Lovers of Asian dishes have long appreciated the taste, originality and sophistication of Chinese traditional cuisine. Oriental-style meat dishes will perfectly complement your daily diet, as well as a festive table. The absence of artificial colors and exclusively natural ingredients will delight the most discerning gourmets.
It is necessary
- The recipe for this dish was known during the reign of the emperors of the Qin dynasty and is the classic version of cooking such types of meat as chicken, pork and beef. You will need:
- - 1-2 kg of fresh meat;
- - 6 tablespoons sweet ketchup;
- - 2 tbsp. Sahara;
- - 1, 5 tsp vinegar essence (70%);
- - 170 g of potato starch;
- - 1, 5 tsp sesame oil of a direct extraction.
Instructions
Step 1
Cut the meat into medium chunks or strips along the grain. Dilute the starch in 3 tablespoons. warm water to a uniform consistency. As a result, not a thick mass is formed, but a solution that looks like a paste. Stir the meat into the resulting mixture. As a result, starch should envelop each piece. This stage is considered important, as the sticky mass creates a protective film and the meat retains its juiciness when frying.
Step 2
Then put a frying pan (cauldron) on the stove and heat to a high temperature. Pour sesame oil on the bottom, on the surface of which bubbles form after 3-5 minutes. This indicates that the oil is ready to fry. Spread out a few pieces of meat and fry on all sides until crisp. Remove each portion with a slotted spoon to allow excess oil to drain into the pan.
Step 3
Next, start preparing the signature Chinese sweet and sour sauce. Wash the pan and pat dry. Put on fire and add sugar first. Wait until the sugar begins to melt a little, and then quickly add the ketchup, stirring the mixture all the time. After 4 minutes, pour in the vinegar and continue stirring. You will immediately smell the pungent smell. Therefore, it is best to move away from the pan to a safe distance.
Step 4
7 minutes after adding the vinegar, lay out the meat and stir in the resulting sauce. At the same time, reduce the heat so that the dish does not burn. When serving, the dish is recommended to be served with cucumbers, fresh celery, bell peppers, daikon, broccoli and green salad leaves.
