Pork in A Pot
1.
Prepare water starch: Pour potato starch into the bowl, add clear water, stir with chopsticks until the starch is adjusted, and let it stand for half an hour to make the starch settle on the bottom. Press it up with your hands to remove the hard feeling, and pour off the water on the surface. Add edible oil and stir to form a paste (starch is fluid)
2.
Prepare pork: pork tenderloin (preferably fresh meat, more lively meat, better taste) cut into slices, the slices should not be too thin, 3 mm thick, otherwise it will be hard to fry; add salt, white pepper, and cooking wine Marinate for 10 minutes
3.
Prepare accessories: shred green onions, ginger, carrots, cut coriander stalks into long sections, and sprinkle the coriander leaves on top when serving
4.
Mix the marinated meat with dry starch, it will not be easy to desizing when the meat is fried later
5.
Pour the meat into the adjusted water starch paste and stir evenly so that each piece of meat is covered with starch paste. If it is not easy to stir, you can also dip the meat into the paste one by one and set aside
6.
Heat up the oil pan, about 60 to 70% heat, put the stirred meat slices into the pan one by one, and deep-fry them in a customized shape. The meat slices can be removed without sticking.
7.
The meat slices fried for the first time are just slightly yellowed
8.
Increase the heat. When the frying pan is 8 or 90% hot, put the first fried meat into the pan and re-fry it until the surface is cracked with a shovel. Take it out (don’t fry it, it won’t taste soft, it will dry out)
9.
Leave the bottom oil in the pot, pour white sugar and stir fry, when the sugar bubbles up, add white vinegar and a little salt, and stir.
10.
First put in the green onion, ginger, carrot and coriander stalks and stir fry twice, quickly pour in the fried pork slices, stir fry together, so that the pork slices are evenly dipped in sweet and sour sauce, the sweet and sour pot meat can be served Pot
Tips:
1. The starch paste must use potato starch
2. Don’t fry the meat too long for the first time, just set the shape so that it tastes soft on the inside, and tender on the outside and tender on the inside.
3. Sweet and sour ratio 2:3. If you like sour mouth, you can add a little more vinegar. The taste can be adjusted according to your preference. White vinegar and rice vinegar can be used.
