This dish is golden in color and tastes sweet and sour.
Pot-roasted pork [3] is a dish originated from China Northeast Meat Cake. It is made of pork tenderloin (beef as a pure dish) and starch. It is fried twice, cooked once and then colored, so it is also called "pot-roasted pork". Crispy and sweet, and the meat inside is tender. Pour juice on the pan and garnish with shredded onion and coriander. 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 "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. Pot meat has now become a famous dish in six northern provinces, and people at home and abroad come here!
step
1. Wash tenderloin, remove tendons and cut it in half obliquely (that is, cut the rectangular meat into two triangles obliquely).
2. Slice the meat on the back of the knife.
3. Add cooking wine and 1g salt to the meat slices and grab them evenly.
4. Choose pure potato starch in Northeast China.
5. Pour the starch into a bowl, and add appropriate amount of water to soak the starch for more than half an hour.
6. After more than half an hour, clear water will float on the starch and pour out. At this time, the starch will be a little dry and difficult to grasp, so you can grasp it hard. Grab it and mix it into the meat.
7. Grab the soaked starch into the meat slices and wrap them evenly.
8. Cut onion ginger, carrot and coriander stalks into filaments and garlic into small pieces.
9. Pour the oil out of the pan and heat it until it is medium-cooked.
10. Fry the meat slices in the pot until they bubble and float.
1 1. Put the fried meat in a bowl.
12. Fry the meat several times. After the first time, the oil temperature continued to heat to the highest, the oil level was completely calm, and there was a little smoke. Fry the meat several times until it is mottled and reddish, and take out the oil control. (about 20 seconds)
13. Pour out the oil, add white sugar and vinegar, simmer until some juice is sticky, and then add all seasoning shreds.
14. Pour the meat slices into the fire and quickly lift out the pot juice. It is best to be able to stir a large spoon. If you don't have the strength, you can only fry the meat the fastest and hang the juice evenly out of the pot.
Edible guide
1. Pork can't be eaten with licorice, it will be poisoned. But you can eat mung bean soup to relieve poisoning.
2. Pork and ebony can't be eaten together, which may lead to poisoning. If it is poisoned, it can be treated with serous fluid.
3. Coriander, also known as coriander, is warm and gas-consuming. Pork is greasy, which helps damp heat and produces phlegm. The mixture of these two foods is harmful to health.
4. Rhizoma Atractylodis can strengthen the spleen and nourish the stomach, and can eliminate moisture in the body. But pork helps the human body to increase saliva secretion and moisture, so their functions are opposite, so they can't be cooked together.
5. Beans and pork should not be matched, because the phytic acid content in beans is high, and it often forms a complex with protein and mineral elements, which affects the availability of both and reduces the utilization efficiency; In addition, beans combine with minerals such as calcium, iron and zinc in lean meat and fish, which interferes with and reduces the absorption of these elements by the human body. [2]
The nutritional value of folding editing this paragraph.
Pork provides high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron)
Qin Xue Atlas and cysteine can improve iron deficiency anemia by promoting iron absorption. Pork tenderloin is suitable for people:
Most people can eat it;
Use with caution for those with damp heat and phlegm stasis; Obesity and hyperlipidemia should not eat more. The dietotherapy function of pork tenderloin: sweet and salty, flat in nature, entering the spleen, stomach and kidney meridians;
Tonifying kidney and nourishing blood, nourishing yin and moistening dryness;
Indications are fever, body fluid injury, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin, relaxing bowels and quenching thirst.
Pork soup can make up for irritability, dry cough, constipation, dystocia and other symptoms caused by insufficient body fluid.