Northeast Specialty: Pot Bun Meat! In this practice, the outer skin is crispy, and the meat inside is particularly tender
As a veteran lover of pot wrapped meat, it can be said that I have eaten all the pot bun meat, old-fashioned new style. Pot wrapped meat is a thin piece, a bite of sweet and sour crisp, but not shrewd, so it is done well, the essence of the pot wrapped meat is also mastered, but some babies will still face the meat is too hard when they do it, eating is not crisp, so be sure to refer to the following approach.
The meat of the pot wrapped meat must be selected from the meat of the pork tenderloin, the meat of this piece is tender, and the meat slices must still be thin, after doing so, there will be no thick meat inside and the bite cannot be moved. In addition, when the starch is hung, it is also very exquisite, a thin moderate layer, and it is necessary to make it shaped by a small fire, so that the essence is almost mastered, and it will be delicious to do it according to the following method.
This part of the pork tenderloin is lean meat, and the fat content is very low, so there is no need to worry about fat becoming fat. Pork belongs to the most commonly eaten meat in daily households, and part of the supplementary protein maintains stable metabolism, and can make up for deficiency in Traditional Chinese medicine, so it is necessary to eat pork.
【Dishes】Pot wrapped meat
【Cooking Ingredients】200g pork tenderloin, 1/4 carrot, a pinch of salt. Appropriate amount of light soy sauce, appropriate amount of oyster sauce, 1 chives, 4 cloves of garlic, 1 small piece of ginger, appropriate amount of white vinegar, appropriate amount of peanut oil, appropriate amount of water, appropriate amount of corn starch, 1/2 spoon of sugar
【Cooking steps】
Step 1: Clean the pork tenderloin, wash all the side dishes, and put the seasonings away. The tenderloin was changed to small slices, thin and the thickness of the best coin, a little test of knife skills, and then carrots, chives, ginger all cut into small strips, and then garlic cut into minced pieces.
Step 2: A bowl of purified water with a little cooking oil inside. If there is no corn starch, put the potato starch inside and adjust the batter. etc. will be used to wrap the meat slices.
Step 3: Slice by piece of thin tenderloin wrapped in a paste, evenly wrapped, wrapped up, you can put aside.
Step 4: Start to fry the meat, heat the pan with hot oil, when the oil is about 50% hot, the meat slices are slowly put in piece by piece, to fry, and you can fish out the type with a small fire. All fried, change the fire, change to a large fire, all the tenderloin are put in and fried again, and then fished out to control the oil clean, think it is not clean, the kitchen paper can be sucked.
Step 5: Then it's time to boil the sugar, a little water plus half a spoonful of sugar, soy sauce, oyster sauce and a little salt, a little bit of oil, stir-fry with a spatula over low heat until it becomes viscous and then proceed to the next step.
Step 6: The garlic is ok to put it in at this time.
Step 7: This is followed by the fried tenderloin slices, sautéed over high heat, allowing each slice to stick to the broth.
Step 8: At this time, you can stir the side dishes of shredded carrots, ginger, and green onions out of the pot and eat.
【Cooking Tips】
When frying meat, it is fried on a small fire and set up a large fire to re-fry, and the oil temperature should be controlled at the beginning.
When stir-frying, the tenderloin is turned over high heat and turned over faster, so that the crust will be very crispy to eat.
There is no starch and no flour to hang, it must be starch.