In the Qing Dynasty, Zheng Xingwen, the flag bearer, came to Beijing with his father at the age of 6, and gradually became interested in cooking. Later, I worshipped Chen Caibao, a descendant of Huaiyang cuisine. 1907, went to the yamen in binjiang road, Harbin, served as an official chef and cooked for Du. Daotai Building often entertains foreign guests, especially Russian guests.
Because foreigners like to eat sweet and sour. Du ordered the chefs in the government to change the taste of the dishes. Zheng Xingwen changed the original salty roasted pork strips into sweet and sour dishes, making Harbin the origin of braised pork. This dish is very popular with Russian guests, and you should order it every time you eat. Because the wok is heated with a sharp fire, the juice is poured into the wok and soaked into the meat, so it is called wok-fried meat. The Russians made the sonic boom into a bun. Over time, pan-fried meat has evolved into pan-fried meat.
The practice of pot-wrapped meat is as follows:
Ingredients: pork tenderloin 250g, cooking wine, salt 1/2 tsp, potato starch, water, carrot, coriander, ginger, garlic, cooking oil, sugar, rice vinegar, etc.
1, pork tenderloin sliced, carrot washed and shredded, coriander washed and sliced, garlic sliced and ginger sliced.
2. Add a little salt and cooking wine to pork tenderloin slices, grab them clockwise and marinate for 20 minutes.
3. After mixing a proper amount of potato starch with water, soak the marinated meat slices in starch water for 20 minutes.
4. After soaking for 20 minutes, pour off the clear water on the surface, add some corn oil, mix well and stir evenly clockwise, so that it won't get tangled when frying.
5, pour more oil in the pot, put the meat at medium and high temperature.
6. Fry until the initial golden color changes. Don't turn off the fire, let the oil continue to heat up. When the oil reaches a high temperature, add the meat slices to continue frying.
7. Fry until golden brown, remove and drain.
8. Put some oil in the pot, pour in sugar, vinegar and a little salt, cook the juice until it changes color, pour in carrots, parsley, ginger and garlic, and stir well.
9, pans and plates, pot meat can be done.