Steps and tips for making the famous Northeastern famous dish Sliced ​​Pork Slices to make the Sliced ​​Pork Slices crispy on the outside and tender on the inside

——[Smooth meat section]——

[Main raw materials]: 300 grams of pork tenderloin , 1 green pepper, 1 sweet pepper

[Bacon seasoning]: 2 grams of salt, 5 grams of cooking wine, 100 grams of potato starch

[Seasoning]: 1 section of green onion, a few slices of ginger, 2 cloves of garlic

[Stir-fry sauce]: 2 grams of Chicken essence, 3 grams of sugar, 5 grams of light soy sauce, 2 grams of dark soy sauce, 5 grams of starch, 1 gram of sesame oil (or clear oil)

——Preparation methods and steps——

[Step 1]: Soak 100% potato flour in water for half an hour in advance. After soaking, pour out the water on top. Only use the wet starch at the bottom and mix it with the meat. Stir it repeatedly with your hands. Finally, pour in a little vegetable oil and mix it well. Set aside. .

[Step 2]: Wash the Pork Tenderloin and cut into 3 cm long and 1 cm thick sections for later use.

[Step 3]: Then rinse the cut meat with clean water several times, then squeeze out the water and put it into a bowl, add 5 grams of cooking wine, a little salt, and marinate by hand for 10 minutes.

[Step 4]: Wash the green peppers and bell peppers, remove the seeds, and cut them into pieces of the same size; at the same time, cut the onions into chopped green onions, mince the ginger, and mince the garlic and put them on a plate for later use.

[Step 5]: Put the prepared wet starch into the marinated meat, and grab it a little, as long as the meat can be coated with starch.

[Step 6]: Heat the oil in the pot to about 50% heat, put the meat pieces wrapped in starch into the pot piece by piece, fry until solid, and remove.

[Step 7]: Then increase the oil temperature to about 80% again, add the meat segments and fry until golden and crispy, remove and control the oil.

[Step 8]: Use your free time to mix the juice. Take a small bowl and add 2 grams of chicken essence, 3 grams of sugar, 5 grams of light soy sauce, and 2 grams of dark soy sauce. Add water, 5 grams of starch and sesame oil to a small bowl and mix well. , mix well with the sauce.

[Step 9]: Put a little base oil in the wok, add onions, ginger, and garlic and sauté until fragrant. Add green pepper slices and bell pepper slices and stir-fry until raw. Pour in the fried meat and quickly pour it out while adding it to the sauce. Stir well and remove from pan and plate.

[Product Picture]: The delicious "bacon meat segment" is the best. If you like it, you can try it!

-- Cooking Tips --

This delicious Northeastern "sliced pork section" is simple to make and delicious. If you’re not careful, you might eat more food and drink more wine, or you might become stronger with your child, haha! Just kidding, but this dish is really delicious, but we still have to be knowledgeable to make this dish! We must pay attention to the following points.

(1) Pork tenderloin needs to be soaked and brushed with water to fully remove the blood and fishy smell of the tenderloin. Be sure to squeeze out the water. If there is too much water, the starch paste will be too thin when wet, and the meat will not hang properly or there will be too little paste, which will affect the taste and fullness of the dish.

(2) The starch paste must be soaked in potato starch in advance. This is the key to making it crispy on the outside and soft on the inside. There are also differences in the use of starch in the Northeast. Generally, Heilongjiang people are accustomed to using potato starch when making meat slices, which makes them very fluffy. Liaoning people are accustomed to using cornstarch to make meat strips, which is difficult to fry and very hard. The best way to deal with it is to mix the potatoes with cornstarch, or put an egg and cornstarch, so that the fried meat will not only be fluffy but also crispy, and the taste will be better.

(3) Put a little oil in the paste to prevent unnecessary burns caused by hot oil splashing out during frying.

(4) Don’t let the meat stay in the pot for too long when absorbing the juice. Once the soup thickens, remove from the pot immediately. Only by eating it right away can you ensure the best color, aroma and taste. Generally speaking, the pork tenderloin needs to be tender on the outside and tender on the inside for half an hour before it is considered successful.

(5) The sauce should fully cover the meat and be light yellow in color. We call it mixed sauce. That is, the yellow juice between the red sauce and white sauce is called mixed sauce. You can also use clear sauce or red sauce. Some Northeastern chefs also like to use soybean oil to make this dish. It is also a good way to color the meat and increase appetite.