Pork in A Pot
1.
Wash the meat and cut it into thin slices with the back of the knife. Marinate with 1g of salt and 5ml of cooking wine for 20 minutes.
2.
Pour 100 grams of potato starch into a bowl and add water to soak for more than 20 minutes to soak thoroughly.
3.
Shred carrot, coriander and green onion ginger separately, and slice garlic for later use.
4.
After 20 minutes, the water will float on the starch, so discard the water.
5.
Grab all the soaked starch into the meat and wrap it evenly.
If it feels too dry, add a teaspoon of vegetable oil to stir.
6.
Pour the oil in the pan, heat it to 70%, and fry the meat slices into the pan until it bubbling and floating.
7.
Put the fried meat in a bowl (you can fry in batches)
8.
After the first time of frying, the oil temperature will continue to be heated to the highest for re-exploitation. (Maximum ten seconds) Fry until mottled burnt red to remove the oil control.
9.
Pour out the oil, add white sugar and rice vinegar and 1 gram of salt to a medium heat until the juice is a little sticky, then add all the seasoning shreds and stir fry a few times.
10.
Turn on high heat, pour the meat into the sauce quickly and get out of the pot.
I often make this dish, and the color is very refreshing when made with 9-degree white vinegar.
11.
Take out the pot and serve on the plate.
Strive for perfection, there is no best, only better.
Tips:
1: One gram of salt in the ingredients is used for marinating, and the other is used in the sauce.
2: The production part in the middle will be completed on September 5th.
3: Potato starch is used in this dish, if not, corn starch can be used instead, but potato starch has good viscosity! The price is also half expensive.
4: 9-degree white vinegar can also be used without rice vinegar. Do not use aged vinegar. The taste of aged vinegar is heavy and the color is not good. With white vinegar, you can add a few drops of soy sauce to color, but it will look pretty if you don't need the soy sauce to be light white!
5: The spice thread turns yellow when it meets the vinegar and it is not beautiful, so you can pick it out when loading.
Note: In order to make it easier for everyone to see and learn more clearly, the flow chart of this recipe has been supplemented comprehensively, striving for perfection.
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