Go to the Northeast restaurant, the master will ask you to pot bun meat to be old-fashioned or new-style? The old-fashioned is the white juice, and the new-style is added. Traditional is the best, we use the Wolf pan to test the pot wrapped meat, reflecting the non-stick nature of the Wolf pot, fried smoke-free.
Ingredients
Meat 400 g
Accessories
1/2 green onion 1/2 ginger 1/3 40 g white 40 g sugar 1 tbsp cooking wine a little sesame oil 2 g Salt 2 g Water starch 2 tbsp Starch 100 g
The old-fashioned pot bun meat preparation
1. Slice the pig, thin and thick to be even.
2. Mix with a pinch of salt, a spoonful of cooking wine and water starch, marinate for 15 minutes.
3. The pork is evenly dipped in a layer of starch on both sides
4. Concocted sugar juice: 40 grams of white sugar, 40 grams of white, 2 grams, a little sesame oil, 2 grams of salt, water starch. Pour together to mix.
5. Pour oil from the pan and heat until seven ripe. I used a Wolf just cook pot! It's really smokeless when fried. Fry the slices of meat golden brown and fry them twice to keep them crispy!
6. Fry until golden brown and drain the slices of meat.
7. Ginger, green onion, cut into strips. Cut into segments!
8. Leave a little bottom oil in the pot, sauté the shallots and ginger shreds to bring out the aroma.
9. Pour in the sugar juice and bring to a boil to bubble.
10. Quickly add fried slices of meat, as well as silk strips! Stir-fry quickly. Turn off the heat and serve!