The top three braised pork in Changchun is a must. Do you think it's weird?

Pot-wrapped meat, a famous dish in Northeast China, plays an indispensable role in the rivers and lakes, whether it is entertaining guests or family banquets. With its sweet and sour taste and golden appearance, it has become a delicious food that everyone likes!

Braised pork can be divided into old and new flavors. One is old-fashioned braised pork, seasoned with sweet and sour, and the other is tomato sauce with a little orange juice, which is easier to be accepted by the younger generation!

The braised pork in Changchun is mainly old-fashioned braised pork. Now let me share the old-fashioned braised pork method.

Pot meat

350 grams of tenderloin, first cut off the fascia, then cut into pieces of 0.5 cm, not too thin, then put a spoonful of salt and marinate with cooking wine 15 minutes.

At this time, I will prepare the soul of pot-wrapped meat-old sweet and sour juice, salt, sugar, white vinegar, a spoonful of soy sauce, a spoonful of starch and sesame oil. The sweet and sour ratio here is basically 1: 1. I like something sweet, so there is more sugar than vinegar. Put all the seasonings into a small bowl and set aside. Then prepare the batter for hanging pot-wrapped meat, prepare three spoonfuls of potato raw flour, pour in water without raw flour, grab it into a paste by hand, pour some salad oil and stir again.

Then, put the marinated tenderloin slices into the batter and start to paste until the slices are covered with potato flour, but they don't flow when picked up, so you can start the next operation.

Put oil in the pot, the oil must be wide, the oil must be burned to 60% heat, and the oil temperature must be hot. It's easy to put the tenderloin in the pot. The tenderloin should be scattered in the pot one by one, one on the left and one on the right as far as possible to prevent the pieces from sticking together, but don't cut them even if they stick together. Wait until the meat is set, then cut it easily with chopsticks and take it out.

The oil temperature rises to 60% again, and it is fried again. The first frying is to set the shape, and the second frying is to make the appearance more crisp. After frying, the appearance changes slightly and the oil is removed.

Put the base oil in the pan, add garlic slices and shredded carrots, mix in the old sweet and sour sauce, pour in the meat wrapped in the pan, weigh the pan until the sweet and sour sauce evenly wraps the meat slices, sprinkle with coriander stalks and take out the pan.

The old-fashioned pot-stewed meat with crispy outside and tender inside is ready. Please taste it!

Ok, try to do it, I hope my practice can help you!