Pot Bao Pork is to adapt to the tastes of foreign guests, the savory flavor of the "burnt meat strips" into a sweet and sour taste of the dish. Usually the pork loin is sliced and marinated to taste, coated with frying batter, deep-fried until golden brown and then thickened by stir-frying in a pot.
Chinese Name
Pork in Scoop
External Name
Fried Pork in Scoop
Category
Home Cooking
Flavor
Sweet and Sour
Main Ingredients
Pork Tenderloin, Eggs
Specialties
Recommended Readings
This is the first time that I've made this dish.
Pot Buns of Pork (yòu)
Author: Local Style
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Making Process
Dish Characteristics
Eating Instructions
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Honors Received
Course History
In the Qing Dynasty, Zheng Xingwen, a member of the Banner, came to Beijing at the age of 6 with his father and gradually gained a good knowledge of cooking. He came to Beijing with his father and gradually became interested in cooking, and later studied under Chen Cai Bao (陈才保), a master of Huaiyang cuisine. [1] In 1907, Zheng Xingwen went to Harbin's Binjiang Road government office, where he became an official cook, serving meals to Du Xueying. Foreign guests, especially Russian guests, were often entertained at the Daodai's residence. As foreigners liked sweet and sour flavors, Du Xueying ordered his staff to cook for him. Du Xueying ordered his cooks to change the flavors of the dishes. Zheng Xingwen on the original savory flavor "burnt meat" into a sweet and sour flavor dishes, this change makes Harbin become the origin of the pot meat. [2]
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Pot of meat
This dish is very popular with Russian guests, who order it every time they eat. It's called "pot-boiled meat" because it's stir-fried in a hot iron pot, and the sauce is poured into the pot and soaked into the meat. Russians pronounce the word "bao" as "bag", and over time, the name "bao bao meat" evolved into "bao bao meat". [3]
Before the Xi'an Incident, the three eastern provinces were under the jurisdiction of the Zhang family, and many of the dishes in the Daodai Mansion are forbidden, private dishes. After the Japanese invasion of Heilongjiang, some folk crafts and gourmet recipes were gradually exported, and pot-boiled meat began to circulate in Harbin as well as outside. Liaoning people on the pot of meat has been modified, the last step to use tomato sauce or tomato sauce, the appearance of Harbin's "cherry meat", reducing the original crispy golden pot meat. [4]
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Pot Buns
Pot Buns
Making Process
Making Methods
Practice 1: Traditional Practices
Ingredients
Pork Tenderloin 300 grams, 150 grams of potato starch, 100 grams of sugar, 100 grams of vinegar, soy sauce, salt, sesame oil, scallions, ginger, garlic, parsley, as much as possible.
Practice
1. First of all, cut the pork tenderloin into 3 mm thick large pieces, with the appropriate amount of salt to grasp, into the bottom flavor, starch with water to soak through the starch to be precipitated, pour out the water.
Pot Bun Pork
2. Put the starch into the bowl containing the meat, scratched well, green onion and ginger shredded, garlic sliced, cilantro stalks cut into segments.
3. pot on the fire, add 3 pounds of oil, to be burned to seventy percent heat, piece by piece into the starch hung meat, fried to about 3 minutes, the appearance of quite solid, knocking when there is a crisp sound out.
4. To the oil temperature rose to eighty percent hot, and then into the meat to re-fry, the sugar, vinegar, soy sauce, sesame oil, mixing, meat fried crispy with a leaky spoon out.
5. pot to stay in the bottom of the oil, put onion, ginger, garlic sautéed, into the fried meat, cook the sweet and sour sauce, turn over evenly, add cilantro stalks, out of the pot on a plate can be. [5]
Practice 2: home cooking (1)
Ingredients
200 grams of pork (plum pork or tenderloin), 25 grams of tomato sauce, 25 grams of white vinegar, 25 grams of sugar, 2 grams of salt, 10 grams of yellow wine, ginger, green onions, cilantro, corn starch moderate.
Practice
1. Cut pork into half-centimeter thick slices with the top knife and marinate with 1 gram of salt and 10 grams of yellow wine.
2. Cut ginger and scallion into thin strips and cilantro into segments.
3. Mix the cornstarch into a thick paste, put a little oil and then scrub well.
4. pot of oil to seventy percent of the heat, the meat into the mixture of good paste dipped on both sides, into the pan fried to stereotypes out.
5. Then the oil is heated to 80%, put the meat slices deep-fried until the surface is crispy.
6. frying pan brush clean and put a little oil on high heat, under the onion and ginger stir fry.
7. Then put the meat and cilantro into the pot, while pouring juice while stir frying until the meat can be evenly coated with juice out of the pot[6].