Pot-wrapped meat - a complete strategy for the production of classic Northeast dishes

1. Dish introduction Pot wrapped meat, also known as pot fried meat, is a classic dish in Northeast China. It is loved by diners for its sweet and sour taste, crispy on the outside and tender on the inside. The main ingredient is pork loin, with onions, ginger, garlic, carrots and other accessories, which has a rich taste and attractive color.

2. Preparation of ingredients

1. Ingredients: 300 grams of pork tenderloin
2. Excipients: green onions, ginger, garlic, carrots, coriander
3. Seasoning: sugar, white vinegar, light soy sauce, cooking wine, starch, eggs, salt, cooking oil

3. Production steps

1. Meat fillet processing Wash the pork tenderloin, cut it into thin slices, put it in a bowl, add cooking wine, salt, egg white, mix evenly, and marinate for 10 minutes.
2. Prepare the sauce Take a small bowl, pour in sugar, white vinegar and light soy sauce, stir well, and make a sweet and sour sauce for pot-wrapped meat.
3. Mix the meat slices The marinated meat slices are evenly coated with a layer of dry starch on both sides and set aside.
4. Fry the meat slices Pour an appropriate amount of cooking oil into the pan, cook until it is 50% hot, put in the meat slices wrapped in starch, fry until golden brown on both sides, remove and drain the oil.
5. Stir-fry ingredients Leave the bottom oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, then add shredded carrots and stir-fry evenly.
6. Cooking the meat slices Pour the fried meat slices into the pan, quickly pour in the adjusted sweet and sour sauce, stir-fry evenly, so that the meat slices fully absorb the sauce.
7. Remove from the pot and serve on the plate Wait for the meat slices to fry until the sauce is viscous, sprinkle in the coriander segments, stir-fry evenly, and then remove from the pot and serve on the plate.

4. Cooking skills

1. The thinner the meat slices, the better the taste, pay attention to the thickness to be even.
2. When coating with starch, make sure that the meat slices are coated on both sides so that the meat slices do not stick when fried.
3. When frying the meat slices, the oil temperature should not be too high, so as not to burn the meat slices on the outside and raw on the inside.
4. When cooking the sauce, pour it in quickly and stir-fry quickly so that the meat slices fully absorb the sauce.

5. Flavor characteristics The meat is golden in color, moderately sweet and sour, crispy on the outside and tender on the inside, and rich in nutrition. This dish can not only satisfy the taste buds, but also bring visual enjoyment, and is a good product in Northeast cuisine. Learn this dish and bring a feast to your family and friends!