An article that teaches you to learn to make authentic Northeast pot wrapped meat! Sweet and sour, golden and crispy
Hello friends! As we all know, Northeastern cuisine is a dish with very bold methods and tastes. When it comes to Northeast cuisine, I think many special recipes can immediately appear in everyone's mind, such as chicken stewed mushrooms, Northeast chaos stew, iron pot stewed goose... Of course, everyone will also think of such a dish, it is made of pork tenderloin, sweet and sour, golden crisp, can be eaten by all ages, and is favored by the north and south of the river... It's pot bun meat. So today I will lead you into northeast cuisine and teach you how to make authentic pot-wrapped meat.
Pot bun meat, formerly known as "pot pop meat", belongs to the northeast cuisine family, is a famous sound throughout the north and south of the river, very authentic northeast cuisine. This dish originated in Harbin during the Guangxu period, when Harbin often had many Russian guests, because foreigners like to eat sweet and sour dishes, the Chinese changed the scorched meat strips at that time to sweet and sour, which is the origin of pot wrapped meat. Since the pot wrapped meat needs to be overheated, the sweet and sour sauce can penetrate into the meat very well, which creates the tender taste and sweet and sour taste of the pot bun meat. The ingredients needed for this dish and their preparation are as follows.
Ingredient list
Pork tenderloin: 200 g
Carrot: a quarter root
Salt: A little
Raw soy sauce: to taste
Oyster sauce: to taste
Chives: one stick
Garlic: four cloves
Ginger: A small piece
White vinegar: to taste
Peanut oil: to taste
Shimizu: To taste
Sugar: Half a scoop
Cornstarch or potato starch: to taste
Production steps
Step 1:
Wash all the ingredients and set aside, cut the pork tenderloin into slices of meat about 1 yuan thick, then cut the carrots, ginger, and chives into thin strips, and then chop the garlic and set aside.
Step 2:
Prepare a small amount of water, add a little oil, and then add the right amount of cornstarch or potato starch to mix it into a more viscous paste.
Step 3:
Put the pork tenderloin slices we just cut into the starch paste that has been mixed, and then use your hands or chopsticks to grasp and mix them evenly, so that each piece of tenderloin is evenly wrapped with starch paste.
Step 4:
Heat the pan, pour in the right amount of oil after the pan is hot, let the oil temperature rise to 50% heat, and then put the tenderloin slices that have been wrapped in starch paste under the oil pan, turn on the low heat and fry until the shape is set. Be careful to gently stir with chopsticks when frying to prevent the slices of meat from sticking together when frying.
Step 5:
Then turn the heat to re-fry the meat in the pot once, fry the meat thoroughly, and then fish out the oil control.
Step 6:
Add a little water to the pan, add half a spoonful of sugar, white vinegar to taste, add some soy sauce and oyster sauce, add some oil and salt, sauté over low heat until viscous, then add minced garlic and sauté until fragrant.
Step 7:
Put the tenderloin slices that we have already fried in, turn on the high heat and stir-fry quickly, so that the juice in the pot can better penetrate into the meat and taste more abundant.
Step 8:
Add carrots, shallots, ginger shreds, stir-fry evenly, the delicious pot bun meat is finished, hurry up and enjoy!
Cooking tips and tricks
1, When frying meat for the first time, the oil temperature needs our extra attention. Be sure to fry slowly over low heat, control the oil temperature to 50% hot and then fry it again, so that the fried meat will be crispy on the outside and tender on the inside.
2, When hanging paste on meat slices, you must use starch paste, not flour paste. It would be nice to be able to use cornstarch.
Then this is the tutorial of this issue on pot wrapped meat, I hope that all friends are happy to see and eat satisfactorily!