Daily posting check-in plan Pot-wrapped pork is a classic dish with a strong Northeast flavor, which is loved for its golden color, crispy on the outside and tender on the inside, and moderate sweetness and sourness. Here are three authentic ways to make pork in a pot, hoping to add a touch of color to your table. The first method: traditional pot wrapped meat**Ingredients:**Pork loin 500 grams* 1 green onion* 1 piece of ginger* 3 cloves of garlic* Appropriate amount of dried chili peppers* Cooking wine, light soy sauce, dark soy sauce, sugar, vinegar, salt, chicken essence, starch, vegetable oil.
Steps:**1Cut the pork loin into thin slices and marinate for 10 minutes with cooking wine, salt and starch.
2.Cut the green onion into sections, mince the ginger and garlic, and cut the dried chili pepper into small pieces for later use.
3.Add an appropriate amount of light soy sauce, dark soy sauce, sugar, vinegar, salt, chicken essence and water starch to the bowl, and mix well to make bowl juice.
4.When the oil temperature is 60% hot, put the marinated meat slices one by one and fry them until golden brown and crispy, remove and drain the oil.
5.Leave the bottom oil in the pot, add the dried chili peppers, green onions, ginger and garlic and stir-fry until fragrant, then pour in the fried meat slices and stir-fry quickly.
6.Finally, pour in the prepared bowl juice, stir-fry quickly and evenly, let the pot wrap the meat in the rich sauce, and put it on a plate.
The second method: wrap the meat in a pot with tomato sauce.
Ingredients: Pork tenderloin 500 grams.
Tomato sauce to taste.
1 piece of ginger.
1 green onion.
Salt, sugar, vinegar, light soy sauce, cooking wine, starch, and vegetable oil.
Steps:**1Slice the pork loin, marinate with cooking wine, salt and starch for 10 minutes.
2.Chop the ginger and green onions and set aside.
3.Add tomato paste, sugar, vinegar, salt, light soy sauce and water starch to a bowl, mix well and set aside.
4.Heat the oil in the pot, when the oil temperature is 60% hot, put the marinated meat slices into the fry one by one until the outside is crispy and tender inside, remove and drain the oil.
5.Leave the bottom oil in the pan, add the minced green onion and ginger and stir-fry until fragrant, pour in the fried meat slices and stir-fry quickly.
6.Pour in the prepared tomato sauce, stir-fry quickly and evenly, let the pot wrap the meat in the rich tomato sauce, and remove from the pot and serve.
The third method: wrap the meat in a honey sauce pot.
Ingredients: Pork tenderloin 500 grams.
Honey to taste.
1 piece of ginger.
1 green onion.
Light soy sauce, cooking wine, salt, sugar, vinegar, starch, vegetable oil.
Steps:**1Slice the pork loin, marinate with cooking wine, salt and starch for 10 minutes.
2.Chop the ginger and green onions and set aside.
3.Add honey, light soy sauce, sugar, vinegar, salt, water starch to the bowl and mix well to make honey sauce.
4.When the oil temperature is 60% hot, put the marinated meat slices one by one and fry them until golden brown and crispy, remove and drain the oil.
5.Leave the bottom oil in the pan, add the minced green onion and ginger and stir-fry until fragrant, pour in the fried meat slices and stir-fry quickly.
6.Pour in the prepared honey sauce, stir-fry quickly and evenly, let the pot wrap the meat with sweet honey sauce, and put it on a plate.
These are the three authentic ways to make pot meat, each with its own unique flavor and texture. The traditional pot wrapped meat is sweet and sour, the tomato sauce pot wrapped meat is red and bright, and the honey pot wrapped meat is sweet and attractive. You can choose the right recipe according to your taste and preferences, enjoy the fun of cooking, and taste the charm of Tohoku cuisine.