Why is the pot meat in Yanji white?

Because it is made of salad oil, it is white.

Salad oil is a high-grade edible vegetable oil refined by degumming, decoloring and deodorizing (degreasing). Mainly used as raw oil and seasoning for cold salad or sauce. Salad oil sold in the market mainly includes soybean salad oil, rapeseed salad oil, rice bran salad oil, cottonseed salad oil, sunflower salad oil and peanut salad oil.

Pot-wrapped meat Yanbian pot-wrapped meat is characterized by selecting the finest tenderloin, wrapping it with pure starch, adjusting the juice with white vinegar, white sugar and soy sauce, and improving the taste by onion, ginger, carrot, shredded coriander and minced garlic. The finished product is golden yellow, sour and slightly choking. When imported, it is tender outside and sweet inside, sour and sour.

Specific operation: Slice tenderloin into a bowl, wash the blood to control the moisture, add a spoonful of salt, stir and marinate for a while, cut some shredded carrots, shredded onions, shredded ginger, garlic slices and coriander stalks in turn, add white sugar, rice vinegar, salt, soy sauce and sesame oil into the bowl, stir well for later use, pour a proper amount of potato starch into the bowl, add a small amount of water, adjust the starch into a viscous streamline, and mix the meat slices evenly.