated meat, and stir-fry.
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Anonymous users2024-02-04Slice the tenderloin and fry it in starch and coat it with sauce.
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Anonymous users2024-02-03The sweet and sour pot-wrapped meat is loved by adults and children, crispy on the outside and tender on the inside, and has a good taste.
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Anonymous users2024-02-02Pork with starch is delicious.
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Anonymous users2024-02-01I heard that it's hard to wrap meat in a pot? You can learn from me in just a few steps.
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Anonymous users2024-01-31By following this step, you will also be able to make delicious pot wrapped meat.
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Anonymous users2024-01-30Pork loin for pot meat.
Authentic pot-wrapped meat, to choose fresh and large pieces of pork rump patting Congqing tip meat, without a trace of fat, and the meat is soft and elastic, or made with pork tenderloin. Starch will be used in pot-wrapped meat, which can be potato starch or cornstarch. It is recommended to use potato starch because potato starch is more viscous and will stick better to the tenderloin slices.
Cornstarch fried pan-wrapped meat is easy to soften after pouring the sauce, so it is not recommended to use it.
9 degrees of white vinegar should be used to make pot-wrapped meat, and the taste and color of the food will be better. If you don't have 9 degrees of white vinegar, you can also use 7 degrees of white vinegar instead.
Tips for making meat crispy in a pot
The paste of the meat in the fryer must be mastered well, because the paste that is too thin is easy to fry the meat old, and the meat is hard and woody when eaten. But this paste can't be too thick, because the paste that is too thick tastes all starch. In order to make the thickness of the paste just right, the most important thing is to grasp the concentration of the paste when adjusting the paste.
Take 7 taels of meat as an example, you need to use 1 egg, 4 and a half teaspoons of starch and a teaspoon of water, so that the concentration of the prepared paste is just right, and it is easy to achieve moderate thickness when hanging the paste, and the final fried pot wrapped meat has the best taste.
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Anonymous users2024-01-29Tenderloin 300g
Carrots 5g
Ginger shredded 5g, coriander 3g
Starch 100g
Water 70g, rice vinegar 60g
Sugar: 60g, salt: 2g
Oil to taste. The practice is a step in the group.
1. Prepare the ingredients: tenderloin, coriander, carrot, ginger, seasoning: white vinegar, sugar, salt, starch.
2. Put 100g of starch and 70g of water in a bowl and stir well for later use.
3. Slice the tenderloin (about thickness) and put it in a starch bowl.
4. Allow the tenderloin slices to completely stick to the starchy paste.
5. Put oil in a pot and heat over high heat.
6. Add the starchy tenderloin and fry until golden brown.
7. Remove and put on a plate for later use.
8. Finely shredded carrots, ginger, chives, 60g of sugar, 60g of white vinegar, and 2g of salt are put in a bowl, stir well and set aside.
9. Heat the pot and don't put oil.
10. Pour in the celery sweet and sour sauce.
11. Stir constantly.
12. Stir until the sugar is completely melted.
13. Add the fried tenderloin.
14. Stir-fry until the tenderloin is evenly coated with sweet and sour sauce.
15. Stir-fry a few times with a little oil.
16. Add shredded ginger.
17. Add the shredded carrots.
18. Add the coriander.
19. Stir-fry a few times.
20. Sprinkle a little coriander on the turntable.
21, a collapse makes the Northeast pot wrapped meat ready.
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