第1个回答 2009-05-22
Pot Bao Rou is together the Northeast typical local dish, soon the pig fillet meat slice salt gets interested, wraps up explodes the thick liquid to put into the pot explodes to fishes golden yellow, puts into the pot again mixes fries thickens soup namely to become. Becomes the vegetable luster golden yellow, outside crisp in tender, sour and sweet delicious.
Material: Pig fillet meat (320 grams), onion silk right amount, shredded ginger right amount, red pepper silk, coriander end right amount
Pickles the material: Salt (1/4 teaspoon), cooking wine (1 big spoon), chicken powder (1/3 teaspoon), peanut meal (2 teaspoons)
qian juice: Sea day Jin Biaosheng pulls out the king (2 big spoons), the white sugar (2 big spoons), the aromatic vinegar (aged vinegar) (3 soupspoon), the ketchup 1 big spoon, the chicken powder (1/2 soupspoon), the peanut meal (1 soupspoon), the clear water (1/2 cup)
Explodes the thick liquid: Corn starch (6 big spoons), oil (1/2 big spoon), clear water (1/2 cup)
Seasoning: Oil (half pot)
1: The pork cleaning, the bevelling becomes the thin slice, joins 1/4 teaspoon of salty, 1 soupspoon cooking wine, 1/3 soupspoon chicken powder and 2 soupspoon peanut meal grasps uniform, souse 30 minutes.
2: Takes a spatial bowl, adds entering the sea day Jin Biaosheng to pull out the king 2 big spoons, the white sugar 2 big spoons, the aromatic vinegar 3 soupspoon), the ketchup 1 big spoon, the chicken powder (1/2 teaspoon), the peanut meal (1 big spoon), the clear water (1/2 cup) the furnishing qian juice.
3: Takes a spatial bowl again, joins the corn starch (6 big spoons), the oil (1/2 big spoon), the clear water (1/2 cup) to mix well, makes explodes the thick liquid.
4: Stains peanut meal first to the dried pork slices, then wraps up one to explode the thick liquid, then posts in the plate to be ready to be used.
5: Burns the hot oil, the insertion bamboo chopsticks waits its four weeks to brave to soak thin, inserts the dried pork slices to explode crisply in turn to outside in tender, and assumes golden yellow, fishes drainings the drying oil to be ready to be used.
6: Burns the hot 1 soupspoon oil, fries the fragrant shredded ginger and the onion silk, pours into explodes the good dried pork slices to fry uniform, the pouring in qian juice thickens soup, to scatter the coriander end, on then small dish.
1 removes fillet meat's nearby Bai Jin
after 2 bevellings become 2mm sliced meat
3 cut the good sliced meat size not to surpass 5cm
4 piece of good pork place in the salt material the souse 30 minutes
5 stain the sliced meat does the starch
6 in even hang up the egg fluid
7 put in the wok with cooking oil, heats up to 160 degrees
8 put in the sliced meat in the pot
9 rapid glide sliced meat, cause them not to moisten in the same place
10 until golden yellow, opens fire one minute again, bails out
满意不?