【Pot Bun Meat】 is the most famous dish in Tohoku besides sauerkraut. The sweet and sour taste, the taste of the outside and the inside, suitable for all ages, is definitely a highlight of the family dinner table.
Ingredients: potato starch, carrots, coriander, ginger shredded, pork tenderloin, sugar, white pepper, white vinegar, salt, chicken essence, cooking wine.
Step 1: This is all the main ingredients
Step 2, first, we first soak starch (to choose potato starch, because the stickiness of potato starch is relatively large, it is easier to hang paste) According to the amount of meat, add the appropriate amount of starch, about a small bowl or so, add water and stir well.
Step 3: Stir well and soak for 10 minutes.
Step 4: During the steeping of the starch, we slice the meat by a transverse wire.
Step 5: Add salt, chicken essence, cooking wine, white pepper and grasp well.
Step 6: Grasp the tenderloin evenly, and during the marinade process, we cut the ginger and carrots into strips and cut the parsley into sections and set aside.
Step 7, after the preparation work is done, the starch is also soaked almost, after about ten minutes of soaking, the starch presents two levels, the powder is all concentrated at the bottom, and the upper layer is basically water.
Step 8: Drain the upper layer of water
Step 9: Leave a thick layer of starch and add a few drops of cooking oil.
Step 10: Stir well and set aside
Step 11, let's mix the bowl of juice, two large Chinese spoons of sugar.
Step 12: Add two tablespoons of white vinegar, the ratio of sugar to vinegar is about one to one, but you can also increase or decrease the proportion of sweet and sour according to your personal taste, and add the right amount of salt and stir well.
Step 13: Spread the marinated slices of meat with raw starch on the surface and set aside.
Step 14: Add the right amount of oil to the pan, because it is mainly fried, so the amount of oil should be more. I don't like the restaurant to enlarge half a pan of oil, in order to avoid wasting I choose a small caliber pan, so that the same amount of oil, the liquid level will be higher, more suitable for fried dishes.
Step 15: Place the slices of meat that have dried starch on the surface and hang them in the wet starch.
Step 16: When the oil is about 50% hot, put the slices of meat in a frying pan and fry them. Keep the heat small and medium, so as to ensure that the inside of the meat is fried thoroughly and the surface is not paste.
Step 17: When fried until both sides are golden brown, remove and set aside.
Step 18, at this time, add a little more oil, heat up the fire ambassador oil, and wait for the oil to smoke.
Step 19: Go down to the slices of meat that have been fried before, quickly re-fry, and quickly fish out.
Step 20: All the re-fried meat slices are set aside again, and the color is even more beautiful. The first time it is fried over low heat to fry the meat, the second time it is fried at high temperatures to make the meat crispy.
Step 21, I do not advocate waste, the oil that has fried meat is drained with a colander to remove impurities, and basically it can remain clear. (If you mind you can ignore this step and go straight to the new oil.) ）
Step 22, after filtering the oil after the impurities, there will be some black deposits at the bottom, please don't worry, as long as you don't pour the black deposits into the pot when you use it for a while, it will be no problem.
Step 23: Now change to a normal-sized wok, turn on the heat, pour the filtered oil into the pan, and be careful not to pour the black deposits at the bottom into the pan.
Step 24: Add ginger shreds and sauté
Step 25: Add the sauce from the bowl you had prepared earlier
Step 26: Add a small amount of water starch to hook a thin mustard.
Step 27: When the soup is viscous, add the shredded carrots and stir-fry quickly
Step 28: Stir-fry the sliced meat quickly before adding it.
Step 29: Finally, turn off the heat and add the parsley
Step 30: Stir-fry well and get out of the pan immediately.
This delicious and delicious pot bun meat is made
