Pot-wrapped meat is a dish originated from the Northeast Skimming Festival, and it is also one of the more famous dishes in Harbin. Because the starch made of potatoes is wrapped outside and fried in an oil pan, it is also called "pot roast meat". Almost everyone who goes to a restaurant has tasted it. This dish is written not only in luxury star-rated hotels, but also in simple roadside family fast food recipes, which shows its popularity among the public. Especially won the love of women and children. Pot-wrapped pork raw materials: pork tenderloin 300g, shredded ginger 5g, shredded onion 20g, coriander 10g, tomato sauce, refined salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and salad oil. Methods: 1. Cut the pork 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, tomato sauce, 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. Tip: 1. Authentic braised pork in Liaoning is served with tomato sauce, which is not available in other places, such as Harbin. Personally, I think it is better to have sweet and sour ketchup. 2. It's easier to color with soy sauce. Speaking of the origin of braised pork, the taste of this dish is also related to "international relations." At that time, as an important official institution in the north, the official yamen had a history of 100 years (20 streets outside Harbin Road) and often entertained foreign guests, especially Russian guests. Russians like sweet and sour tastes, and the salty taste of northern food makes them uncomfortable. In order to please foreigners with big noses, chefs are instructed to change their tastes. After careful consideration, Zheng Xingwen, a famous chef whose parents live in Liaoning, changed the original salty "roasted pork slices" into sweet and sour dishes. This dish is very popular with Russian guests, and you should order it every time you come to dinner. Zheng Xingwen named this dish "Fried Pork" according to its cooking procedure, but Russians always mispronounce it. Over time, it has evolved into today's "fried pork".