sweet-and-sour pot of meat

Hello,the friends of steemit ,I am cookinggirl , I am a chinese.I wirting recipe at first. Today I want to introduce a dish from north of China .

During the qing dynasty, zheng xingwen, a Chinese flag man, came to Beijing with his father at the age of 6 and gradually became interested in cooking. After that, he was passed by Chen baobao, an heir of huaiyang cuisine. in 1907, zheng xingwen went to Harbin binjiang road yamen, when he was a chef, to cook food for dao du du xueying. The daotai government often treats foreign guests, especially Russian guests. Because foreigners like to eat sweet and sour taste. Du xueying orders the chef to change the taste of dishes. Zheng xingwen changed the "burnt meat bar" of the original salty flavor to a dish of sour and sweet flavor, which made Harbin the source of the meat.

This dish is so popular with Russian guests that it is essential for every meal. Because of quick stir-fry, heat the iron pan, pour the juice into the pot, soak into the meat, so called "pot burst flesh". Russian "explode" in the bag, time a long, "pot explode meat" evolved into "pot pack meat".

Before the xi 'an incident, the three provinces were under the jurisdiction of zhang's family, and many of the dishes in daotai prefecture were forbidden and private dishes. After the Japanese occupation of heilongjiang, some folk craft, food recipes gradually drained away, and the pot meat began to circulate in Harbin and outside. The people in liaoning reformed the pot meat, and finally changed to tomato sauce or tomato sauce, which looked like the "cherry meat" of Harbin, reducing the original golden yellow.

Generally speaking,this dish is popular with foreign friends.Now we make the pot pack meat together.

ingredients :

Pork tenderloin/egg/carrot/ginger/green onion

Starch/white vinegar/sugar/rice vinegar/wine/coriander

No.1

The pork tenderloin is cleaned and cut into 3mm thick meat slices. Add 7g salt, 1 tablespoon of wine, 1 egg, 100g starch and 100g water. Mix well and mix for 15 minutes.

No.2

60g sugar, 90g white vinegar, 10g rice vinegar and 3g salt for sauce.

No.3

Heat up to 160 degrees (you can drop a drop of the batter into the oil, then the temperature of the Fried meat will be reached), and the meat slices will fry for about 3 minutes until the color is changed to remove the cooling. The same method is used to refry the second time, when it is slightly yellowed, remove the cooling. In the third time, the oil temperature will need to be heated to 180 degrees, until the color is golden, and then the reserve will be removed.

No.4

Add a little bit of ginger, shredded ginger and garlic, add a little carrot and a second sauce, stir fry for a moment, and then fry the sliced meat until it thickens.