How to make Northeastern pot-roasted pork
1.Wash the pork and cut it into large pieces, the thickness is almost the same as the back of the knife, about 3mm
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2.Put the sliced meat into a container, add a tablespoon of cooking wine and 5 grams of salt, then pour in cornstarch and water, and finally beat in an egg
3. Mix with your hands to coat the meat slices evenly, then let it marinate for 15-20 minutes
4. Prepare other auxiliary ingredients: cut green onions, carrots and ginger into thin strips, mince garlic and set aside
5.Put sugar, white vinegar, rice vinegar and 3 grams of salt into a small bowl, stir evenly until the sugar and salt melt to form a sauce p>
6. Pour enough cooking oil into the pot and heat it until it is 70 to 80% hot. Put the meat slices into the pot one by one, don't flip them in a hurry, wait until the meat slices float to the top, then use chopsticks to gently flip them
7.Fry the meat slices until they are set and the surface changes color, take them out with a strainer to control the oil and set aside
8.Raise the oil temperature in the pot again, add the meat slices and fry again, until the surface is crispy and golden in color, remove and control the oil
9. Leave a little base oil in the pot to heat When it is 50% hot, add onion, shredded ginger and minced garlic and stir-fry over low heat until fragrant
10.Continue Add shredded carrots and stir-fry for a few times, pour in the prepared sauce and cook until boiling
11. Finally, pour the fried meat slices into the pot, turn to high heat and stir-fry quickly to make the sauce evenly coat the meat slices
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12.A sweet and sour Northeastern pot-roasted pork bun is ready. Follow the steps and it’s not difficult at all!