Pot-roasted pork is a dish originated from China Northeast Meat Cake. It is made of pork tenderloin and starch, fried twice, cooked once and colored, so it is also called "pot-roasted pork". Crispy on the outside and sweet on the inside, tender on the inside, poured with juice when out of the pot, decorated with shredded onion and coriander.

Braised pork was once banned and later became famous. Later, 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). Pot-stewed meat has now become a famous dish in six northern provinces.

Pot meat practice is as follows:

Material preparation: pork tenderloin, refined salt, cooking wine, water starch, sugar, vinegar, monosodium glutamate, starch, ginger, onion, coriander, oil, etc.

1. Change the pork tenderloin into chunks about 7 cm long, 5 cm wide and 0.2 cm thick. Don't cut the meat very thick, or the fried meat will be hard and chewy.

2. Put the cut tenderloin into a large bowl, mix well with salt and cooking wine, and make it into a thick paste with water starch.

3. thicken the juice with sugar, vinegar, monosodium glutamate and starch.

4. Shred ginger and onion, 5 grams of ginger and 20 grams of onion, and parsley can be cut or not, 10 grams.

5. Heat the oil to 8 minutes, then mix the meat slices with the thick paste and mix well. The fried meat is crisp, then spread out one by one, fry until golden brown, take it out, knock off the starch crumbs, fry one by one, then put all the tenderloin into a well-oiled pot, fry until it is crisp and tender, and take it out and drain the oil. Leave a little oil in the pot.

6. Stir-fry shredded ginger and onion in a pot, then put the fried tenderloin in a pot, pour the thicken juice into the pot, stir-fry and put it in a plate. If you know kung fu, you'd better scoop up the meat and juice and sprinkle with coriander.