The original name of the meat in the pot was "pot-exploded meat", but the Russians pronounce the word "exploded" as "bag", and over time, "pot-exploded meat" evolved into "pot-exploded meat".

Rumor has it that in the late Qing Dynasty, Harbin was mostly Russian. Zheng Xingwen, the founder of Old Kitchen, made a lot of attempts to serve Chinese food to his Russian friends.

Because Russians love meat, so the old man in the "burnt pork strips" this dish has been improved: in the original production of sliced meat on the basis of sugar and vinegar, into sweet and sour taste, and add parsley, green onions, ginger and garlic and other auxiliary materials, reflecting the integration of the elements of Chinese and Russian culinary and cultural elements. Later, Zheng Xingwen changed the original ingredients to seasonal fruits on the basis of his existing experience, which was liked by many foreigners.

Originally, pot roast was a forbidden dish and was not passed down to the public, but when the opportunity arose for it to be passed down, Harbin became its birthplace, and then it spread throughout the eastern provinces. However, the flavor of the pot meat in the three northeastern provinces is still a little different, in which the Liaoning people to improve its place is also the most prominent: in the production of the last step to change the use of tomato sauce or tomato sauce, the appearance of Harbin's "Cherry Meat", and "old-fashioned pot meat There is still some difference between the "old-fashioned pot roast" and the "old-fashioned pot roast".

The emergence of the traditional cuisine of pot meat, not only reflects the deep historical and cultural connotations of traditional Chinese cuisine, but also reflects the fusion of Chinese and Western culinary culture, but also the wide spread of Chinese and Western cultural identity, is to tell a good story of China, the spread of China's voice of the important dietary ties.

Pot of meat home cooking

Pot of meat in the preparation of 500 grams of tenderloin, green bell peppers and red bell peppers each one, in addition to the preparation of onions, flour and cooking oil in appropriate quantities, in addition to the preparation of ginger, garlic salt, and the birth of the five spice powder and sugar, as well as cooking wine, ketchup and other seasonings.

Prepare the fresh pork loin after washing and drying water, and then cut about 7 centimeters long, about 5 centimeters wide, about 0.3 centimeters thick slices of meat, seasoned with salt and cooking wine marinade for ten minutes. After the marinade after the meat slices out of the dry starch, and then salad oil and starch into a paste, and then hand soy sauce and sugar and vinegar and fresh broth and so on together with the sauce.

Put the frying pan on the fire, put the salad oil, heated to 7% heat, and then put the meat slices into the batter to stick a little, into the frying pan deep-fried until crispy on the outside and tender on the inside, and then drain the oil. When all the meat is fried, and then the meat into the pot again, the second frying, frying to the surface becomes golden brown, remove the plate and then use ketchup and other ingredients to make sauce poured directly on the top, put the green onion and cilantro to decorate can be.