Pork in A Pot
1.
It's delicious, it's a minute-by-minute CD.
2.
Finished picture
3.
Wash the tenderloin, remove the ribs and cut them in half at an angle, and cut into thick slices; cut the green onion and ginger sections for later use; rinse the black casserole with water, dry the water, and set aside.
4.
Add starch to cooking wine, oil, and water to make a thin and thick paste (if it is too thin, the meat will not be battered; if it is too thick, the noodles will be too thick and the taste will not be good. Add a little oil to make the fried meat more skinny. Crispy, stir well, pour into the cut slices of meat.
5.
Put the starch-coated meat slices for ten minutes. Pour edible oil into the casserole and heat it until it is ripe. Put the meat slices down into the pan and fry them until they are bubbling and floating. Fry the meat in batches, and then continue to heat the oil to the highest temperature.
6.
The oil surface is completely calm, with a little smoke rising, the meat is poured in and re-fried until it becomes a mottled burnt red, and the oil is removed.
7.
Pour out the oil, cut the green pepper, adjust the sweet and sour sauce, pour a little oil in the pan while it is hot, then pour in the onion, ginger, garlic, and spicy skin, stir fry for a while and then add the adjusted sweet and sour sauce.
8.
Simmer on medium heat until the sweet and sour sauce is a bit sticky, then pour in the meat slices, and green pepper shreds, and the sauce is quickly boiled out of the pot over high heat.
9.
The finished vegetables are golden in color, crispy on the outside and tender on the inside, sweet and sour
10.
Finished picture
11.
Finished picture
Tips:
1. Normal casserole cannot be used for stir-frying, let alone deep-frying. I use a black casserole that can dry 800 degrees, so it’s no problem.
2. When using a casserole to fry food, you must first carefully check whether the casserole is intact and undamaged, otherwise there will be a greater safety hazard. If the casserole has cracks that cause the casserole to break and be scalded by hot oil, it will be miserable.
3. If you don't like dark ones, don't use black vinegar for the sauce. For lighter meat, use corn oil or salad oil to fry the meat
4. Those who like sweet and sour juice have more vinegar, and those who like sweet and sour juice have more sugar.
