<h1 class="pgc-h-arrow-right" data-track="3" > pot bun meat delicious tricks, 3 points to master, the outside is tender, fragrant and crisp and not soft</h1>
If you haven't tried it, you must try it, this classic Northeast dish, but it's delicious. Especially friends who like sweet and sour, it is worth a try, more delicious than sweet and sour steaks, fish and meat shreds, etc., are much more delicious.
The tender taste of the outside and the tender inside, the sweetness is just right, and the meat is fragrant and tender, suitable for all ages. Pot wrapped meat, watching others do it is very simple, but it is difficult to do it yourself, sometimes it is either too sweet and too greasy, or it is not crisp enough, and it does not have the tender taste of others.
It turns out that there is a trick to the pot bun meat to be delicious, and the key 3 points are remembered, and the taste is certainly not bad. Below I will teach you the detailed method of pot wrapped meat, very simple, have not done before can also try it, novices once successful no problem, the outside is tender, fragrant and crisp not soft.
<h1 class="pgc-h-arrow-right" data-track="16" ></h1>.com
Ingredients: 300g pork tenderloin, carrot, shallot ginger, coriander, salt, pepper, cooking wine, egg white, 40g sugar, 40ml white vinegar, 200g potato starch
1, first of all, we process the potato starch, add a little water to the potato starch, mix well, and put it aside to let it precipitate. Potato starch can not be used directly, we need to use the bottom of the precipitation, this we must remember.
2: Cut the onion, ginger and carrots into thin strips, then cut the parsley into sections, and then wash the tenderloin and cut into thin slices. After the tenderloin is cut, we add some salt, pepper, cooking wine, and another egg white, grab and mix well, and marinate for 10 minutes. After marinating the tenderloin, we pat a layer of dried potato starch on it.
3: After soaking the potato starch, pour out the upper layer of water, leaving only the bottom of the thick one. Then add a little cooking oil to it, then stir it well, then we pour the tenderloin into it, grab and mix well, and then prepare to fry.
4, from the pot to boil the oil, after the oil temperature rises, we put the tenderloin slices, one by one in the oil pan and fry. Stir slightly with a spoon, pull the sticky steak apart, fry until golden brown and fish it out. When the oil temperature rises again, re-pour the tenderloin back in and fry for 15 seconds.
5, white sugar and white vinegar mixed together, stir well, this is the sweet and sour juice. Pour out the oil in the pot, leave the bottom oil, then pour the onion ginger, coriander, carrot shreds into it, then pour the sweet and sour sauce, stir-fry well, put the meat slices in, and pull a few times to get out of the pot.
Tips:
Make pot wrapped meat, 3 tips need to be mastered, the first is the meat slice marinade, put egg whites into it, marinate out will be more tender, the second powder paste must use the remaining thick part of potato starch, try not to have moisture, the third is the re-frying of tenderloin, you can make the pot wrapped meat more crisp.