Use tenderloin to make a traditional Northeast dish, sweet and sour, crispy on the outside and tender on the inside, which is the favorite of children

 

 Northeast old-fashioned pot wrapped meat 

Ingredients: 370 grams of pork tenderloin, 200 grams of potato starch, 20 grams of corn oil, 6 grams of salt (for marinated meat), 1.5 tablespoons of cooking wine, 600 grams of corn oil or soybean oil (for fried meat), appropriate amount of green onion, a little carrot, appropriate amount of coriander, 80 grams of sugar, 120 grams of rice vinegar, 2 grams of salt (for sweet and sour sauce), 16 grams of Yipinxian soy sauce (for sweet and sour sauce)

1. First of all, add the water that has just not been starched to the potato starch, stir it into a paste, lift the starch paste by hand and it can drip continuously, soak it for more than 2 hours, and it can be used only when it is completely soaked

2. The tenderloin is better cut if it is slightly frozen, cut to the thickness of about 2 coins, and the size does not have to be the same as that of the restaurant, after all, the pot at home is not very big 

3. Add salt and cooking wine to the cut meat slices, then add a small half bowl of water in batches, and grasp the meat slices with your hands to completely absorb the water

4. Prepare a little side dish, cut the green onions, carrots into shreds, and cut the coriander into sections for later use 

5. Pour all the sugar, rice vinegar, salt, and fresh soy sauce into a large bowl and stir evenly for later use 

6. Put the soaked water starch into the processed meat slices, and then add about 20 grams of corn oil to grasp and mix evenly, the water starch should not be added at one time, it should be adjusted appropriately according to the state of the meat slices, the meat slices are all evenly coated with a layer of starch paste, and will not go down to the state of the state can be, the starch paste can not be too thin and cannot be too thick 

7. Add wide oil to the pot, and when the oil temperature is 7 hot, unfold the meat slices and put them into the pan one by one, don't put too much at a time, so as to avoid frying them to different ripeness or sticking together 

8. Put the meat slices in the pot and fry them over medium heat until the surface is golden and set, then remove them, and then put in the remaining meat slices and fry them

9. After all the meat slices are fried, put them in the oil pan for re-frying after the oil temperature rises again, and take them out immediately after about 20 seconds, this step is the key to the crispiness of the meat slices

10. Add a little base oil to another pot, add shredded carrots and green onions and stir-fry until fragrant 

11. Add the prepared sweet and sour sauce, stir it before adding, the sugar is easy to precipitate, and boil over medium-low heat until the sweet and sour sauce is viscous 

12. Pour in the fried pan and wrap the meat, stir-fry quickly and evenly, so that the sweet and sour sauce evenly coats each slice of meat 

13. Sprinkle the coriander segments before removing from the pot

14, sweet and sour, crispy on the outside and tender on the inside, the old-fashioned Northeast pot wrapped meat is ready, it seems that there are many steps, but it is actually very simple, it is healthy and delicious to make at home, and you can also adjust the sweetness and sourness according to your own taste, try it quickly!

Tips:

1. When sizing the meat slices (that is, coating the meat slices with starch paste), you should pay attention to the fact that if the meat is too thin, the meat slices will be fried hard, and if it is too thick, you will feel that you can't eat the meat, so you should be flexible to grasp the thickness of the starch paste.

2. The time for re-frying should not be too long, about 20 seconds.

3. The ratio of sweet and sour sauce is not absolute, and it can be adjusted appropriately according to your own taste.