New Year's Day, teach you the method of pot wrapping meat, sweet and sour, delicious and crispy without softness, ladies and children love to eat. Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
New Year's Day, I believe that many friends' homes, will hoard some pork, today, I will share with you, the authentic Northeast pot meat package, although I am a Shandong chef, but this pot wrapped meat method, is really very authentic, sweet and sour, crisp and not soft, well, nonsense not much to say, let's come and see how I operate it?
Six pairs of fresh tenderloin, a little potato starch, a little soybean oil, half a carrot, a green onion, two coriander, a little white vinegar, a little soy sauce, a little salt, a little chicken essence, a little MSG.
1, first of all, we will buy fresh tenderloin, cut into coin-thick slices of meat, and then put it in water to wash, the blood in it, and then control the dry water in the basin to start marinating.
2, add half a spoonful of salt, a little chicken essence MSG seasoning, and then we will soak the potato starch, and then pour out the excess water, the precipitated potato starch, and tenderloin slices mix well, and then add a third of the meat slices of soybean oil to stir well, so that the fried pot wrapped meat, golden crispy and not soft, this step is also a very important step, we must remember well.
3, then we will carrots, green onions, coriander each cut into shreds, then we start to make on the fire, the pot is hot oil, the oil temperature is 50% hot, the processed tenderloin slices, spread by hand, one by one underground into the pot, the meat slices must be spread out in turn, so that the fried meat slices, so that they will not stick together, and the shape is more beautiful, first fried to the shape, and then fished out, the oil temperature rises to seven layers of heat, and then continue to fry the pot until golden crisp, you can fish out.
4, then add a large spoonful of white sugar, a large spoon of white vinegar, add a little soy sauce to tone, and then stir it well, then add shredded green onions, coriander, carrots into the pot, stir-fry the sweet and sour juice, down into the pot, after the sugar juice is fried, the meat slices into the pot and stir-fry evenly, you can get out of the pot and plate into a dish.
1, the meat slices of the pot wrapped meat, must use potato starch and soybean oil to adjust the paste, so that the fried pot wrapped meat will be hard and not soft, the color will be golden and more appetizing, so this point, we must remember well.
2, after the sweet and sour juice into the pot, be sure to fry the sugar inside, otherwise the pot wrapped meat, the sweet and sour taste is not strong, this point, we must also keep in mind.
Well, I believe that after reading this article, you must know how to make authentic Northeast pot bun meat, right? During the New Year, the family will hoard some pork to make some pot wrapped meat, ensuring that their wives and children will especially like to eat it.
Well, thank you friends for your patience to read, if you like this article, then please like the comments, and share them, so that more good friends can see it, I am Chef Jiang Yizhou, we will see you in the next issue.