Originated in the northeast of China, it is a home-cooked dish with a strong northeast flavor. It is characterized by its crispy texture and delicious taste, which is loved by everyone. Next, let's start making this delicious pot wrapped pork!
Materials Required:
1.Pork tenderloin 500 grams.
2.Flour to taste.
3.Starch to taste.
4.1 egg.
5.Oil to taste.
6.Ginger and garlic to taste.
7.Tomato sauce to taste.
8.Vinegar to taste.
9.Sugar: Appropriate amount.
10.Cooking wine to taste.
11.Salt to taste.
Steps:
1.Cut the pork loin into thin slices and marinate in cooking wine, salt, ginger and garlic for 10 minutes;
2.Dip the marinated meat slices in flour and starch in turn, and then wrap them in egg liquid
3.Pour an appropriate amount of oil into the pot, and when the oil temperature rises to 5 hot, fry the starch-coated meat slices in the pan until golden brown and remove them
4.Raise the temperature of the oil to 7 into heat, fry again until the surface is slightly crispy, and remove it
5.In another pot, add an appropriate amount of oil, add ginger and garlic and stir-fry until fragrant, pour in tomato paste, vinegar and sugar, and boil over low heat to make sweet and sour sauce
6.Put the fried meat in the pot and stir-fry evenly, so that each slice of meat is coated with sweet and sour sauce;
7.Finally, sprinkle with chopped green onions, remove from the pan and serve.
Answers to frequently asked questions:
1.Why does the meat in the fryer be fried twice?
Answer: The purpose of frying the meat in two times is to make the meat crispier in the pot, the first time it is fried until golden brown and removed to make the meat slices cooked thoroughly, and the second time it is fried until slightly crispy to lock in the moisture of the meat slices and make the taste better.
2.Why marinate slices of meat before frying?
Answer: The purpose of marinating meat slices is to make the meat slices more flavorful, remove the smell and enhance the flavor. Cooking wine and ginger and garlic have the effect of removing the fish, making the meat taste better.
3.What is the ratio of sweet and sour sauce?
A: There is no strict rule on the ratio of sweet and sour sauce, and it can be adjusted according to personal taste. Generally speaking, the ratio of tomato paste, vinegar and sugar is 1:1:2, and it can be boiled over low heat until the sugar dissolves.
4.How to control the oil temperature when wrapping meat in the fryer?
A: When wrapping meat in a fryer, the control of oil temperature is very important. When frying until golden brown for the first time, the oil temperature is controlled at 5 percentWhen frying until slightly crispy for the second time, the oil temperature is controlled at 7 hot. If the oil temperature is too high, it is easy to fry paste, and if it is too low, it is not easy to fry paste.
I hope that through this article, you will learn how to make delicious pot wrapped meat, and continue to improve your cooking skills in practice, so that your family and friends can enjoy this delicious dish. I wish you all success in cooking and enjoying the joy of food!