How to make pan-fried meat
Pot fried pork is a classic Northeastern dish. It is crispy on the outside, tender on the inside, sweet and sour, and is loved by everyone. The following is a detailed introduction to the preparation method of pot-fried pork, along with relevant structured data to help you easily master this delicious dish.
1. Preparation of materials for pot-fried meat
| Material | Dosage |
|---|---|
| Pork tenderloin | 300g |
| eggs | 1 |
| starch | 50g |
| Flour | 20g |
| cooking wine | 1 tablespoon |
| salt | Appropriate amount |
| white sugar | 2 tablespoons |
| white vinegar | 1 tablespoon |
| ketchup | 2 tablespoons |
| Onions, ginger and garlic | Appropriate amount |
| edible oil | Appropriate amount |
2. The steps of making pan-fried meat
1.Prepare meat slices: Cut the pork tenderloin into thin slices, about 0.5 cm thick, and pat lightly with the back of the knife to make the meat softer.
2.marinated meat slices: Put the meat slices into a bowl, add cooking wine, salt and a little starch, mix well and marinate for 15 minutes.
3.Prepare batter: Mix eggs, starch and flour, add appropriate amount of water to make a paste. The consistency of the batter should be enough to evenly coat the meat slices.
4.Fried meat slices: Coat the marinated meat slices in batter, fry in hot oil until golden brown, remove and drain. The oil temperature should be controlled at 170-180℃.
5.Make the sauce: Leave a little oil in the pot, add onion, ginger and garlic and sauté until fragrant. Add tomato paste, white sugar, white vinegar and a little water and cook until thick.
6.Stir fry and take out the pot: Pour the fried meat slices into the sauce, stir-fry quickly and evenly, so that the meat slices are covered with the sauce and ready to serve.
3. Tips for pan-fried meat
| Tips | Description |
|---|---|
| Meat selection | Pork tenderloin is the most tender and suitable for pot-fried pork. |
| Frying techniques | The oil temperature should not be too high, otherwise it will be fried easily. |
| Sauce ratio | The sweet and sour taste can be adjusted according to personal preference. |
| Stir-fry speed | Work quickly to prevent the meat slices from becoming tender. |
4. Nutritional value of pot-fried meat
Pot fried pork is rich in protein and carbohydrates, making it a high-energy dish. The following are its main nutritional components:
| Nutritional information | Content (per 100g) |
|---|---|
| heat | About 250 kcal |
| protein | About 15 grams |
| fat | about 10 grams |
| carbohydrates | about 20 grams |
5. Frequently Asked Questions about Guobaorou
1.Why is the pan-fried meat not crispy enough?It may be because the oil temperature is not high enough or the batter is too thin. It is recommended to adjust the oil temperature and batter ratio.
2.What should I do if the sauce is too sour?You can add sugar or tomato paste to neutralize the sour taste.
3.Can other meat be substituted?You can try using chicken breast or beef, but the texture will be different.
With the above steps and tips, you're sure to make delicious pot-fried pork. Come and try it!
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