What's your favorite Chinese food?

Speaking of my favorite Chinese food, I have to say that it is a specialty of Northeast China, braised pork! I think this dish can really be called Chinese food.

When I first heard the name of this dish, I was quite dissatisfied. My friend solemnly introduced me to this pot-wrapped meat. I thought at that time, what a casual name, but it's just meat. Do you still want to cover the pot?

But when this dish came up, I thought I might like it. Braised pork is golden yellow and covered with sweet and sour sauce, which is similar to our sweet and sour pork tenderloin, but more enjoyable and delicious than sweet and sour pork tenderloin. Sweet and sour tenderloin tastes good, but compared with pot-stewed meat, it tastes more refreshing without pot-stewed meat

I fell in love with this delicious food once, but unfortunately it can only be eaten in the northeast. But I can't stay in the northeast forever, but at the same time I can't live without this dish. What should I do? So when I got home, I frantically searched all kinds of northeast restaurants, and tasted them one by one, but I was disappointed to find that the braised pork cooked in all our local northeast restaurants was very different from what I ate in the northeast, which made me very nervous.

How can I get addicted to such Chinese food only by going to the Northeast once in a while? So I used my little universe again, collected many ways to make pot-wrapped meat on the internet, and then tried tirelessly! This dish is actually not very difficult, but it's hard to say, because it takes a lot of skill to make the batter wrapped around the sliced meat first, and the batter materials are also very particular.

After many experiments, I confirmed that only corn starch, mixed with the batter of pot meat, tastes the best! After the batter is ready, there is still a problem of frying. At first, it was either too tender or too old, and it was hard and tasteless.

I'm surprised, why can't I fry something crispy outside and tender inside? I couldn't figure out how to try, but it didn't work. Later, there was really no way, so I found a friend I met in the northeast to help me consult the chef who cooked braised pork. Which step did I not do well?

Later, my friend told me that the chef told him that the pot meat could not be fried at one time, and it would definitely not have the effect of crispy outside and tender inside. In order to achieve the effect of crispy outside and tender inside, you must first fry the meat slices and then take them out of the pot. Then heat the oil temperature, put the meat slices into the oil pan, fry them at high temperature and take them out, so that the meat in the pan will be crispy outside and tender inside.

The last step is the key to the success of braised pork. To prepare the sauce for braised pork, you must master it by your own experience. It's hard to say clearly based on theoretical knowledge. Just looking at the menu is very simple, you need white vinegar and sugar, but the specific oil temperature and proportion must be mastered by yourself in practice. Fortunately, I have mastered it and I am very happy with this dish.