Pot roast originated in Harbin.

During the Qing Dynasty, Zheng Xingwen, a Manchu who came to Beijing with his father at the age of six, gradually became interested in cooking, and later studied under Chen Caibao, a master of Huaiyang cuisine.
In 1907, Zheng went to the government office of the Binjiang Road in Harbin, where he became the official cook, and cooked for Du Xueying, the governor of the road, who often entertained foreign guests, especially Russians. The Daodai's residence often hosted foreign guests, especially Russian guests.

Because foreigners like to eat sweet and sour flavors. The chefs were ordered to change the flavors of the dishes. Zheng Xingwen the original savory flavor of burnt pork strips into a sweet and sour taste of the dish, this change makes Harbin become the origin of the pot meat. This dish makes the Russian guests like very much, every time we eat to order this dish. As a result of rapid frying with rapid fire, the iron pot is hot, the juice poured into the pot, soaked into the meat, so the name of the pot popping meat. The Russians pronounce the sound "bao", and over time, it evolved into "bao bao".

Pot Bun Meat:

Materials: 250 grams of pork tenderloin, cooking wine, salt, potato starch, water, carrots, cilantro, ginger, garlic, cooking oil, sugar, 5 spoons of vinegar, 5 spoons of vinegar, and so on.

1, pork tenderloin thinly sliced, carrots washed and shredded, cilantro washed and cut into pieces, garlic sliced, ginger sliced.

2, pork tenderloin slices with a small amount of salt, cooking wine, clockwise grasp evenly, marinate for 20 minutes.

3, potato starch moderate and water mix, the marinated meat soaked in starch water, soak for 20 minutes.

4, soak 20 minutes after the surface of the water poured off, and then add some corn oil, mix, clockwise mix evenly, the aspect of deep-fried will not be wrapped together.

5, pour more oil in the pot, medium-high temperature when the meat piece by piece into the frying.

6, fried to the initial golden brown color on the fish, do not turn off the fire, let the oil continue to heat up, the oil to high temperature, the meat will be put back into the continue to re-fry once.

7, fried to golden color, fishing up to drain the oil, put aside for use.

8, put some oil in the pan, pour sugar, vinegar and a little salt, the juice will simmer until browned into the carrots, cilantro, ginger and garlic, meat, stir fry evenly.

9, out of the pot to plate, pot meat can be made complete.