Introduction: The head chef teaches you: the old-fashioned classic method of "pot wrapped meat", the taste is sour and sweet, and both young and old love to eat.
Hello everyone, it's a pleasure to share this with you today. I don't know if you have ever eaten the dish of "pot wrapped meat"? It is a famous dish in the northeast, in the eyes of northerners, it can be said that it is a must-order dish on the table, everyone likes to eat very much, very northeastern characteristics.
According to legend, the original name of "Pot Wrapped Meat" was "Pot Fried Meat", and its founding process was also more interesting.
Because foreigners in the past often had to come to dinner, especially Russians, they preferred the sweet and sour taste, so some chefs changed the original salty and fresh taste of "charred meat strips" to the current sweet and sour taste of "pot wrapped meat".
This dish needs to be stir-fried with a big heat, so at first, its name is "pot fried meat", but Russians read the word "burst", the sound is "bao", which is derived from "pot bun meat".
"Pot Bun Meat" began in Harbin and has now become a northeast specialty that northerners generally love to eat.
In the past, the impression of Tohoku cuisine was that the portion size was large, and the soul of cooking was a variety of sauces. However, after eating "pot wrapped meat", I really feel the charm of Tohoku cuisine, and after people eat it once, they will want to eat it again.
However, the dish of "pot wrapped meat" seems simple, but in some details, there are still many difficulties to pay attention to.
If you also like to eat "pot bun meat", or you have not tasted it, and want to try its delicious taste, you can follow the editor to see how it is done.
Taught by the head chef, this old-fashioned classic recipe of "pot wrapped meat" tastes sweet and sour, and both young and old love to eat.
1, buy half a pound of fresh pork tenderloin, wash them clean, remove the surface of the blood and water. Then cut into about 3 mm thickness of the meat slices, too thin is not easy to form, there is no thickness of the taste, but too thick and difficult to cook, so the thickness of this meat slice needs to be controlled, and remember to cut into large pieces, eat more feeling.
2. After cutting the large slices of meat, it needs to be marinated in advance. Take a bowl, put a spoonful of salt, 1 spoonful of cooking wine, 1 egg, 100 grams of starch and 100 grams of water, stir them evenly, add the meat slices and stir again, let the meat slices all wrap around the starch, and then marinate for about 10 minutes, otherwise the starch will all congeal.
3, after processing the meat slices, it is natural to mix a "pot wrapped meat" soul sauce, put 2 tablespoons of sugar, 3 tablespoons of white vinegar, a little salt, a little cooking oil together into a sauce.
4, heat the pan to burn oil, the first time into the meat slices fried until the surface changes color, set the shape. When you put down the meat slices, you have to go underground one by one, you can't end a pot, otherwise they are all glued together, which can easily lead to the situation of not being cooked and fried thoroughly, and the final taste is not so delicious.
5, the first fried meat slices, placed to cool, re-fry once, the same step, and then re-fry the third time. The second time was for frying, and the third time was for the color of the dish to look better.
6, put the right amount of cooking oil in the pot, usually fry a dish needed for the normal amount on the line, put in the shredded onion, carrot shreds for stir-frying, and then pour in the sauce to stir-fry until viscous, and then pour the fried meat slices into it, evenly wrapped in the sauce, and then a delicious "pot wrapped meat" is ready!
This method is taught by the head chef, the old-fashioned classic method of "pot wrapped meat", the taste is sour and sweet, young and old love to eat, soon the Mid-Autumn Festival, everyone can collect it, and when the time comes, make such a good dish, add a happy color to the festival!