To make pot-wrapped meat, starch and vinegar should be used correctly, crispy on the outside and tender on the inside, which is the authentic Northeast taste

【Steamed meat】

Ingredients: half a catty of pork tenderloin, half a carrot, 2 coriander, an appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 teaspoon of white pepper, half a tablespoon of cooking wine, 100 grams of sugar, 100ml of rice vinegar, 200 grams of potato starch

Steps:

Prepare the required materials, the pork is selected from the tenderloin, the taste is more tender, whether the starch is made of corn starch or potato starch, potato starch should be used, and the pot wrapped meat is made of potato starch to be crispy, because the corn flour is sticky, the meat fried with corn starch will not become crispy, and the potato starch will be crispy on the outside and tender on the inside.

Remove the fascia of the tenderloin and cut it into large slices, and pat the meat slices with the back of a knife so that the meat slices will be soft and easier to absorb the flavor.

The starch should be soaked in advance, put the dry starch into the bowl, add water, to cover the starch, stir well, and place it for about half an hour, so as to avoid the starch forming particles without water, such particles in the frying of meat slices, the starch particles will burst at high oil temperature, easy to splash oil, easy to be scalded, add a little salt to the meat slices, and then add white pepper, cooking wine, grasp well, marinate into the flavor, so as to remove the fishy smell of pork.

Prepare the ingredients, peel and wash the carrots, then cut the carrots into shreds, chop the coriander into inch segments, shred the green onion and ginger, slice the garlic, what vinegar is good for the sweet and sour sauce? With 9 degrees of rice vinegar on it, with white vinegar sour taste, but there is no rice vinegar mellow taste, some people use aged vinegar, I don't know which teacher taught, I have eaten so many years of pot-wrapped meat, I have not eaten the taste of aged vinegar, put the white sugar into the bowl, pour in the rice vinegar, and the white sugar is flush, stir it, so that the sugar melts, so that the sweet and sour sauce is adjusted.

After the starch settles, pour out the water on the surface, grab the soaked starch into the plate where the meat is placed, grasp it evenly, so that each piece of meat is evenly coated with a layer of paste, and then pour in 1 spoon of oil to grasp it well.

Add oil to the pot and heat it, if the amount of oil is not much, fry the meat slices in two batches, and the meat slices will be hung with a good paste, and the meat slices should be unfolded, and the slices will be put into the pot one by one, fried and shaped, and some small bubbles on the surface of the skin will be taken out after bulging.

The oil temperature rises to 7-8 to become hot, put the meat slices into the pan and fry for half a minute, fry the meat slices until golden brown, crispy on the outside and tender on the inside, remove the meat slices, drain the oil and set aside.

Pour out the oil in the pot, leave a little base oil, add shredded green onions, shredded ginger, and garlic slices to stir-fry until fragrant, and then add carrots and stir-fry evenly over high heat.

Put in the fried meat slices, pour in the sweet and sour sauce in a circle, at this time there will be a sour taste that chokes the nose, stir-fry twice, remove the pot from the heat, add coriander, stir-fry evenly, and put it on a plate. The juice of the meat wrapped in the pot does not need to be starched, not thickened, but cooked, so that the acid gas evaporated by the vinegar is soaked into the meat slices, and the meat slices made are charred on the outside and tender on the inside.

Tips: If you want to make a plate of old-fashioned pot wrapped meat, the most important points are: hanging batter, re-frying, and dressing the sauce. As long as these steps are done correctly, you can also make pot-wrapped meat that is charred on the outside and tender on the inside.

Hanging paste: Soak potato starch and dry starch in water in advance, and then scratch the paste.

Re-frying: The meat slices should be fried twice, the first time it is fried and set, and the second time it is fried until golden brown, charred on the outside and tender on the inside.

Sauce: For vinegar to mix the sauce, use rice vinegar, not aged vinegar.