The old practice of the northeastern famous dish pot meat, full of tips, at home can also make the flavor of the restaurant

If you ask an authentic Northeastern people, in the Northeast what dishes are most famous, you may get the answer is the pot meat, chicken stewed mushrooms, ground three fresh, Northeast Lapi, etc., but in all of the answers pot meat may be rushed to the forefront of the visible pot meat in the Northeastern people in the mind of the weight of the weight of the pot meat, otherwise it looks rugged, is actually a fine craft pot meat how to become a classic Liao dish! The first time I've seen it, I've seen it, and I've seen it.

According to historical records in the Guangxu period, the flag person Zheng Xingwen's ancestry is Liaoning, in his young age followed his father to the capital, because of the love of cooking, especially want to learn the palace dishes, so through the relationship into the Prince Gong Palace of the back of the kitchen apprenticeship, and later because of the culinary skills of the House was recommended to Harbin Daodai as the head of the kitchen. During the period he learned from the capital of the burnt fried pork slices for upgrading innovation, changed into a sweet and sour flavor, and named "pot popping meat", and later, probably because of the accent problem called into the current "pot meat". The earliest pot meat is with fruit, and later Zheng Xingwen's son Zheng Yilin will pot meat improved, the side dishes of fruit removed, re-added ginger, green onion and cilantro stalks, sugar and vinegar has not changed, the sweet and sour flavor inherited.

Now the practice of pot meat a variety of people dazzled, but the flavor is only 3 kinds of circulation, respectively, sweet and sour sauce, tomato sauce and garlic sauce, pot meat is delicious is undoubtedly, but it looks simple to do or have a certain degree of difficulty, such as hanging paste is not good, after frying out of the texture is not crispy. Mastering the temperature of the oil is not good, fried outside the charred tender taste, and easy to absorb oil, eat not crispy and greasy, the following I will use the most traditional do send to do on one of the most primitive sweet and sour flavored pot meat, come on, you want to eat follow to do, and learn to go to the hotel to eat again.

Main ingredient: 300 grams of pork loin.

Ingredients: 1 small section of carrots, 1 small section of green onions, 1 small piece of ginger, 2 cloves of garlic, 3 cilantro.

Seasoning: cooking oil, salt, sugar, white vinegar, soy sauce, cooking wine, sesame oil, monosodium glutamate.

Preparation:

1, to do the pot of meat selection of fresh unfrozen pork tenderloin best, because this part of the meat is more tender, fishy light, meat flavor enough to deep fry out of the effect is not soft, not hard and not sticky teeth. Some tenderloin surface will have a layer of white fascia, this will affect the taste, to use the blade to go.

2, want to make a delicious, tender and not stuffed with pot roast, it must be cut with the top knife, can not follow its grain to cut, and cut the thickness of the thin and thick to be uniform, generally maintain the thickness of 0.3-0.4 centimeters, if the cut is too thin, in the marinade or sizing when a grasp on easy to crumble, and in the frying of a fried on the dry, so that out of the mouthfeel will not be good, the pig! Tenderloin if too large, we can cut from the center diagonally 45 degrees down, so that the knife into 2 large triangular pieces, so that the cut out of the slice will be more beautiful (the previous pot meat are not right cut, are large pieces), and then top knife cut into thick slices.

3, cut the meat into a bowl, and then soak in water for 20 minutes, midway through the water 2-3 times, the purpose of soaking is to soak out the blood in the meat, so that the meat fried more translucent and better looking. If you do not soak the water can not? It can be, but the effect of frying out a little worse, and the blood in the meat meet the high oil temperature is easy to appear black spot situation.

4, soak the meat out of the water and water control, and then add a little salt to increase the bottom flavor, 10 grams of wine to fishy aroma, there are these 2 kinds of enough, other seasonings are not needed. Add a good hand with a full grasp, it is recommended to grasp a little more, grab a little sticky the best, so that you can give a solid foundation for hanging paste, grab a good marinade for about 10 minutes.

5, to 300 grams of meat proportion we to make a wet starch, bowl add 150 grams of potato starch (flour), and then add 150 grams of water to the flour creek open. Do pot meat is preferred is potato starch, with potato starch wrapped in the paste fried out to have a crispy texture, and with sweet potato starch fried out of the effect of the skin is more collapsed, soft, with corn starch wrapped up in the paste will be thicker, but also more viscous, but also not crunchy, so only potato starch will have a crispy outside and inside the tender texture.

6, add a good water with chopsticks and poke a few more times, so that the water is more likely to penetrate the starch, accelerate the starch wetting speed. Then set aside for 10 minutes.

7, carrots as long as a small section, first sliced, then shredded, mainly to play a role in color matching.

