Pot meat

Pot-wrapped meat is a dish derived from the meat-skimming section in the northeast, and it is also one of the more famous dishes in Harbin. Because the starch made of potatoes is wrapped outside and fried in an oil pan, it is also called "pot-fried meat". Almost everyone who goes to a restaurant has tasted it. This dish is written in both luxury star-rated hotels and simple roadside family fast food recipes, which shows its popularity among the public. Especially won the taste of women and children. Pot-wrapped pork raw materials: pork tenderloin 300g, shredded ginger 5g, shredded onion 20g, coriander 10g, tomato sauce, refined salt, cooking wine, soy sauce with soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and salad oil. Method: 1. Cut pork tenderloin into large pieces 7 cm long, 5 cm wide and 0.2 cm thick, and mix well with refined salt and cooking wine to taste; Mix starch with water and a little salad oil to make a thick paste; In addition, tomato sauce, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water starch are used to make the juice. 2. Put the wok on the fire, add salad oil and heat it to 60% to 70%. First, mix the meat slices with the thick paste, then spread them out one by one, put them into the wok one by one, and fry them until they are crisp outside and tender inside, then remove them and drain them. 3. Leave the bottom oil in the pan, add shredded ginger and scallion to fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pan and sprinkle with coriander. Features: golden color, crisp outside and tender inside, sweet and sour. Tips: 1. The authentic pot-stewed meat in Liaoning is served with tomato sauce, but it is not served in other places, such as Harbin. Personally, I think there is still tomato sauce that tastes sour, sweet and more useful. 2. It is easier to use soy sauce for coloring. Speaking of the origin of pot-stewed meat, the taste of this dish is also related to "international relations". At that time, Guandao Yamen, as an important official institution in the north, has a history of more than 100 years (20 streets outside Harbin Road), and often needs to entertain foreign guests, especially Russian guests. Russians like sweet and sour taste, and the salty taste of northern food makes them uncomfortable. In order to please foreigners with big noses, the chefs were instructed to change their tastes. Zheng Xingwen, a famous chef whose parents lived in Liaoning, thought hard and changed the original salty "roasted pork slices" into sweet and sour dishes. This dish makes Russian guests like it very much, and they should order it every time they come to dinner. Zheng Xingwen named this dish "Pan-fried pork" according to the cooking procedure of the dish, but the Russians always pronounce the order incorrectly. Over time, it evolved into today's "Pan-fried pork".
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)