Health effects
Vinegar: dissipates blood stasis
Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, dissipates cold and relieves symptoms
Coriander: translucent Rash
Food ingredients
Tenderloin ( Moderate amount ) | Sugar ( Adequate amount ) |
Vinegar ( appropriate amount ) | Four ( A little ) |
Water starch ( appropriate amount ) | Onions ( ) |
Ginger ( ) | Ginger( ) |
Garlic( ) | Cilantro ( ) |
Salt ( ) | MSG ( ) |
Pepper Noodles ( ) |
Homestyle Pot Pork Recipe
1. Cut the tenderloin into 5 pieces Millimeter slices are of moderate thickness (it is best to freeze them in the refrigerator before cutting, so that the slices are easier to cut and the meat is not easily deformed)
2. Simmer the sliced meat with cooking wine, salt and pepper, and mix evenly.
3.Prepare onion, ginger, garlic and coriander
4.Water starch
5.Dry flour + dry starch (ratio 2:1)
6. Dip both sides of the meat slices in dry powder
7. Pour away the excess water from the water starch after precipitation.This kind of paste is just right
8.Place the meat in water starch to paste, as shown in the picture
9.The effect is as shown in the figure
10. When the oil temperature is 70% hot, add the battered meat slices
11.Fry until golden brown and take out (first time)
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12.Fry a second time to make the outer skin crispier and the color darker, take it out and set aside
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13.Leave the oil in the pot, add the prepared shredded onion, ginger, garlic slices and coriander and stir-fry
14.Pour in the prepared juice (sugar, light soy sauce, salt, MSG and sesame oil), add the fried meat slices and stir-fry quickly
15. When the pot is ready, pour the vinegar juice evenly around the meat slices and put them on the plate with the vinegar aroma.
16.The crispy pot meat is ready
17. Burnt on the outside, sweet and sour on the inside, delicious and lingering fragrance on the lips and teeth, with endless aftertaste
Tips
The meat slices of Guobao Pork should be fried twice and patted first A layer of dry powder and then a starch paste can prevent the residue from being peeled off during frying.Re-frying is the most important step in making the meat crispy.Why are fried foods in restaurants so crispy? Most of them are re-fried.Result: When making the sauce, add more vinegar if you like it sour, add more sugar if you like it sweet, and control the taste yourself.
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