Pork in A Pot
by Qianmen Fengzhu
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Cut the pork into 2 mm thick slices and pat a few times with the back of a knife to make the pork soft and easy to taste.
2. Add salt, cooking wine, egg white, thirteen spices, starch to the cooked pork, stir well, and marinate for 20 minutes.
3. Cut carrots and scallions into fine strips.
4. The marinated meat is coated with starch and set aside.
5. Add a small amount of salt and 3 drops of soy sauce to the bowl. Appropriate amount of sugar and vinegar, the ratio is about 3:2.
6. Heat oil in a dry pan, and when it’s 60% hot, add the pork piece by piece (note: it must be unfolded when putting the pork)
7. After frying it slightly yellow, remove it.
8. The oil pan continues to heat up and put in the fried meat slices, the term is called "re-fried"
9. When frying the brown, remove it. (Note: You must hide from the frying for a while to make the color brown, because the predecessor of the pot-bun pork is burnt pork slices, so the heat should be mastered.)
10. Leave the bottom oil in the pot and fry the carrots first.
11. After the carrots have softened, add the meat slices, pour the adjusted gorgon juice along the side of the pan, stir-fry a few times, and sprinkle with shredded green onions before coming out of the pan.
