Pot-wrapped pork is a sweet and sour dish. Change the salty "fried pork strips" into one to meet the tastes of foreign guests. Usually, pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in a pot until golden brown, fished out, and then stirred and thickened in the pot.
Chinese name
Pot meat
Foreign name
Stir-fried pork with spoon
classify
home cooking
Someone's taste
Sweet and sour
major constituent
Pork tenderloin and eggs
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The true story of pot-wrapped meat (Ouya)
Author: authentic scenery
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manufacturing process
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The history of dishes
In the Qing Dynasty, Zheng Xingwen, the flag bearer, came to Beijing with his father at the age of 6, and gradually became interested in cooking. Later, I worshipped Chen Caibao, a descendant of Huaiyang cuisine. [1] 1907, went to the yamen in binjiang road, Harbin, served as Shangguan chef and prepared meals for Du. Daotai Building often entertains foreign guests, especially Russian guests. Because foreigners like to eat sweet and sour. Du ordered the chefs in the government to change the taste of the dishes. Zheng Xingwen changed salty "roast pork strips" into sweet and sour dishes, which made Harbin the origin of braised pork. [2]
Eight in all.
Pot meat
This dish is very popular with Russian guests, and you should order it every time you eat. Because the wok is heated with a sharp fire, the juice is poured into the wok and soaked into the meat, so it is called "wok fried meat". Russians read "explosive" as a bag. Over time, "pan fried meat" has evolved into "pan fried meat". [3]
Before the incident, the three northeastern provinces were under the jurisdiction of the Zhang family, and many dishes in Daotai House were forbidden and private kitchens. After Japan invaded Heilongjiang, some folk crafts and gourmet recipes gradually flowed out, and pot-wrapped meat began to spread inside and outside Harbin. Liaoning people reformed the braised pork, and the last step was to use tomato sauce or tomato sauce, which looked like Harbin's "cherry meat" and reduced the crispy golden color of braised pork. [4]
There are two of them.
Pot meat
manufacturing process
manufacturing method
Practice 1: traditional practice
food
Pork tenderloin 300g, potato starch 150g, sugar 100g, vinegar 100g, soy sauce, salt, sesame oil, onion, ginger, garlic and coriander.
working methods
1. First cut the pork tenderloin into large pieces with a thickness of 3mm, grab it evenly with proper amount of salt, taste it at the bottom, soak the starch thoroughly in water, and pour off the water after the starch is precipitated.
Pot meat
2. Put the starch into a bowl filled with meat, grab it evenly, shred the onion and ginger, slice the garlic, and cut the parsley stalk.
3. When the pot is on fire, add 3 kilograms of oil. When it's 70% hot, put the meat slices with starch in and fry for about 3 minutes. The appearance is quite firm, and it will make a crisp sound when you knock.
4. When the oil temperature rises to 80% heat, add the meat slices and stir fry again, mix the sugar, vinegar, soy sauce and sesame oil evenly, and take out the crispy meat with a colander.
5. Leave the bottom oil in the pot, saute the onion, ginger and garlic, add the fried meat slices, cook the sweet and sour juice, turn it evenly, add the coriander stalks, and take it out of the pot. [5]
Exercise 2: Homework Exercise (1)
food
200g of pork (plum or tenderloin), 25g of tomato sauce, 25g of white vinegar, 25g of white sugar, 2g of salt, 0/0g of yellow rice wine/kloc, and appropriate amount of ginger, onion, coriander and corn starch.
working methods
1. Cut the pork into half-centimeter-thick slices with a top knife, grab them evenly with 1 g salt and10g yellow wine, and marinate them for later use.
2. Slice ginger and onion, and cut parsley for later use.
3. Mix the corn starch into a thick paste and put a little oil to catch it evenly for use.
4. Heat the oil in the pot to 70% heat, put the meat slices into the prepared paste and dip them evenly on both sides, then fry them in the pot until they are set and take them out.
5. Heat the oil to 80% heat, fry the meat slices until the surface is crisp and take them out.
6. Brush the pan, put a little oil on the fire, stir-fry the onion and ginger.
7. Then put the sliced meat and coriander into the pot and pour the juice while frying until the sliced meat is soaked in the juice.