How to make meat in a pot? Hehe, what I learned for my girlfriend

Ingredients: A: Tenderloin, starch.

b: Vinegar, sugar, a little light soy sauce.

c: Garlic, green onion ginger, red pepper, coriander.

Method: 1. Cut the tenderloin into thick slices and marinate it with salt, chicken essence and cooking wine;

2. Sugar: vinegar = 3:2 mixed evenly (this is sweet, if you like a sour mouth, add a little more vinegar, drop two drops of dark soy sauce and mix well (dark soy sauce can not be added, I like dark dishes, so I added a little;

3. Finely chop the garlic, shred the green onion and ginger, and red pepper, wash the coriander and cut it from the middle;

4. Mix starch with a little water to make a starch paste, mix in the marinated meat slices, and let each piece of meat hang evenly on the paste;

5. Put oil in the pot, put the meat slices in the pot and fry them until golden brown;

6. Put oil in the wok and fry the minced garlic, fry the fried meat slices well, pour in the sauce of the second part and the green onion and ginger shreds, and quickly stir-fry the red pepper shreds.

The procedure is a bit complicated as follows: 1. Cut the meat into large slices, slightly thicker, not too thin.

2. Marinate with a code flavor, add an appropriate amount of salt, monosodium glutamate, pepper, then add egg white, stir well, and add a small amount of flour and cornstarch. (If possible, you can add a small amount of custard powder to make it more fragrant).

3. Deep-frying, put it in a hot oil pan for 6 years, fry it softly until it changes color slightly, wait for the oil temperature to be 7-8 hot, and re-fry it in the oil pan (get out of the pot as soon as you get out of the pot) and fry hard.

4. Put a small amount of oil or water in the pot, add sugar and tomato paste, fry until the sugar is completely melted, add an appropriate amount of water starch, add the fried meat slices, stir-fry evenly, and get out of the pot.

Ingredients: 250 grams of tenderloin, a pinch of carrots.

Excipients: appropriate amount of vegetable oil, 2 tablespoons of cooking wine, a little salt, a little white pepper, 100 grams of potato starch, a little green onion, a little shredded ginger, 30 grams of rice vinegar, 30 grams of sugar, a little salt light soy sauce, a little lemon juice.

1. Cut the tenderloin into slices 5 cm wide and cm thick.

2. Put it in a bowl and add some cooking wine, salt and white pepper and marinate for 15 minutes.

3. Put the potato starch into a bowl, add an appropriate amount of water, mix well, and let stand for 30 minutes.

After a few minutes, the potato starch settles and the water on the surface is discarded.

5. Prepare shredded carrots, green onions and ginger.

6. Pour the wet starch into the meat slices and grasp well.

7. Prepare sweet and sour sauce: 1:1 granulated sugar and rice vinegar, add a little light soy sauce and cooking wine and mix well.

8. Remove the oil from the pan, wait for the oil temperature to rise to 60% hot, and put in the meat slices one by one.

9. Fry until golden brown and remove it, and fry it all in batches.

10. Heat the oil pan to 80% hot, and re-fry the meat slices until the appearance is crispy.

11. Drain the oil.

12. Stir-fry the shredded ginger in another oil pan, then add the shredded carrots and green onions and stir-fry well.

13. Pour in the sweet and sour sauce that was prepared before.

14. I also added some fresh lemon juice and boiled until thickened.

15. Pour in the fried meat slices, fry them quickly, you can sprinkle some coriander leaves, my daughter doesn't eat coriander.

16. Remove from the pot and serve on a plate.

I heard that it's hard to wrap meat in a pot? You can learn from me in just a few steps.

Pot wrapped meat tutorial, easy to learn, just learn it.

Slice the tenderloin and fry it in starch and coat it with sauce.

Let the Northeast "Song Joong Ki" Anji's greedy pot wrapped meat is so simple to make.

The pot wrapped meat is not delicious because this step is missing.

Teach you how to make the sweet and sour crispy meat wrapped in a pot.

I'm not a chef.

However, I asked the chef how to make pot-wrapped meat, and if the fire at home can't keep up, the main impact is the frying process. In fact, there is not much difficulty in hanging juice in the later stage, and it is a personal preference for the taste, and there is also the problem of juicy juice and laughter.

If you fry it, half of the restaurant will fry both sides, and if you put half of it at a time, it will swell very well.

If we get it in our house, it won't work, because the fire is too slow, so it's best to fry it more than three times, especially when the oil temperature is fried for the first time, the oil temperature must be very hot, and the meat slices can be swelled immediately after rolling, so you can't put it too much at a time, and if the oil temperature comes down, it won't expand. 4 at a time

5 slices will do. Just use ordinary potato flour for starch, don't marinate the meat first, you can soak the meat in water for a while, so that when frying, there is less blood foam and it is not easy to appear red spots. The starch must be sufficient, and it must be sticky, you can put a little oil, a small half spoon can be used, it will increase the viscosity and should not be wetted by hands.

Try it next time, you don't have much skill when you want to hook the juice at the end, but you must be able to turn the spoon so that the juice is even!

Teach you how to make the sweet and sour crispy meat wrapped in a pot.

Let the Northeast "Song Joong Ki" Anji's greedy pot wrapped meat is so simple to make.

Teach you how to make the sweet and sour crispy meat wrapped in a pot.

Let the Northeast "Song Joong Ki" Anji's greedy pot wrapped meat is so simple to make.

Slice the tenderloin and fry it in starch and coat it with sauce.

The pot wrapped meat is not delicious because this step is missing.

I heard that it's hard to wrap meat in a pot? You can learn from me in just a few steps.

Pot wrapped meat tutorial, easy to learn, just learn it.

Slice the tenderloin, add starch, oil, and cooking wine to learn how to make pot wrapped meat.

Cut the tenderloin into thick slices and marinate it, put it in the oil pan and fry it until it is set, remove it, fry the green onions, ginger and garlic until fragrant, add the tenderloin and stir-fry out of the pan.

Ingredients: meat, vinegar, sugar, salt, minced garlic, monosodium glutamate, coriander. Directions:

Cut the slices and apply them evenly with water starch to the slices.

Half a catty of meat needs small ingredients: a small half bowl of vinegar, two spoons of sugar, two teaspoons of salt, minced garlic, monosodium glutamate, and coriander.

Fry the meat slices twice on high oil.

Add green onions, ginger and coriander, burst the pot together, pour the beaten juice on the meat slices, and remove from the pot. Notes:

Pot-wrapped meat generally needs to be selected through the tenderloin, and the meat should be moved for a while before cutting the meat.

Water starch is best used with potato flour.

The first time you fry it, you can take it out as long as the meat changes color slightly.