Pot-wrapped meat is a famous dish often ordered by Chinese restaurants in Northeast China. It tastes crisp outside and tender inside, sweet and sour and appetizing. This is a delicious food for all ages. However, the success rate of some friends cooking braised pork at home may not be so high and hard, but it is not as good as the braised pork cooked by restaurant chefs, which is related to our production experience, materials used and kitchen equipment at home. Pot-wrapped meat seems to have originated from Daotai House in Harbin in the late Qing Dynasty. Become a popular food today. Pot-wrapped meat is golden in color, tender outside and sweet inside, sweet and sour, and has a compound aroma and taste. If you want to make the ideal pot-stewed meat. First of all, it is still very important to choose the right raw materials. Let me analyze it for you.

Mix well and marinate the bottom. Then add potato starch into clear water and soak potato starch in clear water. After curing the nasal polyps, add the soaked wet starch and a little salad oil. In order to make the pot-wrapped pork crisp and tender, the prepared pork tenderloin is sliced and marinated first, then the marinated pork tenderloin is fried until solidified, taken out and cooled.

Then fry it twice, so that the pot-wrapped meat can be crispy outside and tender inside. There are many key points and techniques. This includes many core technologies, such as material selection, meat slice processing, starch selection, control of water and lake sauce, preparation of sweet and sour juice, frying pan, etc ... Do you think it is particularly difficult here? Dank in order to cater to Russia

As for Rosbink's taste, the chef changed the taste of this dish and cooked it in a pot, which is liked by both adults and children. Cooking at home is also very simple, delicious and affordable. Many people will say that the cooked pot is either hard or a Chinese New Year dish that the Party attaches great importance to. The production is not complicated, and the main seasonings are shredded ginger, shredded onion and coriander. That is, slice the pork tenderloin, marinate it, wrap it in deep-fried pulp, fry it in a pot until golden brown, fish it out, and then stir-fry it in a pot to thicken it. The finished dishes are golden in color,