1, braised pork belongs to the northeast cuisine and is a famous dish in Harbin, Heilongjiang. It was invented by the first chef of the first station of Binjiang Road Department in Qing Dynasty. In the modern food history of China, braised pork made Harbin people feel proud. It is famous inside and outside the Great Wall, north and south of the great river, and everyone knows it. There is no one who hasn't eaten. This dish is salty and fresh in northern dishes, with a slight sweet and sour taste of western flavor. Even foreigners give thumbs up when they eat.

2. Practice:

(1) Cut the fresh tenderloin into chunks 7 cm long, 5 cm wide and 0.2 cm thick, and mix in refined salt and cooking wine. Mix starch with water and a little salad oil to form a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water starch are used to make juice.

(2) Set the wok on fire, add salad oil and heat it to 60% to 70%. First, mix the meat slices with the thick paste, then spread them out one by one, put them in a wok, fry them until they are crispy outside and tender inside, and then take them out and drain them.

(3) Leave the bottom oil in the pot, add shredded ginger and shredded onion to stir fry until fragrant, add the fried meat slices, boil the juice, stir well, then put the pot on a plate and sprinkle with coriander.