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.
Practice steps
Pot meat 1. Cut the meat into pieces about 0.5 cm. Salted chicken marinated in cooking wine. Chop onion, ginger and garlic for later use. Add a little water and salad oil to starch to make fried paste.
3. Put enough oil in the pot. When the oil temperature rises, paste the meat slices with starch. Get in the pot. Take it out after a slight discoloration. Raise the oil temperature again. Add the sliced meat, fry until crisp, and take it out for later use.
Pot bag 4. Leave some hot oil in the pot. Stir-fry onion and ginger, add vinegar, sugar, salt and chicken essence, and bring to a boil. Add the fried meat slices. Stir well, add minced garlic, and serve immediately.
, "Riverside Diners"-the hand of Zheng Xingwen. 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 pronounce the sound "explosion" as a package. Over time, "pan fried meat" became "pan fried meat". Before the incident, because the three northeastern provinces were under the jurisdiction of the Zhang family, many dishes in Daotai House were forbidden and private kitchens. 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. 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. The great-grandson of "Binjiang Mountain Family" opened a gourmet shop at No.43 Garden Street in Harbin.