Sweet and Sour Crispy Northeastern Pot Meat
by Runzhou 777
Favorite
Difficulty
Normal
Time
15m
Serving
2
No story...
1. Cut the tenderloin into large slices with a thickness of 2-3 mm. Marinate with a small amount of salt and a spoonful of cooking wine for more than half an hour.
2. Soak the starch with water for at least half an hour.
3. Shred green onions and carrots, and cut coriander into sections. Set aside.
4. Pour out the water in the upper layer of the soaked starch, grab the wet starch with your hands, evenly wrap the starch on the meat slices, the starch slurry is similar to yogurt.
5. The meat slices coated with wet starch, stick a thin layer of dry starch.
6. Boil the oil to 50% heat, put the meat slices into the oil one by one, and fry them until cooked.
7. Remove and put on the plate.
8. Adjust the sweet and sour sauce, add a little salt and chicken essence.
9. Heat 70% to 80% of the oil, put in the deep-fried meat slices, 15-20 seconds, deep-fried.
10. Put a little oil in the pan, put the sweet and sour sauce in, fry into a syrup, add the prepared green onions, carrots, and coriander, turn off the heat, put in the fried meat slices, scoop a spoon, hang the syrup, and take it out of the pan.
Tips:1. Use high-grade white vinegar.
2. Turn off the heat before putting in the fried meat slices.
3. The meat slices should not be too thin, and the starch slurry should be fried into the pan one by one, and no eggs should be placed.
4. Put less salt.
5. Potato starch must be used as the starch, and corn starch must not be used.
6. Do not add starch in the sweet and sour sauce, and it is best not to put any ketchup, which is nondescript.
