12 how to eat a good video of the home-cooked practices of classic northeast dishes

I can't say so much at once. Let me introduce a dish to you first.

Pot-wrapped meat, its simple production process is to use pork tenderloin (authentic vegetable beef) and starch, fry it twice, cook it once, color it, then pour the juice and decorate it with coriander.

Traditional raw materials:

Pork tenderloin 300g shredded ginger 5g shredded onion 20g coriander 10g refined salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and salad oil.

Method:

1. Pork tenderloin is cut into chunks 7 cm long, 5 cm wide and 0.2 cm thick, and mixed with refined salt and cooking wine. Mix starch with water and a little salad oil to make a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water starch are used to make juice.

2. Set the wok on fire, add salad oil and heat it to 60% to 70% heat. First, mix the meat slices with the thick paste, then spread them out one by one, put them in a wok one by one, fry them until they are crisp outside and tender inside, and then take them out and drain them.

3. Leave the bottom oil in the pot, add shredded ginger and scallion, stir-fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pot and sprinkle with coriander.