Authentic northeast pot-wrapped meat practice?

Pot-wrapped meat is a northeast flavor dish and a Manchu dish. Is to marinate the pork tenderloin, wrap it in deep-fried pulp, fry it in a pot until golden brown, and then stir-fry it in a pot to thicken it. This dish is golden in color and tastes sweet and sour.

Ingredients: pork tenderloin 300g, carrot 1, onion 1, potato starch 150g, ginger 1, 2 cloves of garlic and 3 parsley.

Exercise:

1. It is best to choose fresh and non-frozen pork tenderloin for pot-stewed meat, because this part of the meat is tender, with a faint fishy smell and fragrant meat, and the fried effect is neither soft nor hard, nor sticky. Some tenderloin will have a layer of white fascia on the surface, which will affect the taste and should be removed with a blade.

2. If you want to make delicious and tender braised pork, you must cut it with a top knife, not along its lines, and the thickness of the cut should be uniform, generally maintained at 0.3-0.4 cm. If it is cut too thin, it will break easily when it is pickled or starched, and it will dry when it is fried, which will not taste good.

3. Put the sliced meat into a bowl, then soak it in clear water for 20 minutes, changing the water 2-3 times.

4. Take out the soaked meat slices to control the water, add a little salt to enhance the bottom taste, and10g cooking wine will remove the fishy smell and enhance the fragrance. These two kinds are enough, and other seasonings are not needed. After adding, fully grasp with your hands. It is recommended to grab it for a while, and it is better to grab it a little sticky to lay a solid foundation for hanging and pasting. Do a good job of post-curing 10 minutes.

5. Prepare a portion of 300g wet starch, add 150g potato starch (raw flour) into the bowl, and then add 150g water to boil the raw flour. Potato starch is the first choice for pot meat, and the paste wrapped with potato starch will have a crisp taste when fried, while the effect of fried with sweet potato starch is that the skin is relatively flat and soft, and the paste wrapped with corn starch will be relatively thick, sticky and not crisp, so only potato starch will have a crisp and tender taste.

6. Poke it with chopsticks a few times after adding water, so that the water can penetrate the starch more easily and speed up the wetting speed of starch. Then put it aside and let it stand for 10 minutes.

7, carrots as long as a short section, first sliced, and then shredded, mainly for color matching.

8. A small piece of green onion, broken from the middle, the core inside is not needed, and it can also be used to make other dishes. Just take the two white layers outside and cut them into silk.

9. Garlic is relatively small and can be cut into small pieces.

10, coriander is used for color matching and fragrance enhancement. We just need to cut the stem of coriander into small pieces and leave a few leaves for decoration.

1 1. Prepare the most important sweet and sour juice. Add 4 tablespoons white sugar, preferably soft sugar, and 4 tablespoons rice vinegar.

12, drop 3 drops of old extraction color to make the color look better.

13. Finally, add 3g of sesame oil to enhance fragrance.

14, pour out all the water in the potato starch bowl. At this time, the starch absorbs enough water, so it should be called wet starch. Grab it evenly with your hands.

15. Pour the prepared potato starch into the meat bowl and grab it evenly. Don't use brute force to grasp, but use skill to grasp along the meat piece, so as not to catch the meat piece.

16, let the potato starch completely wrap the meat slices, then add 1 tbsp of cooking oil and stir well again. The purpose of oiling is to better separate the meat slices from the meat, and also to make the fried meat look crisper and more fragrant. If you have rapeseed oil, you can add rapeseed oil, so that the fried effect will be more golden.

17, widen the oil from the pan, heat the oil to about 60% by fire, roll it on the meat slices with chopsticks, let the chopsticks wrap some starch, and then put it in the oil pan. If you see big bubbles, it is almost 60% of the oil temperature.

18. Meat slices must be cooked one by one. Don't cook too much at a time, or they will stick together. If it's too much, cook it several times.

19, the meat slices will float about 5 seconds after they are put into the pot, indicating that the oil temperature is OK. Change the fire first and then put the meat slices. When putting the meat slices into the pot, choose a place where there are no meat slices, so it is not easy to stick together.

20. After all the meat slices are out of the pot, change the fire, raise the oil temperature to 70% heat (2 10 degree), and pour all the meat slices into the pot for the first re-frying. The purpose of this re-frying is to ensure that the meat slices are cooked thoroughly and crisp outside, and can be cooked in 30 seconds at most.

2 1, then continue to raise the oil temperature to 80% heat (240 degrees), and then fry the meat slices again for the second time. This re-frying is mainly to make the appearance of meat slices more crisp, and at the same time, high oil temperature can also force out the oil sucked in before frying, so that the taste is crisp, crispy and not greasy. This time it is mainly aimed at the outside, so turn off the fire when the oil temperature reaches 80%, and then fry the meat slices, so that the oil temperature will not penetrate into the meat and fry the meat dry. Turn it over again, and the oil control will be taken out in 20 seconds at most.

22. Start the pot again, add a little oil after cooking until it smokes slightly, and also burn oil until it smokes slightly. When heating the oil, we will prepare the prepared sweet and sour juice, because it will sink, so we must stir it a few times first to make it even, and we must put all the ingredients together and get ready. After the oil smokes slightly, pour the fried meat slices into the pot and stir fry quickly for 3 times.

23. Pour the evenly stirred sweet and sour juice into the pot.

24. Pour all the ingredients into the pot.

25, then quickly stir-fry for 3-5 times, and then put it out of the pan. The meat slices should not stay in the pot for too long, so as to keep the beautiful color and crisp taste of the fried meat slices.

26. The fried pot meat is golden and attractive, and the meat slices are slightly brown and burnt.