Fish-flavored pot-roasted pork

Overview

I have long seen Chef Lu making Northeastern Pot Bun Pork on Hebei Satellite TV's Housekeeping Queen program. I really wanted to eat it when I saw it. The most important thing is that my young couple loves sour and sweet dishes. They have always said that they should learn how to make it, but they have never done it. Today I improved it and made it fish-flavored. In fact, Northeastern Pot Bun Pork is also sour and sweet, but I feel that the fish flavor has bright red oil, which makes it look better

Tags

• hot dishes
• cooking wine
• coriander
• garlic
• onions
• pickled pepper
• pixian doubanjiang
• pork clean lean meat
• sugar
• sweet potato flour
• vinegar
• ginger
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare ginger, green onions, coriander stems, and pickled peppers from the home-made kimchi jar

2. 2 Put the green onions, shredded ginger, Sichuan peppercorns, salt, monosodium glutamate and cooking wine into a bowl and brew with cold boiled water for later use

3. 3 Cut coriander stems into sections,

4. 4 Minced ginger, onion, garlic and pickled pepper

5. 5 Prepare another bowl, add appropriate amount of salt, monosodium glutamate, chicken essence, pepper, sesame oil, cooking wine, sugar, vinegar, coriander stems and pickled pepper foam, as well as a small amount of water and water starch, mix well and set aside

6. 6 The meat was originally supposed to be tenderloin, but I had a piece of front meat left over from making dumplings yesterday, which was quite neat, and the front leg meat is already very tender, so I’ll leave it like this

7. 7 Cut the meat into large thick slices as shown

8. 8 Cut into pieces

9. 9 I soaked the water starch at noon

10. 10 Put the sliced meat into a bowl and marinate it with ginger and scallion water for 20 minutes

11. 11 When the time is up, pick out the ginger, onion, and peppercorns. Pour off the water from the pre-soaked starch. Use your hands to grab the thick wet starch in the bowl below to starch the meat slices. You must be good at it. This will make it easier to coat the batter evenly

12. 12 Put oil in the pot. The oil temperature should not be too high. When the oil is 60%, put the meat slices into the pot piece by piece. Remember to flatten the meat slices before putting them into the pot. Do not move the meat slices when they are first put into the pot to avoid being debonded. Wait for the surface to harden before gently flipping it with chopsticks. The heat must not be too high, medium heat. Fry for at most two minutes and then take it out of the pan. Don’t burn it anyway

13. 13 When the oil temperature rises to 70% to 80% again, put the fried meat slices into the pot again and fry again until it gets brown

14. 14 This is the fried meat slices, already golden in color

15. 15 This is the first time I fried it. It is just cooked and the color is very white

16. 16 The final frying process is very simple. Leave some base oil in the pot, pour in the minced ginger, onion, garlic and pickled peppers and stir-fry briefly. Add a little bit of bean paste and stir-fry together. But this process must be on low heat. When the red oil is fried, immediately pour in the sweet and sour sauce prepared in advance. Turn up the heat and stir-fry briefly. Immediately pour in the fried meat slices, be sure to do it quickly, weigh the pan to coat the meat slices evenly with the sweet and sour sauce, and drizzle with oil. This will make the dish bright and attractive. Remember, the entire frying process should not exceed one and a half minutes, otherwise it will not have a crispy outside and tender inside.