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Many friends think sweet and sour pork and pot roast is a dish that makes people laugh and cry. Sweet and sour pork fried pork is not the same thing at all. Here, I briefly introduce the difference between sweet and sour pork and pot roast to avoid jokes between friends.

Sweet and sour pork and pot-bellied pork **** the same characteristics are both fried pork slices, both belong to the sweet and sour dish. But sweet and sour pork and pot bao meat difference is very big, the biggest difference is the cooking method and taste -

This is the authentic old-fashioned pot bao meat, you can hardly see the soup

Sweet and sour pork and pot bao meat difference

Authentic northeastern pot bao meat frying, sweet and sour sauce cooked into slices of meat, the surface of the surface can not see the soup. The meat wrapped in the pot made this way is still crispy even when it cools, and will not become soft and collapsed.

Sweet and sour pork and fried pork slices cooked together, sweet and sour sauce hanging on the surface of the meat slices, served on the dish can be eaten immediately while hot, put a long time will become soft, lose the crispy texture.

There are some differences between sweet and sour pork and stewed pork

1. The knives are different: pot wrapped meat is usually cut into large pieces, sweet and sour pork is usually cut into strips.

2. Frying temperature: pot fried meat is longer than sweet and sour pork, usually twice. The fried meat is dry and hard, with a crisper texture. Sweet and sour pork usually only needs to be fried once and for a shorter period of time to achieve the best results.

3, hanging juice: pot meat is dry cooked, or slippery explosion combination. After deep-frying, the flavor of the clear juice is cooked into the meat with high heat, and the meat stays crispy; sweet and sour pork is slippery, and the juice is thickened by adding water starch to the package. The pork is wrapped in the pan, and the sweet and sour pork runs down the side of the loin.

4. Different uses of vinegar: although both sweet and sour pork loin and pot roast need vinegar, the purpose of pot roast vinegar is to enhance the aroma, more vinegar than vinegar flavor. Sweet and sour pork can be clearly edible sour flavor, in the seasoning of sugar and vinegar-based. Traditional Sichuan cuisine, to chop a little bean paste to put in.

This is sweet and sour pork, with sweet and sour sauce hanging on the surface

From the practice, the meat in the pot is more difficult to master, and it is a test of the chef's standards. Usually it takes a few practice sessions for a learner chef to master it. Many people do not make the meat in the pot crispy enough, mainly because of the following reasons:

1. frying time is not enough to achieve the effect of baking;

2. the juice is cooked too much, the meat in the pot to become soft;

3. cook the juice when the fire is not strong enough, the action is not fast enough.