Pot-wrapped meat is a special dish in Northeast Liaoning. Many people's first reaction when they hear Guo Bao is: The name of this dish is really strange. What is it like? In fact, pot-stewed meat is the meat slices wrapped with starch made of potatoes, and then directly fried in the pot, so it is called pot-stewed meat. The cooked pot-wrapped meat is crisp and sweet outside, and the meat inside is still fresh and tender, which is one of the essential dishes in winter.

Many people's first reaction when they hear Guo Bao is: The name of this dish is really strange. What is it like? In fact, pot-stewed meat is the meat slices wrapped with starch made of potatoes, and then directly fried in the pot, so it is called pot-stewed meat. The cooked pot-wrapped meat is crisp and sweet outside, and the meat inside is still fresh and tender, which is one of the essential dishes in winter.

The difference between pot-wrapped meat and cooked pork;

1, cooking methods are different: the pot-wrapped pork is fried. After slicing the marinated pork tenderloin, wrap it evenly with starch, then fry it in the pot until it changes color, and finally pour in sweet and sour juice; The cooked pork is cooked and then fried. The pork is cooked first, then cut into pieces and fried until it changes color, and finally seasonings such as bean paste are added.

2, the taste is different: the pot meat tastes sweet and sour, golden in color and rich in flavor; Sichuan style pork tastes spicy and delicious, with good color, flavor and taste.

3. Different places of origin: Pot-wrapped pork is a special dish in Heilongjiang Province, while Sichuan-cooked pork is a traditional dish.

4. Different main ingredients: pork tenderloin is the main ingredient of pot-wrapped meat, and pork liver, pig tongue and other pig internal organs can also be used for cooked pork.

5. Different historical and cultural backgrounds: the history of pot-wrapped meat can be traced back to the Qing Dynasty, and it is a traditional dish with a history of 100 years; The history of Sichuan-style pork is even longer, dating back to the Tang Dynasty, and it is one of the traditional famous dishes in Sichuan Province.