Authentic pot-stewed meat should be fresh and large pork rump, without a trace of fat, soft and elastic, or pork tenderloin. Steamed pork uses starch, which can be potato starch or corn starch.

It is recommended to use potato starch, because potato starch is sticky and will better stick to tenderloin slices. Corn starch frying pan meat tends to soften after pouring juice, which is not recommended. Use 9-degree white vinegar to make pot-wrapped meat, and the taste and color of the food will be better. If there is no 9-degree white vinegar, you can use 7-degree white vinegar instead.

The thickness of fried pork paste must be well controlled. Too thin paste is easy to fry the meat, which makes it uncomfortable to eat. But this paste should not be too thick, because it tastes full of starch. To make the thickness of the paste just right, the most important thing is to master the concentration of the paste when stirring.

Ethnicity

In the Qing Dynasty, Zheng Xingwen, the flag bearer, came to Beijing with his father at the age of 6, and gradually became interested in cooking. Later, I worshipped Chen Caibao, a descendant of Huaiyang cuisine. 1907, went to the yamen in binjiang road, Harbin, served as an official chef and cooked for Du. Daotai Building often entertains foreign guests, especially Russian guests.

Because foreigners like to eat sweet and sour. Du ordered the chefs in the government to change the taste of the dishes. Zheng Xingwen changed salty "roast pork strips" into sweet and sour dishes, which made Harbin the origin of braised pork.

This dish is very popular with Russian guests, and you should order it every time you eat. 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 read "explosive" as a bag. Over time, "pan fried meat" has evolved into "pan fried meat".