Name: Crispy and Crispy Pot-wrapped Meat
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pork belly; 2 pieces Shallots; 1 small piece ginger; 20g carrot; 3g salt; Some oil; 3 tablespoons Apple cider vinegar; 5 tbsp starch; 1 tbsp Cooking Wine; 3 tablespoons Sugar; Some Shimizu

Crispy and Crispy Pot-wrapped Meat

by Easy to cook

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Speaking of Baobao meat, this is almost a must-order dish when I go to the Northeast restaurant to eat. Of course, this is also my favorite dish for young girls. Any restaurant that has this dish, regardless of whether it tastes good or not, let's talk about it after ordering it. It can be seen that the pot of meat is very attractive. Wok-wrapped meat seems simple, but it is just a few steps of battering, frying, and juice adjustment. In fact, it is not so simple to make a deliciously colored and flavored wok-wrapped meat. It is said that every chef makes it. Baobao meat is of different flavors. The thickness of the batter, the heat, and the taste of the juice are all the differences...
The gorgon sauce is too thick and thick, and the pot-packed meat is not delicious, sticky, and not crispy. Of course, it takes many trials to make a perfect finished product. Just like this dry and crispy pot meat, this time, the use of lean meat was abandoned in the selection of ingredients, starch was used instead of flour for the paste, and the balsamic vinegar was replaced with apple cider vinegar. The taste is not the same as the pot meat I used to make. It's very different, the taste is sweet and sour and crispy, dry and dry, not greasy, very delicious!

Crispy and Crispy Pot-wrapped Meat

1. Wash pork belly, cut into thin slices, shred ginger, chives, and carrots for later use

Crispy and Crispy Pot-wrapped Meat recipe

2. Glue the meat slices with a layer of dry starch

3. In another bowl, mix the starch and water into a starch paste, and coat the dried meat slices with a layer of starch paste

4. Pour oil in the pan to boil, put the meat slices in the fryer and fry

5. Fry until the meat slices harden and remove, let cool for a while

6. Re-fry again, remove the meat when it is browned, and drain the oil

7. Then adjust the sauce: Pour apple cider vinegar, sugar, cooking wine, and salt into a bowl, mix well, set aside for later use

8. Pour a little cooking oil into the wok, add ginger and shallots and sauté until fragrant

9. Pour in the fried meat slices

10. Pour in the sauce and stir quickly evenly

11. Sprinkle shredded carrots, pick up the pot and toss the ingredients, ready to serve

Tips:
Tips for food:

1. The meat slices that have been soaked in dry starch are wrapped in starch paste and then fried. Don't worry about oil splashing during frying. Because the meat slices are sealed with dry starch, there is no water leakage, so it will not splash oil.

2. The meat slices need to be deep-fried twice to loosen the texture.

3. Friends who like coriander can also add a small amount of coriander and stir-fry with shredded ginger and spring onion.