Don't say that there are differences in taste, taste and so on. These three dishes come from different sources. Pineapple goo meat (not goo meat) is a Cantonese dish, which originated from a kind of "sweet and sour pork". The pickles in Guangdong are all dipped in sweet and sour water. At that time, the chef thought it was a pity to dump the sweet and sour water, so he used it to fry pork. In the past, the leftover kimchi was added, and later it gradually evolved into a pineapple. Pot meat is from the northeast. Sweet and sour tenderloin is actually a dish from all over the country, and there is also a dish called "cherry meat" in the south. In the past, pineapple goo goo meat was pork belly, but now everyone is slowly turning the tenderloin and eating healthily.

As far as hanging paste is concerned, pineapple goo goo meat is dry starch, sweet and sour tenderloin is dragged with starch and egg paste, and pot meat is mixed with salad oil and water starch, so the taste is different at first. Pineapple goo goo meat is directly the taste of meat behind a thin layer of crispy skin. The sweet and sour tenderloin is crisp, the pot meat is crisp, and the shell can obviously be eaten.

In terms of seasoning, Cantonese cuisine is used to white vinegar. Authentic pineapple goo goo meat is made of white vinegar and sugar, wrapped in fried golden red meat, decorated with pineapple and colored pepper (of course, the most authentic is kimchi, but pineapple goo goo meat ... I will follow pineapple). Pot meat should first be wok with shredded onion and ginger, and the seasoning is sugar and vinegar (I don't know what vinegar to use, it should not be white vinegar). After reading the comments, I revised it: some people say it's white vinegar or vinegar essence. I did ask the hotel owner about this, but the other party explicitly denied telling me that it was ordinary vinegar. Add coriander and shredded carrot before taking out. Sweet and sour pork tenderloin is wok with onion and garlic. In addition to sweet and sour, sesame oil and soy sauce are added to the juice. The collocation of spices and the types of vinegar vary greatly from place to place (but from Jiangsu and Zhejiang, it is probably authentic to use balsamic vinegar, right? ) ..... Oh, by the way, I just forgot to mention that pineapple goo goo meat is cut into pieces, sweet and sour tenderloin is cut into strips, and pot-stewed meat is sliced, so the first two flavors will be richer, so the seasoning of pot-stewed meat will be more vivid. By the way, the authentic pot-stewed meat juice is not wrapped in a thick layer, but a thin layer on the surface of the meat like water. You can smell the obvious vinegar from a distance, and the taste is light. Take a bite, and the sweet and sour taste will explode in your mouth, which is very delicious.

The sweet and sour taste of pot meat is white vinegar (yes, white vinegar) and sugar. If friends who have experience in burning carp naturally know that oil is used to ensure the freshness of fish, not white vinegar, so don't think too much. It is foolish not to use old vinegar.

Ketchup is by no means orthodox. Cults in cults have bad conscience. What do you mean a mess? Hey, can you eat?

A plate of authentic braised pork outside Harbin Road should look like this:

Zhang Baopu outside Harbin Road. His pot meat is better than steamed bread. (Photographed in Zhangbaopu on March 6th, 2065438+May)

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Coriander, ginger and carrot are indispensable, and vinegar is far from fragrant. The color is so golden. Crispy outside and tender inside, with a rich sense of explosion in one bite, slightly sweet but not greasy (when people eat it, they taste the taste of adding sugar, that is, putting too much sugar means failure), not soft, not chewy (it is easy to tear with teeth and chopsticks), not sticky, and the paste (pronounced hu4 in Harbin) should be close to the meat sauce, and there should be no soup on the plate.

In fact, many small shops and restaurants outside Daodao are very tasty, and the standard of braised pork is very high (the master is in the folk). I'll just say that when a popular shop is repaired, you can still eat steamed stuffed buns stuffed with ribs and tofu from his house, which you can't eat anywhere else (nonsense, Zhang Baopu originally sells steamed stuffed buns).

This is a relatively standard demonstration of braised pork in Harbin. There are several standards for good braised pork. First of all, restaurants used to be very small. As long as the kitchen makes pot-wrapped meat, the shop in front will definitely smell it. As soon as the food is served, not to mention what else you want to eat, the sour taste and strength make people appetite. Second, the accessories such as onion, ginger, garlic, shredded carrot and coriander are essential. The meat should be golden yellow with red inside. Red is the appearance that the paste is not caught, which leads to the appearance that the meat directly touches the oil. Conscious shopkeepers will not put thick paste on the pot meat, so that you can't see the meat. The third is eating. Pot meat is tender, sweet and sour, and dry. You won't find a lot of soup on the plate after eating. But it will be a little choking. Not suitable for eating directly. It is best to add dried bean curd with pepper or freshly ground three herbs.

This picture is sweet and sour tenderloin. Look at this thick sauce. This color and taste will be more acceptable (without ginger, garlic and coriander).

This is well-roasted meat. Look at the side dishes, pepper and pineapple. The sweet and sour taste is not as rich as the pot-wrapped meat, but it has a certain fruit flavor, which is still a problem with the sauce. Whether it's pot-wrapped meat or sweet and sour tenderloin, their meat is tenderloin, well-cooked tenderloin! ! ! ! ! And the goo goo meat and cherry meat below are all five flowers! ! ! ! Use lean meat with conscience, a pothole may be big fat! ! ! ! When I was a child, I vomited as soon as I ate fat. I won the prize after eating cherry meat once, and there have been problems since then. Goo Lao rou was eaten by a famous Cantonese restaurant in Hong Kong and was cheated.

This is cherry meat, mixed with tomato sauce, with canned cherries and peas. I don't eat much, but I don't like it.

This is a meat cake, salty, and also made of pork belly, which is pitted. This kind of meat is more chewy and delicious than pot-wrapped meat.

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There are many kinds of braised pork now, including fruit and beef and chicken. But that smell of vinegar, that dryness is something I will never forget. When you are greedy in Hong Kong, you will cook pot-wrapped meat and give some tips on dry goods.

Pot meat is delicious. The first thing is frying.

The oil temperature in the hotel is relatively high, the fried food is delicious, and it is soybean oil in the northeast, which is simply.

Generally, the fire at home is out of reach, and the fried meat will be soft and troublesome. A better method is to stir-fry the meat with low fire first, and then stir-fry it with high fire, and the effect will come out.

Be sure to put some oil in the batter. It is best to use potato starch for starch paste, and the meat will be more tender.

The proportion of sweet and sour varies from person to person. Personally, I prefer a little more vinegar. Vinegar must use rice vinegar, the color of balsamic vinegar is wrong! ! ! ! Vinegar is derailed! ! ! You can add some soy sauce to taste.

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When you go to a small restaurant in the northeast, you must eat three fresh potatoes, dried pepper beans and pot-wrapped meat, and the rest are for leisure. Remember to match the rice. Another bottle of big Pak Lei.