The Hot Pot of Meat in The Northeast
1.
Prepare the ingredients
2.
Cut the pork loin into slices about the thickness of a coin
3.
Add appropriate amount of cooking wine, salt and light soy sauce to the meat slices and marinate for 10 minutes
4.
Corn starch and flour are made into a paste with water in a ratio of 2:1
5.
Shred carrots, green onions, and ginger, and cut coriander into sections for later use
6.
Prepare sugar, white vinegar and starch
7.
Pour peanut oil into the pot
8.
Heat the oil to 50% or 60% of the heat, insert the chopsticks, and bubbles around the chopsticks indicate that the oil temperature has reached
9.
Coat the cut meat slices with a layer of starch paste
10.
Put the starchy meat slices into hot oil for frying
11.
Remove the fried meat slices to control the oil
12.
Turn the heat to high heat, heat the oil to 70% or 80% hot, add the fried meat slices, fry for about 1 minute, remove and set aside
13.
Leave the bottom oil in the pot and put half of the sugar in
14.
Stir-fry the sugar until it changes color, add hot water, salt and water starch, and boil until thick
15.
Put the fried pork slices, carrots, green onions, ginger and coriander into the pot, then add the other half of the sugar and stir fry quickly
16.
After each piece of meat is evenly coated with the soup, pour white vinegar along the side of the pot, stir fry, and quickly get out of the pot
Tips:
1. When making pot-packed meat, the important thing is to choose good meat, usually pork loin, but in order to look good and cut well, I chose pork tong loin, which has a slightly worse taste
2. It is best to marinate the meat slices in advance, so that the meat will be more flavorful
3. Add some flour in an appropriate amount, the meat will taste smoother and tender
4. The meat must be fried twice, the first time is to fry the meat, the second time the outer layer of the meat will be more crispy
5. Sugar is added to the oil to give sugar color to the meat. It tastes better than adding light soy sauce, and the color is brighter.
6. Add some sugar when adding meat slices and stir fry, because the sugar has a scorching reaction during frying, and it is not very sweet. Finally, white sugar is added to increase the sweetness. If you don’t want too much sweetness, you can omit it.
7. The authentic Dongbei Baobao will smell of white vinegar when it is served on the table, so be sure to pour in the white vinegar when it comes out of the pot.
