How to make pot wrapped meat delicious and simple, there are many ways to make pot wrapped meat, wha

The pot meat tutorial is here, convenient, fast and delicious, easy to use.

The 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.

Pork with starch is delicious.

Shred carrots, green onions, ginger, cut coriander into sections, add an appropriate amount of water, salt, white vinegar, light soy sauce, sugar, starch to a bowl for later use. (The proportion is mastered) the oil is burned in the pot, the meat slices are dipped in dry starch and then the pork tenderloin is cut into half a centimeter thick slices, grasped well with an appropriate amount of salt, and the bottom taste, the starch is soaked in water and then dipped in the batter, put it in the oil pan to fry and take it out, and then pour it into the pan and fry it again.

<> charred pork strips. "The dish itself was salty and fresh, but the Russians at that time liked sweet and sour tastes, so in order to make the Russian guests like it, they changed the dish to sweet and sour. The taste of the pot wrapped meat is slightly sour and sweet, charred on the outside and tender on the inside.

Take an appropriate amount of starch, soak it thoroughly with water, pour out the water on it, add the starch at the bottom to the meat slices and grasp it evenly, pour an appropriate amount of oil into the pot and turn on the high heat, when the oil is hot, fry the marinated tenderloin into the pan in turn to light yellow and take it out; After the oil boils again, fry the tenderloin again until golden brown, remove and set aside, add a little oil and grasp well for later use. Soak the sliced meat in water for 10 minutes, soak it in blood water for later use, drain the soaked meat slices and add 5g of cooking wine, 5g of shredded ginger, and 3g of edible salt.

Heat oil in a pot, add a spoonful of tomato paste, a spoonful of sugar, a spoonful of vinegar, a little salt, first slice the pork, cut it with a top knife, it can be large or small, and the thickness should be controlled at 2-3mm as much as possible. Shred ginger, shredded radish, sliced garlic, shredded green onion until viscous, pour in the fried meat sauce, add coriander and carrot shreds, and you can get out of the pot. Pour the potato starch into a bowl and put water for later use, wash the pork tenderloin and cut it into slices about 4 mm thick.

Marinate in salt cooking wine for 10 minutes, pour sugar into a bowl, and stir white vinegar to make a sauce. Leave a little oil in the pot, stir-fry the green onions, ginger and garlic until fragrant, add aged vinegar, sugar, salt, boil until bubbling, put in the fried meat slices and stir-fry quickly.

Slice the tenderloin and add starch until it is sticky, add an appropriate amount of cooking oil, put it in hot oil and fry it until golden brown, cook the seasoned sauce until thick, and finally pour in the tenderloin, add side dishes and stir-fry.

The easiest way to do this is to cut the meat into thin and moderately thick slices, and. Marinate with salt and cooking wine for a while, put it in starch and mix it with water to make a paste, then fry it twice, adjust the sauce, and finally put in the fried meat pieces and stir-fry a few times to get out of the pot.

Cut the pork loin into large slices, shred green onions, ginger, coriander, carrots, sugar, white vinegar, light soy sauce, salt and sauce, water starch and a little egg white to adjust the batter of appropriate consistency, evenly wrap the meat slices, heat the oil pan, put in the meat slices wrapped in batter, fry over medium heat, and remove them; Turn the heat to high heat, put in the fried meat slices, fry on high heat until crispy, leave a little base oil in the pot, add green onions, ginger, coriander, carrot shreds and stir-fry evenly, put in the fried meat slices and stir-fry evenly, pour in the sauce, and quickly stir-fry out of the pot over high heat.

Wash the meat, cut it into thin slices, add salt and cooking wine and marinate for more than 10 minutes. Wrap the meat in water starch. Add a teaspoon of vegetable oil and stir.

Pour oil into a pan and fry the meat slices until bubbly and floating. Add sugar, rice vinegar and salt to a separate pot and boil until the juice is a little thick, then pour in all the shredded seasonings and stir-fry a few times. Pour in the meat pieces and quickly hang the juice out of the pan.

The pork tenderloin is starched, then put in the pan and fried, and then fried again, and it is out of the pan.

Slice 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.

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

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

The home version of the recipe for pot wrapped meat.

The pot meat tutorial is here, convenient, fast and delicious, easy to use.

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

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