Braised meat
Overview
A famous Northeastern dish as famous as Guobao Pork. The approach is similar. But in terms of taste, the pot pork is sweet and sour, while the braised pork is salty and sweet.
Tags
Ingredients
Steps
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Cut the tenderloin into thick slices first, then cut into sections about 4 cm long and 2 cm wide. About the thickness of your thumb.
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Marinate the tenderloin with salt, cooking wine, and pepper for 20 minutes.
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Cut green peppers and carrots into diamond-shaped slices.
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Finely mince onion, ginger and garlic.
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Make bowl of sauce. Put the sugar, soy sauce, salt, chicken essence, pepper, and a little starch in a small bowl and mix thoroughly.
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Add flour, starch, appropriate amount of water, and a little oil to the marinated meat, mix well, and stir until thick. The flour to starch ratio is 3:1.
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Add 500 grams of oil to the pot. When the oil temperature reaches 50% to 60% hot, fry the meat segments.
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Fried meat pieces.
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When the oil temperature reaches 80% hot, add the meat pieces and fry until crispy.
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Leave oil in the pot, add onion, ginger and garlic and sauté until fragrant. Add green peppers and carrots and stir-fry.
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Add the meat pieces and stir-fry.
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Add the sauce and stir-fry evenly to incorporate the flavour.
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Finished product.
