How to cook northeast pot-wrapped meat (sweet and sour mouth)? Specific recipes and processes. The amount of ingredients. Thank you.

ingredients: 8 portions of tenderloin and 5 portions of starch.

Accessories: shredded onion, shredded ginger, coriander, shredded carrot and chopped garlic.

Seasoning: sugar 1.6, rice vinegar 1.6, salt, flavor, sesame oil and cooking wine.

Method:

1 Cut the tenderloin into 5mm thick slices and hang it with starch paste, and the water paste should not be too thin, so it is better to stick it.

2 mix the above seasonings into a bowl of juice for later use.

3 put the oil in the wok and fire it to 6% heat. Put the tenderloin into the wok one by one and fry it until it is golden brown and tender outside.

4 put the bottom oil in the wok, add the auxiliary materials and stir well, then add the fried tenderloin, and quickly add the sauce and stir well.

Features: sweet and sour, tender in the outside.

Another method:

Raw materials: pork tenderloin 4g, salad oil 5-1g, raw flour, moderate amount of low-gluten flour and a little baking powder.

seasoning: 1-2 tablespoons of tomato sauce and 2-3 tablespoons of Zhenjiang balsamic vinegar (or white vinegar) are paired into thick juice, and 4-5 tablespoons of white sugar. Scallion, ginger, coriander and a little salt.

manufacturing method:

1. make the fillet into a thickness of . 3-。 Add Jiang Mo, a little salt, a little water, slightly grasp, release powder, baking powder, low-gluten flour, add 1-2 spoonfuls of salad oil, and grasp again. Scallion, peeled ginger are all cut into inch-long filaments, and coriander is cut into inch-long sections.

2. put the salad oil on the fire, and when it is about 7%-8% hot, drop it piece by piece, such as the tenderloin with mixed pulp, fry until it is light yellow, and take it out.

3. When the oil is burned to 9% heat, put it in the tenderloin and fry it until golden.

4. Leave a little oil in the pan, add shredded onion and ginger to high heat, add the prepared tomato vinegar juice and white sugar and draw evenly, then quickly turn the fried tenderloin evenly, put it on the pan and sprinkle with coriander.

note: the key to making pot-wrapped meat lies in the preparation of crisp paste and the last step of cooking juice. The biggest difference between this dish and other similar dishes is that the end process adopts dry cooking technique instead of hanging paste, so it can remain crisp for a long time. The sweet and sour juice is rapidly atomized in a high-heat oil pan, and tastes evenly in the process of overturning. Of course, this also raises the requirements for a strong stove fire. Many chefs in Northeast China do not add ketchup when cooking this dish, but only use balsamic vinegar and sugar to adjust the juice, and the finished product is golden yellow. The advantage is to further reduce the thickness of the juice and better maintain its taste. The ratio of raw flour to low-gluten flour can be 1: 1, 1: 2, or even 1: 3. The standard of the ratio to water is that the crisp pulp can just hang the meat, but it is not so dry that it is difficult to separate the "meat slices". Each fried meat slice has a crisp pulp shell with a thickness of about 2-3 mm. The baking powder should be tried from 1-2 teaspoon (4g meat), and the standard is to make the fried meat crisp and without alkaline taste.