Pot-wrapped meat is a famous dish often ordered by Chinese restaurants in Northeast China. It tastes crisp outside and tender inside, sweet and sour, and appetizing. It is a delicious food for all ages. However, the success rate of some friends cooking braised pork at home may not be so high and hard, but it is not as good as that cooked by restaurant chefs, which is related to our production experience, materials and kitchen equipment at home. Pot-wrapped meat seems to have originated from Daotai House in Harbin in the late Qing Dynasty. Become a popular food today. The pot meat is golden in color, tender outside and sweet inside, sweet and sour, and has a compound aroma and taste. If you want to make an ideal pot-stewed meat. First of all, it is important to choose the right raw materials. Let me analyze it for you.

Stir well and marinate the bottom. Then add potato starch in clear water and soak potato starch in clear water. After curing the nasal polyps, add the soaked wet starch and a little salad oil. To make the pot meat crispy outside and tender inside, first slice the prepared pork tenderloin, then fry the marinated pork tenderloin until it is solidified, and take it out to cool.

Then fry it twice, so that the pot meat can be crispy outside and tender inside. There are many key points and tricks. This includes many core technologies such as material selection, meat processing, starch selection, water and lake paste control, preparation of sweet and sour juice, frying pan, etc ... Do you think it is particularly difficult here? Danko, in order to cater to Russia

As for Rosbink's taste, the chef changed the taste of this dish and cooked it in a pot, which was liked by both adults and children. Cooking at home is also very simple, delicious and affordable. Many people will say that the cooked pot is either hard or a Chinese New Year dish that the Party attaches great importance to. It is not complicated to make, and the main seasonings are shredded ginger, shredded onion and coriander. That is, sliced pork tenderloin, marinated, wrapped in deep-fried pulp, fried in a pot until golden brown, picked up, and then put in a pot to stir-fry and thicken. The finished dishes are golden yellow,