Pot wrapped meat, a must-order dish in the Northeast, will be addictive
Pot-wrapped meat, this dish is sweet and sour, golden and crispy, and will be disced every time you eat it
--Ingredients--
Tenderloin, carrots, green onions, ginger and garlic, coriander, potato starch, white pepper, cooking wine, white vinegar, sugar, light soy sauce, oil, salt
--Steps--
To prepare the ingredients, 500 grams of tenderloin (through the loin, small loin is acceptable), a carrot, an appropriate amount of coriander, green onions, ginger and garlic
Cut the meat into large slices, shred the green onion, ginger and carrots, cut the coriander into large sections, and slice the garlic
Put the meat slices in a bowl, add a spoonful of cooking wine, white pepper and an appropriate amount of salt, mix well, and marinate for half an hour
Add water and mix the potato starch evenly, adjust it to the same hanging pulp that can pull out the line, and then pour a little oil into it, so that it is better and uniform (no potato starch can be used corn starch)
Pour the marinated meat slices into the starch slurry and mix well, so that each slice of meat is coated with starch slurry
Fry it for the first time, the oil temperature is about 5-6 percent, and the meat slices are fried until they are slightly yellow, and the sticky ones are pulled apart
The oil temperature rises, re-fry until golden, and the heat is reduced after the temperature rises, and the fire is too big and easy to paste
Sugar and sweet sauce (the most important thing is this): 60 grams of white vinegar, 40-60 grams of sugar, two spoons of light soy sauce, a small half bowl of water and mix well
Put a little oil in the pan, pour in the sweet and sour juice when the oil is hot, and stir-fry until slightly viscous
Then pour the side dish (coriander does not need to be put in) and stir-fry until fragrant, pour the meat slices and stir-fry quickly, wrap in the sauce, and sprinkle the coriander before coming out of the pot.
Be sure to eat it while it's hot, it's not good if it's cold.
Tips:
The ratio of sweet and sour can be adjusted according to your own taste~
Salt is added when marinating the meat slices, and the light soy sauce is also salty, so you don't need to put salt when stir-frying