Sour and sweet appetizer -- pan fried meat rice

Sour and sweet appetizer -- pan fried meat rice

Introduction:

"Before the news of gutter oil came out, I often had dinner with my colleagues in the Northeast restaurant downstairs of the company. The young couple talked and cooked dishes with authentic northeast flavor, including sauerkraut, white meat, chicken vermicelli, dalapi, all of which were classic signboards, as well as my favorite pot fried meat. Now I'm afraid to go to a restaurant because of the waste oil, and I don't have the chance to get together often. When I want to eat, I'll think about it by myself. After several times of cooking, I feel that the taste is quite good, comparable to the level of a small restaurant. A good meal with dishes is a sweet and sour appetizer. "

Production steps:

Step 1: preparation materials: wash the meat and cut it into thin slices, slice onion, ginger and garlic, slice cabbage, green pepper and red pepper into diamond shape.

Step 2: marinate the meat with salt, cooking wine and pepper. Use 1:1 ratio of common flour and starch to make a batter with water, use soy sauce, vinegar, sugar, salt, chicken essence, use appropriate water and a little starch to make a bowl of sauce.

Step 3: put the salted meat into the batter and stir evenly, so that the meat is evenly wrapped with a layer of batter.

Step 4: put the oil in the pot and heat it to 80%. Deep fry the meat piece by piece until golden yellow. Remove the oil.

Step 5: bring another pot of water to a boil and blanch the cut vegetables.

Step 6: add proper amount of oil in the pot, heat up, pour the hot vegetables into the salted chicken essence, stir quickly and evenly, then out of the pot.

Step 7: after frying the meat, leave the bottom oil in the pot and stir fry the onion, ginger and garlic until fragrant.

Step 8: pour in the mixed juice and bring to a boil.

Step 9: pour in the sliced meat, stir well, add vegetables and rice, and eat.

Materials required:

Tenderloin: moderate

Cabbage: moderate

Green pepper: right amount

Red pepper: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Salt: right amount

Pepper: right amount

Chicken essence: appropriate amount

Ordinary flour: appropriate amount

Soy sauce: moderate

Sugar: right amount

Vinegar: right amount

Cooking wine: moderate

Note: 1, pot fried meat sour and sweet palatable, while hot to eat the best taste. 2. If there is coriander when it comes out of the pot, it will taste better if you add a little, and the dish will be more beautiful.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour