Speaking of pot-wrapped meat, I can't help but think of those warm nights when I was a child. I remember that at that time, every weekend, the family would sit together, and my father would show his good cooking skills and cook us his best dish - pot wrapped meat. The smell was so good that it filled the room, and we children walked around the kitchen as if they were attracted by magic, shouting to hurry up.
The skin of the pot meat is crispy, but the meat inside is unusually tender, and the sweet and sour taste is a perfect match, and people can't help but want another piece with every bite. What I remember most impressively is that every time I make pot wrapped meat, my family is very happy. Everyone chatted while eating, and laughed constantly. That kind of happiness still warms my heart when I think about it.
So, whenever I miss the taste of home or want to treat myself something special, I make pot wrapped meat. Although the taste may not be up to Dad's level, the familiar taste is enough to make me feel warm and satisfied. Today, I would like to share with you this delicious and warm from the bottom of my heart, so that you can also feel the happiness and joy that belongs to home.
Ingredients preparation] Select 300 grams of tender tenderloin and cut it into slices of moderate thickness;
200 grams of potato starch for meat coating;
A pinch of green onion, ginger, garlic and carrot, shred or sliced for later use;
A few sprigs of coriander, washed and cut into sections, adding fragrance;
Mix 50 grams of sugar with two spoons of white vinegar in a ratio of 3:1, add an appropriate amount of salt and chicken essence to taste.
Cooking steps] Starch pretreatment: After soaking the potato starch in water for 20 minutes, gently pour off the upper layer of water to retain the viscous starch paste at the bottom.
Prepare the sauce: Mix vinegar, sugar, salt, chicken essence, adjust to sweet and sour flavor, and set aside.
Starch coating: Evenly coat the tenderloin slices with starch batter, making sure each slice is coated with a slightly thicker batter to lock in the juices.
Deep-fried meat slices: When the oil temperature is 70% hot, fry the wrapped meat slices until the skin is slightly crispy, then increase the oil temperature to 80% hot, and fry them a second time until the meat slices are golden brown and crispy.
Seasoning and stir-frying: Set the fried meat slices for a while. Leave a little base oil in the pot, stir-fry the chives, ginger, garlic and shredded carrots, pour in the seasoned sauce, and fry until thick.
Sauce: Finally, pour the thick juice over the fried meat slices, or gently flip the meat slices into the pan so that each slice is evenly coated with the sauce, and it is ready to be served.
Seeing this, can't you wait to try to make a pot of pork with full color and flavor? To briefly recap, the key point of our pot wrapped meat is that the meat slices should be coated with enough starch, and the frying should be carried out twice to ensure that the outside is crispy and the inside is tender. The ratio of sweet and sour sauce is also crucial, so remember to mix it to your liking.
Here's the tip, when cooking pot wrapped meat, don't forget that the oil temperature is very important, not enough hot oil will make the meat slices absorb oil and become greasy; If the oil temperature is too hot, it can be scorching on the outside, so mastering the oil temperature is one of the keys to success. Also, although this dish is delicious, don't forget to eat a balanced diet, and if you eat more meat, you can pair it with some light vegetables to keep your diet healthy.
In addition, although I didn't specifically mention what foods should not be eaten with pot meat, considering that it is a relatively greasy dish, it may not be suitable to be eaten with other high-fat foods to avoid putting too much burden on the stomach.
Finally, whether it's a family dinner or a small gathering of friends, a fragrant pot of pork will always make people appetizing and add a lot of joy. But remember, even if the food is good, it should also be in moderation, and healthy eating is the most important thing! I hope you can enjoy the fun in the process of making, and you can also taste the deliciousness, adding a little happiness to your life!