Family version of pot roast

Prep: 30 min Cook: 30 min Difficulty: Medium TAGS: TenderloinCooking OilWater

Simple version of the pot roast recipe, do not worry about the batter and bad, do not worry about the taste is not good, do not care about the authenticity of the authenticity, anyway, delicious on the end. Mom no longer need to worry about children do not like to eat ~

Ingredients

Tenderloin
Cooking Oil
Water

Instructions

First you will need a pork tenderloin, if you don't like pork, you can switch to chicken breasts. It's a good idea to put the meat in the freezer for 40 minutes so it's easier to thinly slice for a novice.
Cut into chopstick thin slices, as shown in the picture.
After slicing, pat the meat with a knife, so that the meat will be a bit fluffy. Remember not to shoot too thin, or the meat will break easily when you wrap the batter later.
The sliced meat is about half as thin as the original, don't make it too thin.
The traditional way to make pot roast is to use potato starch, but I couldn't get the ratio right every time, so after years of experimenting, I found that using this tempura flour or frying powder is also the same!
Prepare a bigger bowl and pour tempura (frying powder) into it. The ratio of the meat to the batter should be about the size of a fist if the tenderloin, then just pour a normal bowl of rice into the bowl.
Then to prepare the sauce for the pot roast, take a bowl and pour out some tomato sauce, about half a bowl.
If the ketchup is very thick add a little bit more.
My ketchup is thicker, like a big sauce, so add a little bit of water to make it easier to simmer the sauce at a later stage
Make the ketchup sauce a little thinner than the yogurt and set aside.
At this time, pour the oil into the wok and start to heat up, this time we can add water to the batter to make it better.
Make sure to add small amount of water several times, use chopsticks to mix.
The picture shows the batter as a thick, yogurt-like consistency.
Take a chopstick, insert it into the oil, see small bubbles, at this temperature, you can fry the meat.
Take the meat into the batter with your hands, dip both sides into the batter (newbies are advised to do it directly with their hands, so that the batter on the meat will be more evenly hung)
Dip both sides in the batter, don't make it too thick, if it's too much, you can put a pair of chopsticks to hang off the excess batter each time
Then gently place the meat into the frying pan, the meat will sink to the bottom of the pan, don't turn the meat at this time.
When the meat floats up and there are small bubbles around it, turn it over.
Repeat the previous steps and add the slices of meat into the pan one by one.
Don't put too much meat in the pan at one time, otherwise it will stick together, just spread the meat on the bottom of the pan.
As shown in the picture, don't put too many slices of meat to prevent overlapping and sticking.
You need to fry the meat twice, now is the first time.
After that, you need to deep fry again, so the first time the color should not be too dark, both sides of the frying until light brown, do not have raw batter to fish out.
Remove from the first frying.
Keep the meat in oil, keep the frying pan heated.
Feel it with your hand, when it feels like a charcoal fire, you can put the meat into the frying pan again.
When deep-frying again, you need to do it in small amounts and at high oil temperature.
Fry the meat until golden brown, then the meat will become crispy.
Remove from the frying pan and set aside.
Prepare a clean wok with half a tablespoon of oil and three slices of ginger.
4 tablespoons of sugar
Mix the sugar and oil well. Newbies are advised to stir-fry slowly over low heat so that it won't be easy to paste.
Stir fry until golden brown
Pour in the prepared tomato sauce (if you are afraid of being burned by the oil, you can turn off the heat and pour in the tomato sauce before turning on the heat).
Stir with a spoon, at this time you can taste the flavor, if you like sweet, you can add some sugar, if you like sweet and sour, you can add a spoon of white vinegar, our family does not like too sour, so I did not add vinegar
Heat the sauce until it bubbles.
Simmer until thick and yogurt-like, turn off the heat
Pour in the re-fried meat.
Toss the sauce with a spoon.
The delicious and lazy pot roast is ready!