8, a small section of green onion, broken from the center, the inside of the core do not take out to do other dishes can also be used, only to take the outside of the 2 layers of white, cut diagonally into silk. If you want to look good along the lines of shredding, if you want to taste good on the diagonal cut into silk, so that you can cut off the tendons of the green onions, it will not be stuffed teeth.

9, the garlic is relatively small can be cut into small slices.

10, cilantro is used to match the color and aroma with, we only need to cilantro stalks cut into small sections, the leaves to stay a few pieces of garnish with.

11, finally we have to make a most important sweet and sour sauce, bowl add 4 spoons of sugar, the best is to use sugar, if you use sugar, it is more difficult to melt, I did not find here, may be no more, so I use sugar, and so on when I mix more time to stir, try to let the sugar melt.

12, add a little more than 4 tablespoons of 9 degrees of rice vinegar, if you have a higher degree of rice vinegar at home, then you can reduce the amount accordingly. Add rice vinegar when you first look down your rice vinegar is how much degree, I recommend adding more than 9 degrees (including 9 degrees) of rice vinegar, because less than 9 degrees of rice vinegar water content is relatively large, it is easy to lead to do out of the pot of meat become soft and collapsed and lose the taste of the outside of the burnt tender.

13, to sugar sweeter, then you must add a little salt into it, about 3 grams is enough. Why is it that adding salt makes it sweeter? This is because our sense of taste will produce a "contrast effect", that is, will produce a sense of taste, can enhance the phenomenon of another taste. Taste first contact with the salt salt, followed by the sweetness of sugar, this is because salt molecules to be much smaller than sugar molecules, so the salt will be able to dissolve in the liquid faster, but also play a role in enhancing the osmotic pressure of the liquid, so that we accelerate the speed of perception of the flavor of the liquid. This way when we taste sweet foods with salt, the sweetness of the sugar can enter the taste organs faster with the salt molecules driving it. Salt not only acts as a flavor enhancer in our cooking, but also reduces bitterness and freshness.

14, with MSG can add 1 gram of freshness, of course, do not like can not add, in the issue of MSG and chicken essence, MSG is much safer than chicken essence. As long as it is not to buy those cheap, according to the required amount to add is actually very safe.

15, but also on the 3 drops of old pumpkin color, so that the color is better.

16, and finally add 3 grams of sesame oil to increase the flavor.

17, all added to the good to be well mixed and standby.

All the preparations are complete, the following can enter the cooking step.

Cooking Methods:

1, soak the potato starch bowl of water all poured out, this time the starch absorbed enough water should be called wet starch, with a hand grip, pour off the water starch looks as if it's very dry, in fact, it will not be, you grab it in the hand, it will soon become a fluid flow down, this starch must not be too much water, it can be said that this is a good paste, but also to make sure that the water is not too much water. It can be said that this is the key to a good paste, this directly affects the effect of hanging paste and fried out of the texture, the paste consistency is the most delicate, if too thick shell will become thick and hard taste is poor, too thin and easy to fall out of shape.

2, the tuned potato starch into the bowl of meat slices fully grasp and mix evenly, in the grasp of the time do not use dead force to grasp, to use skillful force along the meat to grasp, so as not to grasp the meat pieces rotten.

3, so that the potato starch completely wrapped up the meat, and then add 1 tablespoon of cooking oil and mix well again, the purpose of adding oil is to allow the meat and meat can be better separated, but also to make the appearance of the fried out of the more crispy and more fragrant. If you have canola oil, you can add canola oil, so that you can make the fried results more golden.

4, start a pot with a wide range of oil, high heat to heat the oil to about 6, use chopsticks to roll around on the meat, so that the chopsticks wrapped in some starch, and then put it into the frying pan, if you see large bubbles appeared, then it is almost 6 into the oil temperature.

5, the meat must be a piece of the pot under a piece of the next, do not under too much at a time, to not stick together, more then a few times to the next, I'm here to split 2 times, if you are afraid of the oil burned to the hands of the first hand to the meat to open the flattening of a bit, so that fried out of the shape of a good look, and then use chopsticks clamped to the pot. In fact, it is also very safe to use your hands, pay attention to put when it is put rather than throw, you a throw, the oil splashed, that is the danger.

6, meat slices in the pot after about 5 seconds will float up, that the oil temperature can be changed to a small fire and then followed by meat slices, meat slices in the pot to choose no meat slices of the place to go down, so that it is also less likely to stick together. If there is the case of sticking together, do not rush to set it apart, first let the shell of the meat completely stereotypes fried crisp, gently knock on the separation.

