Sweet and Sour Pork

Ingredients:

Pork (tenderloin is fine), red pepper, yellow pepper, onion, egg white.

Seasoning:

starch, flour, salt, cooking wine, vinegar, sugar, soy sauce, green onion, ginger, garlic.

Methods:

1, pork pat loose, cut into small pieces, add salt, cooking wine, soy sauce, starch and mix well.

2, three kinds of side dishes washed and sliced, these three kinds of side dishes can be the first time through the oil; green onion cut into small pieces, ginger slices, garlic slices spare.

3, the egg white, cornstarch, flour mix well, according to the specific circumstances and then add the right amount of water. Then put in the meat and mix well.

4, take a small bowl, add sugar, salt, cooking wine, soy sauce, vinegar, starch, seasoning sauce, you can also add a little ketchup.

Pot meat, formerly known as "pot popping meat", is the authentic Bingcheng (Harbin) cuisine, from the Harbin Daodai government governor Du Xueweng special chef, "Binjiang meal ancestor" - - Zheng Xingwen's hand. -Zheng Xingwen's hands. As a result of the use of rapid pot meat practice

Fire fast frying, the iron pan hot, the juice poured into the pot, soaked into the meat, named "pot popping meat". But Russians pronounce the word "pop" as "bag," and over time, "pot-exploded meat" became "pot-boiled meat. Before the Xi'an Incident, due to the eastern provinces under the jurisdiction of the Zhang family, so many dishes in the Daodai House, belong to the forbidden dishes, private dishes, the people can not eat. 1911 in Fengtian (now Shenyang) held in the Universal Plague Research Conference Zheng Xingwen to the superb culinary skills by the delegates of the countries represented in the high praise, the General Assembly issued a plaque of honor, "Binjiang meal ancestor". Since then, the pot meat reputation spread far and wide. After the Japanese occupation of Heilongjiang, Zhang Xueliang's control of some parts of the northeastern part of the gradual relaxation of some folk crafts, food recipes gradually exodus, pot meat also began to circulate in Harbin and outside. Later in Liaoning, the Liaoning people added their own modifications to it, changing the last step to use tomato sauce or tomato sauce, which looked like Harbin's "cherry meat", reducing the original crispy golden color of the pot-boiled pork (pot-exploded meat). Longquan Villa chefs have shown the Shenyang version of the high "pot meat" in the national television cooking competition. Now, the great-grandson of "Binjiang Cuisine Ancestor" has opened his own restaurant at No. 43 Garden Street in Harbin, inheriting the unique characteristics of Binjiang's culinary culture. To eat authentic pot meat, can only be eaten in Harbin, whether in the streets and alleys, or Binjiang meal ancestor of the heirloom restaurant, as long as the authentic Harbin chef, can show you a hundred years of inheritance of the city of ice, "food culture".

Raw materials: 300 grams of tenderloin ginger 5 grams of scallions 20 grams of coriander 10 grams of salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch, salad oil, each appropriate amount.

1. Tenderloin knife into 7 cm long, 5 cm wide, 0.2 cm thick large, with fine salt, cooking wine, mixing code taste; water starch and a little salad oil into a thick paste; another soy sauce, sugar, vinegar, monosodium glutamate, fresh broth, water starch, etc. into the sauce.

2. frying pan on the fire, put the salad oil to six or seven hot, the first code good taste of meat and thick paste mix, and then a piece of the piece of unfolding, one by one into the pot, deep-fried to the outside of the crispy tender inside when the fish out of the oil.

3. pot to stay in the bottom of the oil, into the ginger, green onion shredded incense, into the fried meat, cooking juice, tossed evenly after the pot to plate, sprinkled with cilantro that is complete.

Features: golden color, crispy outside and tender inside, sweet and sour.

Features: golden color, crispy outside and tender inside, sweet and sour taste.