Pork in A Pot
1.
All the ingredients are cleaned, ready, and the pot meat is made.
2.
Cut the pork tenderloin into 1 dollar coin-thick pieces. Cut the carrots, chives, and ginger into long and thin filaments. Then cut the garlic into minced garlic and serve on a plate for later use.
3.
Prepare a bowl of water and add a little oil.
4.
Then add an appropriate amount of corn starch or potato starch to form a thick paste.
5.
Put the cut pork tenderloin slices into the reconciled starch paste to make it thicker, then grab and mix evenly with your hands or chopsticks, so that each slice of tenderloin is evenly coated with starch paste.
6.
Pour an appropriate amount of oil into the pan, heat the oil to 50% hot, and fry the tenderloin slices covered with starch paste in the oil pan, deep fry until the shape is set, and remove.
7.
Turn the heat to deep fry again, deep fry the tenderloin, remove it, and control the oil.
8.
Pour a little water into the pot, add half a tablespoon of sugar, appropriate amount of white vinegar, light soy sauce and oyster sauce, add appropriate amount of salt and a little oil, and stir-fry until thick.
9.
Add minced garlic and stir-fry for a fragrance.
10.
Add the deep-fried tenderloin slices and turn to high heat to quickly stir-fry.
11.
Then add shredded carrots, shredded green onions and shredded ginger, stir-fry evenly, and the delicious pot-packed meat can be served out of the pot, quickly serve it and eat it.
Tips:
1. When frying the meat slices, the first time, the oil temperature is the key. Be sure to control the low heat to 50% heat, and fry until the shape is finalized, then turn to high heat to re-fry the meat slices, deep-fried, and crispy. The meat is delicious, crispy on the outside and tender on the inside.
2. When frying the syrup at the end, add more sugar. The amount of vinegar can be increased or decreased according to your own taste. Add the fried tenderloin slices and fry them quickly on high heat to maintain the crispness of the slices to the greatest extent.
3. When coating the tenderloin slices, be sure to use starch paste instead of flour paste. There are many types of starch, such as potato starch, corn starch, mung bean starch, sweet potato starch, and it is better to use corn starch. better result.
