Food profile:

Pot-wrapped meat, formerly known as pot-fried meat, was created by Zheng Xingwen, chef of Yin Du Xueying, Daotai Prefecture, Harbin, during Guangxu period. After cooking, it is golden in color and sweet and sour in taste. Pot-wrapped meat is a dish with sweet and sour taste, which changes the salty and fresh "burnt pork strips" into one to meet the tastes of foreign guests. Usually, the pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried until golden brown in the pan, fished out, and then stirred and thickened in the pan.

Historical development:

In the Qing Dynasty, Zheng Xingwen, a flag bearer, came to Beijing with his father at the age of 6, and gradually became interested in cooking. Later, he worshipped Chen Caibao, a descendant of huaiyang cuisine. 1907, Zheng Xingwen went to the yamen of Binjiang Road in Harbin, where he worked as an official chef and cooked meals for Du Xueying. Foreign guests, especially Russian guests, are often entertained in Daotai House.

Image promotion:

In 20 14, Harbin century-old dish "pot-wrapped meat" appeared in the restaurant where it was born with three Q versions of "Chef Zheng", "Du Daotai" and "Vasily". This local famous dish has its own promotion image for the first time. The three images of Q version are based on the images of Zheng Xingwen, the founder of pot-wrapped pork, Du Xueying, the first Daotai of Daotai Prefecture, and the Russian, which are displayed in cartoon form, lively and interesting.

Food production:

Prepare the ingredients, cut the meat into large pieces, grab it with cooking wine and marinate it evenly 10 minutes, slice the garlic head, shred the green pepper and ginger, add sugar and vinegar to the tomato sauce to make juice for later use, put the starch and eggs into a bowl, add water to make a paste, and make it flowable. Put the meat slices into the starch paste, stir well, and hang all the meat slices with paste.

Heat the oil from the pan. When the oil temperature is 50% hot, put the meat slices into the oil pan one by one, and fry slowly for 3 minutes. Turn to high fire, fry it again for about 2 minutes, take it out for later use, take out the pan, heat the oil, stir fry the garlic, shredded ginger and shredded green pepper with low heat, add the fried meat, add the juice prepared before, and stir fry evenly, so that each piece of meat is covered with sauce.