Sweet and sour pork

Raw materials:

Pork (tenderloin is also ok), red pepper, yellow pepper, onion and egg white.

Seasoning:

Starch, flour, salt, cooking wine, vinegar, sugar, soy sauce, onion, ginger, garlic.

Exercise:

1, pork pat loose, cut into small pieces, add salt, cooking wine, soy sauce and starch and mix well.

2. Wash and slice the three side dishes. These three side dishes can be oiled first. Cut onion into small pieces, ginger slices and garlic slices for later use.

3. Stir the egg white, starch and flour evenly, and add appropriate amount of water according to the specific situation. Then add the meat and stir well.

4. Take a small bowl, add sugar, salt, cooking wine, soy sauce, vinegar and starch to make a flavor juice, or add a little tomato sauce.

Braised pork, formerly known as "pan-fried pork", is an authentic ice city (Harbin) cuisine, which comes from Zheng Xingwen, senior chef, Xue Ying, the "ancestor of riverside cuisine" in Daotai District of Harbin. Because the practice of wrapping meat in a quick pot

Stir-fry in a big fire, the iron pot is hot, and the juice is poured into the pot and soaked in the meat, so it is called "pan-fried meat". But the Russians pronounce the sound "explosion" as bag. Over time, "pan fried meat" became "pan fried meat". Before the An incident, because the three northeastern provinces were under the jurisdiction of the Zhang family, many dishes in Daotai House were forbidden and private, and ordinary people could not eat them. 19 1 1 year, Zheng Xingwen was highly praised by the representatives of the participating countries for his superb cooking skills at the World Plague Research Society held in Fengtian (now Shenyang), and won the honorary plaque of "Riverside Diner" issued by the conference. Since then, pot-wrapped meat has become famous. After Japan occupied Heilongjiang, Zhang Xueliang's control over parts of Northeast China gradually loosened, some folk crafts and gourmet recipes gradually flowed out, and pot-wrapped meat began to spread inside and outside Harbin. Later, when I arrived in Liaoning, the people of Liaoning themselves made improvements. The last step is to use ketchup or ketchup, which looks like Harbin's "cherry meat" and reduces the crisp golden color of braised pork (pan-fried meat). The chef of Longquan Villa once showed the Shenyang version of the high "pot-wrapped meat" in the national TV cooking competition. Now, the great-grandson of "Riverside Diners" has opened his own food at No.43 Garden Street, Harbin, inheriting the unique characteristics of Riverside food culture. If you want to eat authentic pot-stewed meat, you can only eat it in Harbin. As long as you are an authentic Harbin chef, you can see the century-old "food culture" of Ice City, whether in the streets or in the restaurants of the descendants of the ancestors of Binjiang.

Ingredients: tenderloin 300g, shredded ginger 5g, shredded onion 20g, coriander 10g, refined salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and salad oil.

1. Cut the tenderloin into chunks 7 cm long, 5 cm wide and 0.2 cm thick, and mix well with refined salt and cooking wine. Mix starch with water and a little salad oil to make a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water starch are used to make juice.

2. Set the wok on fire, add salad oil and heat it to 60% to 70% heat. First, mix the meat slices with the thick paste, then spread them out one by one, put them in a wok one by one, fry them until they are crisp outside and tender inside, and then take them out and drain them.

3. Leave the bottom oil in the pot, add shredded ginger and scallion, stir-fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pot and sprinkle with coriander.

Features: golden color, crisp outside and tender inside, sweet and sour.