What is delicious about "pot-wrapped meat"?

Pot-wrapped meat has a long reputation, and I believe everyone is familiar with it. Because of its bright color, crisp outside and tender inside, sweet and sour, it has been liked by many people and is suitable for all ages.

The ingredients needed for braised pork are not complicated. Of course, the staple food is pork tenderloin, and the ingredients are familiar to everyone. There are mainly four kinds of shredded pork, shredded onion, shredded ginger, shredded carrot and coriander segments, and coriander segments can also be added according to their own preferences. This dish has only one small ingredient, that is, garlic slices, and only a few simple seasonings such as sugar, vinegar and a little soy sauce.

Pot meat looks very simple, that is, hanging paste, frying and cooking sauce, but in fact, if you don't master the key points, the effect will not be ideal.

It is best to choose fresh and elastic pork tenderloin and remove the white fascia, so that the taste is crisp and tender.

A piece of "pot-wrapped meat" needs 16- 18 pieces of meat. Don't cut the meat too thin, about 3-4 mm, which is almost the thickness of two knife backs. Such a thick piece of meat can keep the moisture of the meat in case it loses too much moisture during frying. But if the meat is cut too thin, it will dry as soon as it is fried, and it will be easy to fry dry and hard.

It is best to soak the sliced meat in water for more than ten minutes, enough time to soak for a while, so that after the blood in the sliced meat is washed clean, the fried meat will be brightly colored and look better. Second, no water is added in the later curing, which can keep its tenderness and remove the fishy smell of meat.

Soaked pork slices, carefully wring out the water, then add a little salt, pepper and cooking wine, marinate them to taste, and then paste them.

It is best to use potato starch to make a paste, which is sticky, white and transparent, and it is particularly brittle when fried. It should be fully mixed with clean water according to the ratio of 1: 1 to avoid particles in it and explosion of the frying pan. Add about 10g cooking oil to the paste, so that the paste will be more uniform, the fried noodles will be smoother and the taste will be crisp.

When frying, the oil temperature must be enough and not sticky, so as to make the meat fry more expansive. The oil temperature is about 60%, and the meat pieces should be placed in the ground one by one, so that each piece of meat is elastic and will not stick together. The practice of the older generation is to oil it three times. Frying for the first time, and then frying for two times, so that the fried meat slices are more crisp, and the oil can be effectively spit out after the second frying. Because potato starch is easy to absorb oil, the fried meat slices are not greasy.

There are two ways to sauce. One is the traditional sweet and sour juice, which is an old-fashioned way of clearing juice. Now some tomato sauce or orange juice will be added to adjust the color and increase the taste.

The authentic way to cook pot meat is to boil the sauce. Stir-fry the small ingredients and ingredients first, then add the fried meat slices, and finally cook and stir the sauce evenly, so that the sauce is evenly wrapped on the ingredients. If the firepower at home can't be reached, the best way is to boil the thick juice first, and then stir the ingredients and meat slices evenly.

The characteristics of "pot-wrapped meat" are: golden color, crisp outside and tender inside, sweet and sour, suitable for all ages.

The specific operation steps of "pot-wrapped meat" are as follows.

Ingredients: pork tenderloin (about 300g), onion, ginger, carrot10g, garlic 3 slices.

4 grams of seasoning salt (2 grams of bacon and 2 grams of sauce), 2 grams of pepper, a little cooking wine, 40 grams of sugar, 40 grams of white rice vinegar and 5 grams of soy sauce.

Specific process

(1) Cut pork tenderloin into two pieces (about 6 cm long and 3 cm wide) with a thick back.

(2) Soak the sliced meat in water for more than ten minutes, then wring out the water and put it in a basin. Add 2g salt, 2g pepper and a little cooking wine, mix well and marinate for 10 minutes.

(3) Put 100g potato starch into a large bowl, add a small amount of water with the same amount for several times, stir while adding it, grab it evenly and thicken it with your hands, showing a natural and slow running water.

(4) Cut the onion, ginger and carrot into filaments and soak them in clear water for later use; Take coriander rhizome and cut it into sections for later use; Slice garlic for later use. (5) Sauce: Put 40g of white sugar, 40g of white rice vinegar, 5g of soy sauce and 2g of salt into a bowl and mix well for later use.

(6) Put the sliced meat into the prepared paste, add 10g edible oil, and stir evenly by hand to make it evenly covered with a layer of powder paste. Burn wide oil out of the pot, and the oil temperature is 60% hot. Turn off the pot first, and put the meat slices into the pot one by one, so that they can be spread out and are not easy to stick together. After all, if you set a fire again, the meat slices will harden slightly.

(7) Leave a little base oil in the pot, add the garlic slices to stir fry until fragrant, add the prepared juice, add shredded onion, ginger, carrot and coriander when it is thick, then add the fried meat slices, stir fry them quickly and evenly to make them evenly covered with soup, and then take them out of the pot and put them on a plate. If you don't like coriander here, you don't need to add it. It's only for decoration after serving.