When I was still a food explorer, by chance, I went to a friend's house for dinner and was fortunate enough to taste an amazing dish - pot wrapped pork. The dish has a crispy crust on the outside and a tender inside on the inside, with just the right amount of sweet and sour flavor, and I ate several pieces in one go. At that time, I made up my mind that I must learn how to make this dish
After some inquiry, I learned that the secret of this dish lies in the skill of frying meat and dressing the sauce. When frying meat, use a mixture of starch, flour and oil to make the meat crispy on the outside and tender on the inside. When mixing the sauce, the ratio of vinegar, sugar and tomato sauce should be adjusted according to personal taste, so as to achieve the appropriate effect of sweet and sour
Next, I will give you a detailed introduction to the production process and skills of this pot wrapped meat.
Prepare the pork tenderloin, cut into thin slices and marinate in cooking wine, salt and pepper for 10 minutes.
Mix the starch, flour and eggs to make a paste and coat the marinated meat slices.
Pour enough oil into the pan, cook until 50% hot, and fry the wrapped meat slices until golden brown.
In another pot, add an appropriate amount of water, vinegar, sugar and tomato paste, stir well, pour in the fried meat slices after boiling, and quickly stir-fry evenly so that the meat slices are coated with juice.
Sprinkle with chopped green onions and sesame seeds before removing from the pan to increase the aroma.
Food Tips:
When frying meat slices, the oil temperature should not be too high to avoid scorching on the outside and raw on the inside.
When mixing the sauce, adjust the ratio of vinegar, sugar and tomato sauce according to personal taste.
When wrapping the batter, the paste should be even, not too much, so as not to make the fried meat slices too hard.
Stir-fry quickly, so that the meat slices are coated with juice and immediately removed from the pan to prevent the meat slices from becoming firm.
Although the production process of this pot wrapped meat is a bit tedious, as long as you master the skills, you will definitely be able to make a crispy on the outside and tender on the inside, sweet and sour taste. I hope everyone can try it out, and trust me, as long as you do it a few more times, you will definitely be able to make the perfect pot wrapped meat!