7, the meat under half of the time do not go down, with a spoon to push a few times, if the stereotypes on the leaky spoon to fish up, and then under the rest of the part, why do it? This is because the front of the next because too long will be overcooked, and the back of the next may not have been set, so it can not do the maturity of the same, so under half of the next, all set after the first fish up, and then under the other half.

8, the other half of the meat slices into the pot frying to stereotypes on the first out of the pot of meat into the pot with the frying, this time you can change the fire to medium heat, so that the oil temperature rises slowly, has been fried until you can see the meat (not hanging on the position of the paste) a little bit of discoloration, or gently knocked with a spoon on the meat with a crunchy hard feeling can be temporarily out of the pot to breathe the next fresh air. This time, make sure the meat is well fried, but not too long. If the meat is too dry, the tenderness will be lost, and it will be too tasty to eat. In Liao cuisine, this is also a fire dish, so the control of the fire must be precise. It took me 2 minutes to cook the first slice of meat, and then 4 minutes to fry the second batch. Because the heat of each stove is different, so the time required will be different, my time consumed can only be used as a reference.

9, all the meat out of the pot to change the heat, the oil temperature to 7 into the heat (210 degrees), all the meat into the pot for the first time to re-fry, the purpose of this re-frying is to ensure that the meat is cooked through to the outside of the crispy, up to 30 seconds to fish out.

10, then the oil temperature continues to rise to 8 into the heat (240 degrees), and then the second time on the meat to deep fry, the main purpose of this deep frying is to make the meat more crispy on the outside, while the high oil temperature can also be in front of the deep frying sucked into the oil forced out, so that the texture of the taste of the eat up and crispy and crispy, and will not be greasy. This time we are mainly aimed at the outside, so the oil temperature to 8 into the heat when the fire, and then under the meat slice re-fried, so that the oil temperature will not penetrate into the meat inside the meat fried dry, more turning, up to 20 seconds to fish out the oil control standby.

11, restart the pot to the pan burned to a slight smoke after adding a little oil, the oil is also burned to a slight smoke, in the heating oil when we adjusted the sweet and sour sauce ready, because there will be the phenomenon of the bottom of the phenomenon, so we must first stir a few times, so that it can be uniform state, but also to put all the ingredients together and ready. Wait for the oil to have a slight smoke and then pour the fried meat into the pan and quickly stir fry 3 times.

12, the stirred sweet and sour sauce drizzled into the pan.

13: Pour all the ingredients into the pan.

14, and then quickly stir-fry 3-5 to be out of the pot on the plate, the meat in the pot time is not too long, so as to retain the beautiful color of the meat after frying, but also to retain its crisp texture, the sweet and sour sauce does not need to be completely wrapped around the meat, there should be some white, so as to allow the meat and sweet and sour sauce sweet and sour alternately out of the thick and light is this is the best performance, the Liao Cai method of pouring sauce, the Liao Cai method of pouring sauce. This method of dripping juice is called rain dripping juice in Liao cuisine.

Fried pot meat is a golden yellow attractive color, meat with a slight brown scorched state, with a hand on top of the meat to the nose fan two times, the meat with the sweet and sour aroma of the mellow nose, bite a mouthful of down, wrapped in the paste thickness, outside the crispy inside tender, bite up the crispy fluffy incense, sweet but not greasy. I finally know why the northeast people are so obsessed with this dish.

Q: What's the difference between the old-fashioned traditional pot roast and the new-fashioned pot roast?

A: They are mainly different in the sweet and sour sauce on the ingredients and the final hanging juice on the difference in the method, the old-fashioned above we said the modulation method, here I will not repeat, and the new-style are generally tomato juice and garlic sauce, some will also add orange juice concentrate. Which tastes good depends on each person's preference, I can only say that the old-style flavor is more pure, the new-style flavor will be more full. According to the current taste, children should prefer to eat tomato juice.

Q: How do I make tomato juice?

A: 30 grams of tomato paste, 40 grams of sugar, 9 degrees of rice vinegar, 30 grams, 2 grams of salt, 10 grams of water, potato starch 1 small spoon, and then mix well. Start the pan with a little oil on high heat, first into the onion, ginger and garlic sautéed flavor, and then poured into the sauce, more stirring, the juice stirred into the state of the big bubbles when the fried meat into the pan, more turning, so that each piece of meat can be wrapped in the sauce, wrapped evenly after you can pot plate.

Q: I want the meat to be coated with more batter.

A: you can add a little bit of flour into it, but add in the flour up to 1/5 or less of the potato starch, because the flour adsorption is better, so the paste with flour can wrap the meat better.

"Please eat eat good ah" this is the Northeast people often say a sentence, there is this pot to eat meat can not be bad? It is a big plate I still feel not enough to eat, after eating the mouth and sweet, sour, burnt and meat flavor in the long aftertaste. Really delicious!