The historical origin of pot meat;
Pot-wrapped meat, formerly known as pot-fried meat, is a northeast dish, which was first created by the chef of Harbin Daotai Fuyin during Guangxu period.
Zheng Jiazu was born in Jianchang County, Liaoning Province. Zheng Xingwen grew up in a wealthy family. A good family environment made Zheng Xingwen gradually interested in food culture, studied cooking, and commented on the color, aroma, taste and shape of dishes, so he was called "Little Gourmet".
As the official residence of the northern town at that time, Daotai House often entertained foreign guests. Because foreigners like sweet and sour taste, the salty taste in the north makes foreign guests uncomfortable. In order to please foreign envoys, Daotai Governor Xue Ying ordered the chefs in the government to change the taste of the dishes. After much meditation, Zheng Xingwen changed the original salty and delicious "roasted meat" into a sweet and sour dish, and a new dish appeared. Zheng Xingwen called it "fried meat" according to the practice of dishes. It may be that foreigners have pronunciation problems when ordering food, and now it is called "fried meat".
Traditional practice of pot-wrapped meat:
food
Pork tenderloin 300g, potato starch 150g, sugar 100g, vinegar 100g, soy sauce, salt, sesame oil, onion, ginger, garlic and coriander.
working methods
1. First cut the pork tenderloin into large pieces with a thickness of 3mm, grab it evenly with proper amount of salt, taste it at the bottom, soak the starch thoroughly in water, and pour off the water after the starch is precipitated.
2. Put the starch into a bowl filled with meat, grab it evenly, shred the onion and ginger, slice the garlic, and cut the parsley stalk.
3. When the pot is on fire, add 3 kilograms of oil. When it's 70% hot, put the meat slices with starch in and fry for about 3 minutes. The appearance is quite firm, and it will make a crisp sound when you knock.
4. When the oil temperature rises to 80% heat, add the meat slices and stir fry again, mix the sugar, vinegar, soy sauce and sesame oil evenly, and take out the crispy meat with a colander.
5. Leave the bottom oil in the pot, saute the onion, ginger and garlic, add the fried meat slices, cook the sweet and sour juice, turn it evenly, add the coriander stalks, and take it out of the pot.
With the development of the times, this famous northeast dish no longer belongs only to the northeast. With more and more Northeasters going to the whole country and the world, this famous dish has become a household name with Northeasters going to the whole country and the world, and the city has also become the representative of Northeast cuisine.
Now more and more people begin to use simple methods, and supermarkets can also buy raw materials for direct production. However, no matter how the times develop, braised pork, a famous dish, will eventually grow up with every generation of Northeast people and will be an indispensable hometown flavor for Northeast people!