Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home-cooked dishes for your reference.
Everyone said that they hadn't eaten pot-wrapped meat for a long time, and they missed the sweet and sour taste. Today I went to the market and bought a piece of fine pork tenderloin.
Look at the current pork price is not so expensive, think about us are really like a frog in warm water, boiling and boiling is used to, unlike the previous few years when the pork just rose, buy and eat the heart are pumping.
The dish of pot wrapped meat is very simple, and there are many online methods, which are not far from its origin, mainly how to deal with meat, hanging paste and mixing sweet and sour sauce.
【Pot wrapped meat】
Step 1:
A piece of pork tenderloin is cut into thin slices, eaten at home and cut into thin slices, and how much meat slices are cut in restaurants.
Put a little salt, put some cooking wine with your hands and stir evenly, so that the tenderloin meat fully absorbs the salt and cooking wine, only if the tenderloin tastes thorough, it is delicious.
After grasping and kneading for a while, put it aside and marinate for about 10 minutes, and then a little longer to make it more flavorful.
Step 2:
Adjust some crispy paste, adjust the crispy paste is best to use sweet potato starch, sweet potato starch although a little sticky, its characteristics are crisp. It is suitable for making pot wrapped meat. The ratio of water to starch is 1:1.
Cut some shredded ginger, green onion and red pepper, and soak in clean water after cutting, so as not to wither when used.
Step 3:
The marinated slices are fried, and the pan wrapped meat is usually fried twice, one is cooked and the other is fried.
Burn the oil in the pot, the oil is heated to 60%, the oil surface is slightly smokey, and the marinated meat slices are wrapped in a starch paste piece by piece, it is best to unfold the meat slices and put them into the pot piece by piece, so as not to stick together.
If the heat is not well controlled, it is best to turn off the meat slices under the fire, and then open the fire after the meat slices, so that it is not only good to be raw and cooked, but also not to be busy.
The slices of meat are sticky, gently scattered with a spoon, and the first time the slices are fried.
Fish it out to raise the oil temperature and quickly fry it again, this time, it is to fry the meat slices crisply, and the second time is not easy to be too long.
The slices of meat are fried to a golden brown, and when you look at it, you can't help but want to pinch and eat it.
Step 4:
Burn the sweet and sour sauce, leave the bottom oil in the pot, pour in the tomato sauce, stir quickly to dissolve, put some white sugar, the amount of sugar is slightly larger, and then add a spoonful of white vinegar, the soup is mainly sweet and sour.
At this time, the fire should not be too large, and it should be stirred quickly. Finally, hook a little water starch, when the soup is more viscous when the soup is large, pour in the fried meat slices, quickly stir-fry so that the sweet and sour sauce is evenly wrapped on the meat slices to turn off the heat.
Take out some of the ginger shreds, green onions, and red pepper shreds just prepared and put them on the bottom of the plate, and put the pot wrapped meat out, which can be garnished a little more and you can serve.
As long as four steps, the pot wrapped meat is ready, the whole dish is sweet and sour, delicious and appetizing, bite a bite of the outside of the caramel tender, adults and children at home like to eat, the ingredients are relatively simple.
If you have different practices, you can also share them with everyone in the comments section.