HarbinPot wrapped meatIt is a classic dish originating from the Northeast, and is loved by diners for its unique sweet and sour taste and golden color. The earliest name of this dish is pot fried pork, which originated from the creativity of Zheng Xingwen, the chef of Yin Du Xueying, the Taoist government of Harbin during the Guangxu period of the Qing Dynasty. After hundreds of years of precipitation and improvement, today'sPot wrapped meatIt has become one of the most famous dishes in the Northeast. The original charred pork strips were mainly salty and fresh, but in order to cater to the tastes of foreign guests, the chefs in Harbin cleverly changed it to sweet and sour flavors. This change not only makesPot wrapped meatThe flavors are richer and more diverse, and more people like this dish. PresentPot wrapped meatIt has long been in the NortheastGastronomyOne of the delegates even entertained foreign guests, especially Russians. Harbin, 2022Pot wrapped meatIt is also honored to be selected into the national "Landmark".Gastronomydirectory", which is not only a recognition of the dish, but also a rightHarbin cuisineCultural affirmation.
Pot wrapped meatThe production process is not complicated, let's take a look at the productionPot wrapped meatSteps and tricks.
1. Prepare the ingredients: First of all, we need a piece of fresh pigTenderloinmeat, cut it into large slices 4-5mm thick. Then, inTenderloinAdd an appropriate amount to the meatCooking winewithTable saltMix well with your hands and marinate for about 20 minutes.
2. Make slurry: 100 gramsPotatoesPut the starch in a bowl, add an appropriate amount of water at a ratio of 1:1, stir with chopsticks, and soak for a while until the starch is completely soaked.
3. Prepare the sauce: Add an appropriate amount of sugar and 9° rice vinegar to the bowl and stir well. