How does the famous dish of Northeast China taste like pot wrapped meat? Do you like to eat this dis

The famous dish of Northeast China, the pot wrapped meat, tastes crispy on the outside and tender on the inside, sweet and sour, and the taste is particularly good.

The famous dish of Northeast China is a modern pork loin as the main raw material with carrots, and then add pepper and spices such as green onions, ginger and garlic to marinate, fry in the oil pan, and then pour the sweet and sour ingredients to make a special dish, the practice of this dish is not complicated, but the taste is particularly good, many people like to eat, it is oily but not greasy, sweet and sour and refreshing.

1. Ingredients for making pot-wrapped meat

If you want to make delicious pot-wrapped meat at home, you must know what ingredients you need to prepare to make pot-wrapped meat, it needs to prepare 500 grams of fresh pork tenderloin, a carrot, white pepper, an appropriate amount of tomato paste, green onions, ginger, garlic and coriander and starch, as well as sugar, white vinegar, edible salt and liquor.

Second, the method and steps of making pot wrapped meat

1. Wash the prepared fresh pork tenderloin and dry the surface moisture, then cut it longitudinally into slices of about three millimeters, put it in a bowl and add an appropriate amount of edible salt, cooking wine and white pepper, grasp it well with your hands and marinate for 15 minutes. Put the prepared starch and water together and slowly mix it into a thin batter.

2. Put a sufficient amount of cooking oil in the wok, heat the oil temperature 5 into the heat, take a small amount of batter ground, and sincerely say that Juventus has and is to dip the marinated meat slices into the appropriate amount of batter and fry them in hot oil. Fry for about a minute, and when the meat slices in the pan are firm, remove the oil. Increase the heat to increase the oil temperature by 8%, pour the fried meat slices back into the pot, stir constantly with chopsticks, and take it out for later use after frying it until golden brown.

3. Take an appropriate amount of tomato sauce and an appropriate amount of sugar and a small amount of white vinegar and edible salt and mix them together to make a sauce, cut the carrots into thin strips after washing, put an appropriate amount of cooking oil in the pot and heat them and put in the shredded carrots and stir-fry evenly, and then put the adjusted sauce in the pot and stir-fry quickly, when the juice in the pot becomes thick, put the fried meat slices into the pot and stir-fry together, and after stirring well, it will be directly out of the pot and put on the plate.

I like to eat this dish, the taste of the famous Northeast dish pot wrapped meat is particularly good, and after eating, you will feel particularly soft and glutinous, and it is also a combination of meat and vegetables, so it is particularly spicy.

The taste is very good, I like to eat this dish, the nutritional value of this dish is also very high, the use of fat and thin pork belly, there is a fat but not greasy feeling.

Pot wrapped pork is a very delicious dish, which is more complicated in the process of making, and this dish tastes crispy on the outside and tender on the inside. Sweet and sour, delicious and delicious.

Pot wrapped meat. It is an authentic Tohoku area.

Traditional cuisine. Pot-wrapped meat was formerly known as pot-fried meat.

According to legend, it is Guangxu.

During the year, a chef Zheng Xingwen from Harbin Daotai Mansion Yin Du Xueying created. At first, the meat was golden in color and salty and fresh, but later in order to cater to the tastes of more people, the taste was changed to sweet and sour. It is to change the original sweet flavor of charred pork strips to sweet and sour pork tenderloin.

So the texture and taste of pot-wrapped meat in some regions are different. Pot-wrapped pork is a famous Northeast dish.

Not only pay attention to color, fragrance, taste, shape, but also pay attention to a "sound", when refusing to wrap meat in the pot, it will make a creaking sound in both ears, which makes people sound very appetizing.

Pork tenderloin needs to be prepared for pot meat.

You make white sugar. Soy sauce, cooking wine.

Corn starch, water starch, salt, oil, green onion, shredded ginger. When the pork loin is cut into slices, add salt, marinate in cooking wine, then coat with cornstarch slurry, sugar and vinegar in a bowl, add soy sauce, salt and water and mix thoroughly.

Heat the oil in the pot, put in the meat slices wrapped in cornstarch, fry them in the oil pan, and then turn on the high heat to cook the meat on the paper for eight minutes, and fry the meat slices until golden brown on both sides, then remove the oil. Leave a little base oil in the pot, pour in the sweet and sour sauce, boil the water starch until sticky, then put in the green onion segments, and pour the shredded ginger into the meat slices for stirring, so as to ensure that the meat slices can be filled with sauce.

Another method is not sugar, but ketchup and plum sauce. First of all, wash the carrots and tomatoes and cut them into slices. Bring water to a boil, add carrot slices, tomato slices, make sure the water is boiling, and then cook over low heat until the carrots and tomatoes are boiled.

Strain out the residue and add the tomato and carrot juice to the tomato paste, plum sauce, and oke. Tomato sauce, sugar, white vinegar and stir.

Pot-wrapped meat is not only rich in taste, many people like to eat it, but also the nutritional value of pot-wrapped meat is also very high. Because the main ingredient of pot wrapped meat is pork loin, it contains a lot of high-quality protein, fat, vitamins, etc. It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness.

However, people who are obese and have high blood lipids are not easy to eat more.

Pot-wrapped pork is a home-cooked dish with a sweet and sour taste, and adults and children like to eat it. This dish has a golden color and looks crispy. It's made with tomato paste, sugar and vinegar, a bit like sweet and sour tenderloin.

Northeast cuisine pot wrapped meat belongs to the Northeast cuisine, his taste is sweet and sour, it tastes particularly good, sweet and sour, delicious but not greasy, the most important thing is that it is nutritious, adults and children like it, especially children who do not like to eat meat are willing to eat this dish.

Sweet and sour, and the taste is particularly crispy, this kind of pot-wrapped meat is really delicious, and it is also loved by everyone.

Eat pot wrapped meat in Shenyang.

They like to use tomato juice to make soup, and the pot-wrapped meat is also sweet and sour. If in other Northeast cities, the pot wrapped meat is sweet and salty, no matter how different the taste is, but the method is basically similar, it is charred on the outside and tender on the inside, crispy and delicious. Here's how to make it:

1. Take 300 grams of pork loin, cut it into large slices with centimeter thickness, soak it in cold water for one hour, and put it in Heilongjiang potato starch.

100 grams, add water and soak for two hours, remove the upper layer of water, take the precipitated wet powder, drain the meat slices and add three grams of salt, seasoning, <>

Is it authentic How to verify When the pot wrapped meat comes up, you can smell a sour feeling in your nose The first bite of it will be in your mouth and you will feel choked by the sour taste Chew it in your mouth and be crispy on the outside and tender on the inside It's okay Northeast people didn't like sweet and sour meat dishes in the past, and the chef invented this dish in order to cook for the Soviets and cater to their tastes. After frying, put sweet and sour ginger shreds, and don't put other chopped green onions, don't put things casually, and make a strange taste.

The method, first of all, is the meat, the tenderloin.

Or cut the plum meat into slices, pat it with the back of a knife, and put it in the batter that has been processed. The part of the slurry is very important, generally use potato starch, add water, and soak it a few hours in advance. Fry the skin crispy and take it out, then wait for the oil temperature to rise to 7 into the heat and fry it again into the main ingredient, fry it until the outside is crispy and tender inside, quickly pour it out, heat the bottom oil in the pot and fry the ingredients until fragrant, fry it in the seasoned sauce, quickly fry it with the main ingredient, pour it into the plate, and the dish is completed.

Mix the sauce, the sweet and sour ratio is about one to one, according to your own taste! Add shredded green onion, shredded ginger, shredded carrot! Add the sliced meat, stir-fry a few times and you're ready to go! Add custard powder.

Stir the cornstarch with an appropriate amount of water, heat and fry in the pan. Boil seven or eight percent of the pork loin slices at oil temperature, fry until the appearance of the meat slices is firm, and there is a crisp sound when you press it by hand, and then wait for the oil temperature to rise when it is hot, fry it in the oil pan for a minute or two, and remove it for later use. Shallots.

The first thing I thought of was my hometown in the Northeast, in the Northeast this is a well-known famous dish, whether it is a large or small banquet or a family gathering, this is an indispensable famous dish, today Shallot will take you to understand this Northeast famous dish!

I feel very good about it, every time I go to my friend's house, he will ask him to cook this famous dish for me, which is very different from our southern cuisine, and I like to eat it very much.

The taste is very good, because the meat used in this dish is very tasty and not too hard.

The famous dish of Northeast China, pot-wrapped meat, tastes very good, tastes quite crispy, and tastes sweet and sour.

First of all, prepare to wash and take the clean pork and cut it into small slices, then add ginger, dark soy sauce, cooking wine, oil and salt to grasp and mix evenly, secondly, you can take out the potato starch in the cabinet, add pure water and stir, add the marinated pork slices in the process and continue to stir and mix, and then when the starch is covered on the pork slices, you can heat the oil in the pot and put in the pork slices, fry for about 5 minutes to take out, pay attention to leave a little oil in the pot when taking out, and add the sauce and coriander to the oil (you can not add if you don't eat coriander) Stir-fry for 2 minutes, and finally add the fried pork slices and stir-fry over low heat for 5 minutes.

The taste of the Northeast famous dish pot wrapped meat is very good, and the method is also very simple, first of all, Brother Xun is looking for a very good tenderloin, and the tenderloin is cleaned and cut into thin slices, and then dipped in the batter and put in the pot, the mu jujube is fried until golden and fished out, and then the oil is poured into the pot and put in the rock sugar, and then the sugar color is boiled and then put into the pot to stir-fry the meat evenly.

The taste is really great, I think I can eat two sharp ants rolling bowl rice, I need to buy fat and tender pork first, and then fry the silver in the pot and then put it in the pot to steam, and then add a little soy sauce to slow down.

The taste is still quite good and segmented, it melts in the mouth, and the eggplant is a little sweet and sour taste, which is generally to add a little green onion ginger oil or sour vinegar to the inside, and sweet sauce.

Pot-wrapped pork is a famous dish in the Northeast, which is crispy on the outside and tender and sweet on the inside, and it is suitable for all ages, especially children. In fact, the method of pot-wrapped pork is a bit similar to sweet and sour tenderloin, so many people will confuse these two dishes. We start by slicing the tenderloin and patting it with the back of a knife to make it more tender.

The tenderloin is marinated in cooking wine, salt and pepper for about half an hour to remove the fishy smell of the meat itself.

Evenly coat the top of the meat with a layer of starch, find a clean small bowl, and prepare the water starch in the small bowl, the ratio of water to starch is about 1:2, and the state is viscous and paste-like. Then add a little cooking oil and salt to taste, and before frying the meat in dry starch, stick it in a circle in the water starch.

Here you must remember that when the cooking oil is hot at 6, you can start frying it in the pan, fry it until the surface is golden brown, then remove it, drain the oil on the surface, and then re-fry it in the oil pan. This will make the pot meat taste crispier and taste better.

After the fried pork is out of the pan, it is set aside for later use, and we start to prepare the sauce needed to make the pot meat. Mix light soy sauce, vinegar, sugar, cooking wine and chicken essence evenly, put a little oil in the pot, put the ginger shreds into the pot and fry until fragrant, then put in some shredded carrots and green onions, put the fried meat slices into the pot and stir-fry it, and then pour the adjusted sauce and stir it well.

This method is relatively simple to make pot-wrapped meat, the appearance is golden and crispy, and the taste is quite good. The proportion of seasonings can be appropriately added according to their preferences, put more sugar if you like to eat sweet, and put more vinegar if you like to eat sour, after all, there is never a fixed proportion for Chinese people to cook.

1. Wash the prepared pork tenderloin, cut it into large slices, put it on a plate and marinate it with an appropriate amount of cooking wine for about 5 minutes for later use.

2. Wash the green onion, ginger and carrot, cut into shreds, chop the coriander and put it on a plate for later use.

3. Add an appropriate amount of sugar, white vinegar, light soy sauce and salt to the bowl and make juice for later use.

4. Beat the egg whites of the prepared eggs into a bowl, then add an appropriate amount of starch to make a batter of appropriate consistency.

5. When pouring an appropriate amount of oil into the pot and boiling to five or six percent of the heat, put the meat slices wrapped in batter into the oil pan one by one for initial frying, fry them over medium heat, and remove them for later use.

6. Turn the heat to high heat, put in the fried meat slices and fry again, fry on high heat until crispy and discolored, I personally like a slightly softer taste, so the fried is not too hard.

7. Leave a little base oil in the pot, then add shredded green onions, shredded ginger, coriander, and shredded carrots and stir-fry over high heat to evenly fragrant.

8. Put in the fried meat slices and stir-fry evenly, pour in the adjusted juice, and quickly stir-fry over high heat to remove the juice from the pot.

Cut the lean meat into large slices and marinate for 10 minutes with cooking wine and pepper. Prepare the sweet potato flour, knock in an egg, add a little water, and mix into a batter until it can flow. Add the meat slices to the batter and stir well so that each slice of meat is coated with batter and hung with batter.

When the oil is hot, put the meat slices into the oil pan one by one, and fry them slowly for 3 minutes on low heat. Drain the oil. Turn the heat to low, pour all the fried meat slices into the pan and fry again, remove and drain for later use.

Tomato paste, sugar, vinegar and salt into a bowl of juice; Ginger, red pepper, green pepper, garlic stalks, and green onions are all shredded. Heat the oil, when the oil is hot, add the shredded chili pepper, ginger and garlic and stir-fry to break the raw, and put it out in a bowl for later use. Leave the oil in the pan and add the fried meat slices; Pour in the seasoned juice and stir-fry evenly, add the previously fried shredded chili pepper, ginger, garlic and green onion, and mix evenly.