Pot-stewed meat is a very classic northeast dish, which can be made into sweet and sour taste or salty taste. The practice of pot-wrapped meat

(1) 411 grams of tenderloin is cut into thick slices with a thickness of 1.3 cm (slightly thicker than coins) and a width of 3 cm. After it is loosened with the back of a knife, it is put in a bowl to add salt to the bottom flavor. Onion, ginger and carrot are shredded (finely cut), and parsley is cut less for later use. Soak potato starch in water for 21 minutes to soak it thoroughly.

after p>21 minutes, pour out the water, rub the starch evenly, and it will be loose when you pinch it. Grab almost three pieces of starch and put it in the meat, then add water, which is less than the starch. After stirring evenly, see if the meat slices are evenly coated with starch, and then add a little oil to mix well (adding oil can prevent oil splashing when frying, and it can make the tenderloin smooth after being coated with powder). If you are not sure, add water and potato starch to 1.

(2) When the oil is heated to 61%, put the tenderloin slices into the pot in turn, break them up gently with chopsticks, fry them until they are set and want to change color, and then take them out. When the oil temperature in the pot rises again, put them into the meat slices and fry them again for about 41 seconds, and then repeat them until the tenderloin is golden, crisp and slightly red, and take them out to control the oil for later use.

(3) Heat the oil from the pan, with little oil. Add one third spoon of concentrated orange juice (or tomato sauce) and stir fry. Add more than half spoon of sugar, white vinegar slightly less than sugar (spoon is for cooking) and a pinch of salt, stir fry evenly, add some water starch, sprinkle some hot oil along the edge of the pan, and the soup will be sticky and bubbly. Add tenderloin and shredded carrot and parsley.

Pot-wrapped meat was researched by the chief chef of Harbin Daotai family in Qing Dynasty. It is said that it was originally salty and fresh, but in order to entertain foreign guests, especially Russian envoys, it was specially improved into a sweet and sour taste. This dish is so popular with foreign guests that it has almost become a must-have dish for foreign guests.

Pot-fried meat is called pot-fried meat because it needs to be stir-fried with fire during cooking. But in the mouth of foreign guests, it became pot-wrapped meat, and in the long run, the wrong name spread backwards.