Pot is a package of meat Northeast cuisine and pickled be tasty pork loin slices, wrapped deep-fried until golden brown paste picked up the pot, then stir-fry pot thicken Serve. Vegetables into golden color, crisp outside and tender, sweet and sour.
Ingredients: pork tenderloin (320 g), onion amount, amount of ginger, red chilli, coriander amount of Marinade: salt (1 / 4 tsp) cooking wine (1 tbsp), chicken powder (1 / 3 tsp), raw powder (2 tsp)
sauce: soy sauce (2 tablespoons), sugar (2 tablespoons), vinegar (vinegar) (3 tablespoons) 1 tablespoon tomato sauce, chicken powder (1 / 2 tablespoons), starch (1 spoon), water (1 / 2 cup)
fried pulp: flour (6 tablespoons), 1 egg, oil (1 / 2 tablespoons), water (1 / 2 cup)
seasoning: oil (half pot)
approach:
1: Wash the pork, cut into diagonal slices, add 1 / 4 teaspoon salt, 1 tablespoon cooking wine, 1 / 3 tablespoon chicken powder and 2 tablespoons cornstarch grasping uniform, preserved 30 minutes.
2: Take a empty bowl, add soy sauce Haitian Gold Label King 2 tablespoons sugar 2 tablespoons balsamic vinegar 3 tablespoons) 1 tablespoon tomato sauce, chicken powder (1 / 2 tsp), starch (1 large key), water (1 / 2 cup) transferred into a sauce.
3: then take an empty bowl, add starch (6 tablespoons), 1 egg, oil (1 / 2 tablespoons), water (1 / 2 cup) and mix thoroughly, made of fried pulp.
4: give the pork slices coated with a layer of flour, fried and then wrapped a layer of pulp, and then into disk for later use.
5: Heat the oil, wait until four weeks into the bamboo chopsticks to take small bubbles, deep fry in batches folder into the pork crisp outside and tender inside and golden brown, ready to drain the oil aside.
6: Heat 1 tbsp oil, saute ginger and onion, fried pork into slices, stir well, pour into the sauce thicken, sprinkle with parsley, you can dish up.
production experience:
1, after the pork slices coated with cornstarch, shaking off excess to light the powder, so as not to blow behind the clothing is too thick, the taste of pot package of meat. (Starch stick too much, causing the meat too thick)
2, pork fried to a piece of pot, or when it separated to avoid meat adhesion into the group, not fried fried thoroughly absorbed.
3, prepared sauce, the under side to side sauce to taste until the sauce sweet and sour can stop.
4, the pork slices to slice into larger, both to pulp evenly wrapped fried, deep-fried Zhashu transparent and easy to eat up more tasty.
5, the key is making pot package of meat paste and sauce fried, deep-fried pulp amount of the former in order to salvage broken down but will not prevail; the latter should not be put in more cornstarch, or meat sauce will stick difficult to separate with.
Ingredients: pork tenderloin (320 g), onion amount, amount of ginger, red chilli, coriander amount of Marinade: salt (1 / 4 tsp) cooking wine (1 tbsp), chicken powder (1 / 3 tsp), raw powder (2 tsp)
sauce: soy sauce (2 tablespoons), sugar (2 tablespoons), vinegar (vinegar) (3 tablespoons) 1 tablespoon tomato sauce, chicken powder (1 / 2 tablespoons), starch (1 spoon), water (1 / 2 cup)
fried pulp: flour (6 tablespoons), 1 egg, oil (1 / 2 tablespoons), water (1 / 2 cup)
seasoning: oil (half pot)
approach:
1: Wash the pork, cut into diagonal slices, add 1 / 4 teaspoon salt, 1 tablespoon cooking wine, 1 / 3 tablespoon chicken powder and 2 tablespoons cornstarch grasping uniform, preserved 30 minutes.
2: Take a empty bowl, add soy sauce Haitian Gold Label King 2 tablespoons sugar 2 tablespoons balsamic vinegar 3 tablespoons) 1 tablespoon tomato sauce, chicken powder (1 / 2 tsp), starch (1 large key), water (1 / 2 cup) transferred into a sauce.
3: then take an empty bowl, add starch (6 tablespoons), 1 egg, oil (1 / 2 tablespoons), water (1 / 2 cup) and mix thoroughly, made of fried pulp.
4: give the pork slices coated with a layer of flour, fried and then wrapped a layer of pulp, and then into disk for later use.
5: Heat the oil, wait until four weeks into the bamboo chopsticks to take small bubbles, deep fry in batches folder into the pork crisp outside and tender inside and golden brown, ready to drain the oil aside.
6: Heat 1 tbsp oil, saute ginger and onion, fried pork into slices, stir well, pour into the sauce thicken, sprinkle with parsley, you can dish up.
production experience:
1, after the pork slices coated with cornstarch, shaking off excess to light the powder, so as not to blow behind the clothing is too thick, the taste of pot package of meat. (Starch stick too much, causing the meat too thick)
2, pork fried to a piece of pot, or when it separated to avoid meat adhesion into the group, not fried fried thoroughly absorbed.
3, prepared sauce, the under side to side sauce to taste until the sauce sweet and sour can stop.
4, the pork slices to slice into larger, both to pulp evenly wrapped fried, deep-fried Zhashu transparent and easy to eat up more tasty.
5, the key is making pot package of meat paste and sauce fried, deep-fried pulp amount of the former in order to salvage broken down but will not prevail; the latter should not be put in more cornstarch, or meat sauce will stick difficult to separate with.
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