Pot bun meat is also called pot fried meat, is a look of rich color, taste sweet and sour dish, speaking of this dish is quite a story, this dish is designed to adapt to the taste of foreign guests, its predecessor is scorched meat strips, and later in order to adapt to the taste of foreign guests, it was changed to a sweet and sour taste, its raw materials are mainly pork tenderloin, wrapped in fried sauce, fried in the pan, the taste is sweet and sour, let people eat for a long time.
I still prefer this northern dish, but also often make their own food, I like its sweet and sour taste, whenever I have no appetite, will make the next meal, its strength is really strong, immediately can call me to eat two bowls of rice, hahaha. Today I will share with you the preparation of this dish, let's take a look!
--- ingredients---
150g potato starch, 135g water, 300g tenderloin, 50g sugar, 35g rice vinegar, 1/2 carrot, 20g shredded shallots, 20g ginger, salt to taste, 2 cloves of garlic, 2 spoons of rice wine.
This recipe has been improved by me, so it may be a little different from the one on the Internet, but it is still very simple to do!
--- practice---
1: Prepare 150g of potato starch, then add water and mix well, and let it sit aside for about half an hour.
2, the tenderloin cut into about 3 mm thick slices, I cut a little thicker, if you think it is not good to cut, you can put the tenderloin in the refrigerator to freeze for a while, so it is easier to cut, remember not to freeze too long, frozen into ice is not easy to cut.
3: After the tenderloin is cut, add 5g of salt to it, add 2 teaspoons of rice wine to marinate for a while, then cut the green onion, ginger and carrot into strips, and cut the garlic into slices.
4, take a small bowl, add 50g of sugar, 5g of salt, and then add 35g of rice vinegar, I don't like the taste too sour, so I didn't add much, if you like the sour taste is relatively strong, you can add about 50g Oh!
5, the starch liquid and meat mixed and grasp well, this time to lift the meat slices just do not drip, if your tenderloin meat still has a dripping phenomenon, you can add another 1 small spoon of potato starch.
6, put oil in the pan, use medium heat to 5-6 into the heat, then add the meat slices, remember not to add too much at a time, you can separate several times to fry.
7, I am divided into four times to fry, the first time positive and negative fried when each fried for 1 minute, mainly for the finalization, the first time all fried, fish out impurities, otherwise the follow-up is easy to fry paste, and then turn the fire, divided into 2-3 times to fry 1-2 minutes, this is also re-frying, discolored can be fished out, put aside for backup.
8, pour off the oil in the pot, throw away all the residue, do not wash the pot, directly add sweet and sour water.
9, then add shredded shallots, ginger and carrot shreds, stir-fry until viscous, then add meat to quickly stir-fry, wait until the sauce is all hung on the meat, you can come out of the pot, eat the taste is really crisp!
The above is the method of this pot wrapped meat, I don't know if you have learned it? The taste of the freshly baked meat is really superb, and everyone must come to try it!