Pork in A Pot
1.
Be sure to buy fresh tenderloin, this is especially important. After buying it, rinse the meat with cold water. According to the method shown in Figure 2 below, cut the meat slices into 4mm slices, and cut them as large as possible. It feels good to do this, and it is also enjoyable to eat.
2.
The cut meat slices are squeezed out as much water as possible, add appropriate amount of salt and grasp it with your hands, and marinate for ten minutes;
3.
Then take a small piece of scallion and shred, and cut the carrot into shreds. Take a large clean bowl, add an appropriate amount of dried starch and an egg and mix well (Picture 2), then pour in the marinated meat slices and mix well. . It is important to pay attention to this important link: the final mixing effect is shown in Figure 4 below, which is "hanging". This feeling of dripping but difficult to drip must be achieved. This really depends on knowing. So you look at Figure 3 again. It is very important to add enough dry starch in time. If you are a novice, you must practice repeatedly. You must achieve the paste effect shown in Figure 4 before it can be fried in the pot, otherwise the crispy "shell" on the outside of the sliced meat will not form.
4.
Fried pork is divided into two processes, both of which are important. The first is initial frying. Pay attention to the order and method of the pictures below: the oil in the pan is heated to 5-6 degrees and turned to a low fire. Put the battered meat slices into the pan and fry them one by one. Don't rush them after putting them in the pan until the skin becomes When it is golden yellow and gradually rises, use the scoop to gently push it a few times to make sure it is evenly fried. If there are many bubbles floating on the meat slices in Figure 4 below, it means that the frying is in place for the first time, and it is picked up.
5.
Next, turn to the high heat to boil the oil in the pan immediately, and then put the freshly fried pieces of meat into the pan to re-fry after boiling. In this process, you must use the fish to push it at any time to prevent it from being fried evenly. When the effect shown in Figure 2 below is obtained, that is, when the meat slices are hit with a clear crispy sound on the back of the fish, they can be fished out, and the meat slices are fried. At this time, the pot-wrapped meat is more than half successful. .
6.
The last step is also very important. The sweet and sour feeling comes from this juice! Pour out the oil in the bottom of the pot, do not need to wash the pot, or prepare another clean pot, pour water from the bottom of a small bowl to a boil over high heat, add more sugar and a large spoonful of white vinegar, keep stirring constantly on high heat , When it is stirred to the sticky feeling of continuous bubbling as shown in Figure 4 below, or when there is a feeling similar to drawing, pour the chopped green onions and carrots and stir-fry for 10 minutes, turn off the heat, Then pour the fried pork slices and coriander into a quick wok, coat them with the sauce evenly, and you're done.
7.
The last step is also very important. The sweet and sour feeling comes from this juice! Pour out the oil in the bottom of the pot, do not need to wash the pot, or prepare another clean pot, pour water from the bottom of a small bowl to a boil over high heat, add more sugar and a large spoonful of white vinegar, keep stirring constantly on high heat , When it is stirred to the sticky feeling of continuous bubbling as shown in Figure 4 below, or when there is a feeling similar to drawing, pour the chopped green onions and carrots and stir-fry for 10 minutes, turn off the heat, Then pour the fried pork slices and coriander into a quick wok, coat them with the sauce evenly, and you're done.
Tips:
Every step is important! Every step is important! Every step is important! Look at the process carefully! Feel free to consult Chao Dad on WeChat if you don’t understand.
