How to cook pork in sweet and sour pot /siji/roulei/56.html Pot-cooked pork is a northeast flavor dish, which is to slice pork tenderloin, marinate it, wrap it in deep-fried pulp, fry it in the pot until golden brown, and then stir-fry it in the pot to thicken it. The finished dish is golden in color, crisp outside and tender inside, sweet and sour, which is very suitable for eating in summer and stimulates appetite. 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 wok is quickly fried with quick fire, the wok is heated, and the juice is poured into the wok and soaked into the meat, so it is called "wok 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). As long as you are an authentic Harbin chef, you can show the "gourmet culture" inherited by Ice City for a hundred years. The practice of wrapping meat in sweet and sour pot /siji/roulei/56.html