Steps for making pot-wrapped pork at home

There is a very famous dish in Northeast China, that is sweet and sour pork. In the early days of its creation, sweet and sour pork was mainly eaten by the emperor. Later, it was improved to entertain foreign guests. This shows the important position of sweet and sour pork in Northeastern cuisine. The process of making sweet and sour pork is relatively complicated and requires a lot of raw materials, so it is somewhat difficult to make. Next, let’s learn the steps of the homely method of making sweet and sour pork.

Ingredients

Ingredients:

Pork tenderloin 400g

Excipients

200g potato starch; 600ml corn oil; 100g sugar; 50ml 9% rice vinegar; 2g salt; 5ml cooking wine; 5g onion; 5g ginger; 5g garlic; 5g carrot; some coriander

step

1. Wash the tenderloin, remove the tendons and cut it diagonally into two halves (that is, cut the rectangular meat diagonally into two triangular pieces of meat).

2. Cut the meat into slices as thin as the back of a knife.

3. Add cooking wine and 1g salt to the meat slices and mix well.

4. Select Northeastern pure potato starch.

5. Pour the starch into a bowl and add appropriate amount of water to soak the starch for more than half an hour.

6. After more than half an hour, clean water will float on the starch, pour out the clean water. The starch at this time will be a little dry and difficult to grab, but you can grab it with force. Catch it and mix it into the meat.

7. Add the soaked starch into the meat slices and coat them evenly.

8. Cut the onion, ginger, carrot and coriander stems into thin strips, and cut the garlic into small slices.

9. Heat oil in a pan until cooked through.

10. Put the meat slices into the pan one by one and fry until bubbles float.

11. Place the fried meat in a bowl.

12. After frying the meat for the first time, continue to heat the oil to the highest temperature. When the oil surface is completely calm and there is a little smoke, put the meat in batches and fry again until it is mottled red in color, then remove from the oil and drain. (About 20 seconds)

13. Pour out the oil, add sugar and vinegar and simmer over medium heat until some juice becomes thick, then add all the seasonings.

14. Pour the meat slices in and cook over high heat to coat with sauce before serving. (It’s best if you can shake the spoon. If you don’t have enough strength, you can just stir-fry the meat as quickly as possible to evenly coat the meat with the sauce before serving.)

Tips

1 The meat fried with pure potato starch from Northeast China is fluffy and crispy, and the puffing effect is particularly good.

2 If you like darker meat color, use pure soybean oil. If you like lighter meat color, use corn oil or salad oil to fry the meat.

3 If you like sweet and sour sauce, add more vinegar. If you like sweet and sour sauce, add a little more sugar. Generally, Russians like sweet and sour sauce, so there is a difference.

4. Re-frying can make the food crispy and also use high temperature to force out excess oil so that it won’t be too greasy when eaten.

5 Finally, pour the meat into the sauce and stir-fry quickly. Remove from the pan immediately after it is coated with sauce to reduce the time it stays in the pan. If it stays in the pan for too long, it will not become crispy.