Northeast Braised Pork

Name: Northeast Braised Pork
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Pork tenderloin; 1 Hot pepper; 4 tablespoons starch; 1/2 a cup water; 800g oil; 8g shallot; 5g garlic; 2g pepper; 1g Chicken Essence; 3g Sugar; 10g Soy sauce; 1 tsp salt

by Zimo (Little Grassroots Family Food)

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

The meat segment has a very high click-through rate on the table, and it is especially loved by children. This dish is made at home due to insufficient firepower, and many people feel that it is not delicious. This is one reason, but it exists. The biggest reason is the problem of the paste. I am often asked whether starch or flour is used to make the paste (because there are several types of paste). Here I can answer that for the family to make meat segments, you can use starch paste alone or starch paste. The ratio of 3 parts flour to 1 part, no matter what kind of gouache you use, if you want to have a crispy taste, please remember one thing: add some oil to the gouache to make it crispy. The following is my production, everyone For reference:

Northeast Braised Pork

1. Cut lean meat into strips or small pieces, as you like

2. Pour dry starch directly on the meat

3. Add a little bit of water and stir (if you prepare the batter separately, a lot of starch is often wasted, and sometimes the degree of dryness is not well controlled).

4. After stirring, add 2 spoons of oil and stir to open

5. Slice the pepper, cut the onion and garlic (I didn't add carrots in this model, it's better to add some color)

6. Bowl of sauce, salt, pepper, starch, chicken essence, sugar, light soy sauce or steamed fish soy sauce, old and young, add some tomato sauce if you want the color to be beautiful, remember it is not tomato sauce, then add water to stir, and set aside (I didn’t put tomato sauce in this ). (For sweet and sour flavors, add sugar, vinegar, tomato sauce, sweet and sour flavors, do not add fresh seasoning)

7. 70% of the oil is fried, the oil temperature is too low, the batter is easy to fall off, remove all after the first frying, when the oil temperature rises again, pour the meat back into the oil pan and fry it again. (The purpose is to be more crispy). It is recommended to put the meat pieces into the frying pan for frying, otherwise the oil temperature will drop suddenly, which will affect the frying effect