Pork in A Pot
1.
First go to the collection of raw materials
2.
Pour potato starch (preferably not other starches) into a small basin, pour water and stir evenly, so that there are no lumps. After mixing well, it takes 12 to 14 hours to soak. I usually use it after I get up at 6 am and I can use it when I get home from get off work at 6 pm. Make sure to soak for 12 hours so that it can reach the state of standing up as shown in the figure below. Only a small amount of water and starch will flow out; do not exceed 14 hours, otherwise the fried meat will be hard.
3.
The starch is a whole piece when scooped out with a spoon, it will not be a flowing liquid.
4.
Slice the Tongjiu pork against the veins. This picture shows all the meat slices cut from 350 grams of meat. I admire myself for this skill!
5.
Sliced meat with salt and cooking wine
6.
Grab it with your hands and let it sit for 10 minutes
7.
Crush the wet starch and add it to the marinated meat in batches, simply grab it with your hands
8.
Dip the oil (cold oil) in the pan with palm oil and start to grab the meat
9.
Grab the starch slowly, so that the wet starch is evenly coated on the meat. This step must have enough patience. If the starch is not grasped well, the dish will fail. This picture is the wrong result of catching starch
10.
The wet starch is evenly distributed
11.
After the meat is grasped, it is like this
12.
Fry the meat below, pour oil in the pan, and be willing to put the oil. (Ensure that the amount of oil does not exceed the meat slices, and there is room for the meat slices to float)
13.
How far should the oil be burned? Put the non-water-staining wooden chopsticks into the pot, and there will be fine bubbles appearing, and you can put the meat slices.
14.
When placing the meat slices, you must use a high heat throughout, because the meat slices will lower the oil temperature if they are put in the pan. If the fire is not high, the starch will not puff.\nAfter the meat slices are under the bottom of the pot, turn them to medium heat. At this time, the high fire will cause color Too fast, the starch is too hard
15.
Pay attention to look at the meat slices from time to time, the meat slices are fried until the starch puffs, and then you can turn them over
16.
Fry until the starch on the reverse side is puffed up. At this time, the water in the meat and starch may be parsed out on the front side, so you need to turn the noodles again until the starch puffs on both sides
17.
At this time, you can turn to the lowest fire, wait for the meat to be lustrous, and then it can be prepared for use\n (I like to eat the color in the picture, it looks more appetizing; if you like a lighter color, fried it The color of the picture can be out of the pot)
18.
Put a small amount of oil in the pan to fry the ginger slices for a fragrance
19.
Turn down the heat, then pour all the fried meat into the pot
20.
Stir the prepared sauce evenly, sprinkle it evenly on the meat in 3 times with a spoon. Remember to sprinkle on a low fire, and sprinkle in 3 times. Once you sprinkle it, turn over the meat in the pot, so that the meat is evenly covered with the ingredients. Juice (I guess there is no obvious effect in the picture, but if you look closely, you can still see the shining on the meat, right?)
21.
Put the green onion and coriander, turn on high heat, and turn the meat for about 10 seconds. It is enough to get out of the pot.\n(If the time is long, the sugar in the pot will become caramelized and the teeth will stick)\n(My mouth is lighter, the meat is on There is not much sauce to dip, if it is not enough, a little bit of sauce on the bottom of the plate is enough. If you like to eat meat full of sauce, you can add some amount of sauce appropriately)
Tips:
According to my experience of many failures, the precipitation of starch in a narrow-mouthed container is too slow, and it can be used in a wide-mouthed container.\n
