Today to share with you a simple and delicious "pot wrapped meat" home-cooked method, the meat slices are sweet and sour, crisp, not soft at all, novices can also do success, there are likes to learn quickly.
Ingredients: Pork tenderloin
Accessories: green onion, ginger, egg, starch, potato starch
Seasoning: salt, cooking wine, tomato sauce, sugar, white vinegar
【Pot wrapped meat】—— Sweet and sour and crispy
1. Let's start preparing the ingredients
Prepare a piece of pork tenderloin, remove the white fascia on it, and then cut the tenderloin into about 3 mm of thin slices, do not cut too thin, otherwise it is easy to break when sizing, after cutting, use water to scratch and wash twice, wash the blood on the top, and fish out the meat slices to squeeze out the water for later.
2. Marinate the slices below
Add a spoonful of salt to the basin, a small amount of cooking wine to remove the fish, the sauce is all into the meat slices, when the meat slices become very sticky, beat in half an egg white, let the egg white evenly wrapped on the meat slices, and then grab a small handful of starch to continue to mix well, egg whites and starch can lock the moisture in the meat slices, so that the meat slices are more smooth and tender to eat.
Prepare the green onion in one section, remove the hard core and cut into thin strips.
Prepare a piece of ginger, also cut into thin strips.
3. Start to mix the crispy paste below
Put 50 grams of potato starch in the bowl, then add the remaining half of the egg, stir well, and then add the right amount of water in parts, adjust it into a running batter that can be drawn, and then pour some vegetable oil to mix well, vegetable oil can make the fried pot meat more crispy.
It is best to use potato starch, so that it is fried to make it more crispy.
4. Start the sauce below
In a bowl, add 20 grams of tomato paste, 20 grams of sugar, 15 grams of white vinegar, 2 grams of salt, stir until all the sugar is melted, then add a little water and mix well.
The ratio of sugar and vinegar is not limited and can be adjusted according to your taste.
5. Start the fried meat slices below
Pour the slices into the crispy paste and mix well.
When the oil temperature rises to 60% heat, put the meat slices on the good pulp into the pot in turn, so as to prevent the meat slices from sticking together, the meat slices will gradually float on the oil surface after heating, keep the low heat for about 2 minutes, the meat slices are very crispy, and when they are golden brown, they are fished out to control the oil.
6. Start cooking below
Leave a little bottom oil in the pot, put in the green onion and ginger shreds and stir-fry a few times, after frying the aroma, pour the prepared bowl material into the pot, and then hook a little water starch, adjust the sauce to a viscous consistency, pour in the fried meat slices and stir-fry a few times, let the sauce evenly wrapped on the meat slices, you can put on the plate.
Well, a sweet and sour and crispy pot of meat is ready.