The dish we are going to teach you today is the famous northeast dish pot steamed pork. Steamed pork in pot is a dish derived from the “meat slicing section” in Northeast China. The pork tenderloin slices are wrapped in starch slurry and fried golden and crisp, so it is also called “fried meat in pot”.

Ingredients

300g pork tenderloin
Right amount of carrot
Appropriate amount of green onion
Proper amount of ginger
15ml cooking wine
3 g salt
20G sugar
120g starch
15ml raw extract
15ml white vinegar
Proper amount of Golden Arowana flavored stupid pressed cooked soybean oil

Directions

Step 1
Shred scallions, carrots and ginger separately.
Step 2
Cut pork tenderloin into 3mm thick slices. (when cutting, pay attention to the uniform thickness, so that the taste and maturity can be unified.)
Step 3
Add some shredded ginger, 15ml cooking wine and 3G salt to the tenderloin.
Step 4
Stir well and marinate for 10 minutes. Marinated tenderloin with shredded ginger.
Step 5
Add about 120g starch and 50g water. (the specific amount of water depends on the state of the batter. It can be adjusted to a state similar to that of thin yogurt. The batter can be hung on the meat.)
Step 6
Stir to size the meat.
Step 7
Pour an appropriate amount of arowana into the pot, squeeze cooked soybean oil, and burn until the oil temperature is 60% hot. (the hot oil with 60% oil temperature is about 180 degrees. When chopsticks are inserted into the oil pan, the number and speed of bubbles around are twice that of 30% hot oil temperature. The oil turns slightly around, and the hand is close to some surfaces. The heat feeling is very obvious. This oil temperature is suitable for frying, which can make the ingredients set quickly, the color is beautiful, and there will be no frying.)
Step 8
Put tenderloin piece by piece. Don't put too much at a time, otherwise the meat is easy to adhere.
Step 9
Fry over medium low heat for 3-4 minutes, fry the meat until it is set and remove.
Step 10
Remove the meat.
Step 11
When the oil temperature rises to 70%, fry again for about 1 minute.
Step 12
Deep fry the meat until the skin is golden and remove it. In this way, the fried meat will be more crispy.
Step 13
Pour 20g white sugar, 15ml white vinegar, 15ml raw soy sauce and 50ml water into a small bowl.
Step 14
Mix well to make sweet and sour juice.
Step 15
Pour a little Golden Arowana into the pot and squeeze cooked soybean oil.
Step 16
Add shredded green onion and saute until fragrant. Add sugar and vinegar juice.
Step 17
Boil until the sweet and sour juice bubbles.
Step 18
Pour in the tenderloin slices and stir fry. Wrap the slices evenly with sweet and sour juice.
Step 19
Finally, sprinkle shredded onion and shredded carrot and stir fry evenly.
Step 20
Put it on a plate and decorate it with coriander leaves and cucumbers.
Step 21
Super dinner, let's go.