How to make old-fashioned pot buns and meat delicious

How to make old-fashioned pot buns and meat delicious

Pot dumpling meat is a classic Northeast dish, crispy on the outside and tender on the inside, sweet and sour, and is very popular among diners. In recent years, with the rise of short video platforms, the old-fashioned pot-bread meat has once again become a hot topic. This article will combine popular content on the Internet for nearly 10 days to introduce the production methods of old-fashioned pot buns to you in detail, and attach structured data to help you easily master this delicious dish.

1. Preparation of ingredients

The key to old-fashioned pot meat is to select ingredients and ingredients. Here is a list of ingredients needed to make pot bun meat:

2. Production steps

The production process of old-fashioned pot meat is divided into the following steps:

1. Meat slices

Cut the pork tenderloin into slices about 3 mm thick and gently pat it with the back of the knife to make it easier to taste. Then marinate with a little salt and cooking wine for 10 minutes.

2. Make up the mud

Make the potato starch and water into a paste in a ratio of 1:1 and let it sit for 10 minutes. This is the key to ensuring that the meat on the pot is crispy on the outside and tender on the inside.

3. Fried

Wrap the meat slices evenly with starch paste, put them in a 170℃ oil pan until they are set and removed. When the oil temperature rises to 190℃, fry again for 30 seconds until golden and crispy.

4. Make the sauce

Leave a little oil in the pot, stir-fry the scallions, ginger and garlic, add sugar, white vinegar and a little salt, and simmer over low heat until thick. This is the soul of the old-fashioned pot-bread meat.

5. Finish

Finally, quickly pour the fried meat slices into the sauce and stir-fry evenly, sprinkle with shredded carrots and then release them.

3. Cooking skills

4. Frequently Asked Questions

Q: Why is my pot bun not crispy enough?

A: It may be that the starch paste is too thin or the oil temperature is not high enough. It is recommended to use potato starch and ensure that the oil temperature is sufficient when refrying.

Q: Can pork from other parts be used instead of tenderloin?

A: Not recommended. The tenderloin is the tenderest, and the meat in other parts is prone to aging, which affects the taste.

Q: How to determine whether the oil temperature is appropriate?

A: You can drop a drop of starch paste. Test: If it floats up immediately and expands quickly, it means that the oil temperature is appropriate.

V. Nutritional value

Although the old-fashioned pot bun meat is delicious, it has a high calorie content. Here are the nutrients for every 100 grams of pot meat:

Conclusion

Old-fashioned pot bun meat seems simple, but in fact it requires mastering multiple key techniques. Through the detailed steps and tips of this article, I believe you will be able to make authentic old-fashioned pot buns with crispy outside and tender inside, sweet and sour inside. Why not take advantage of the weekend and try this method to surprise your family!

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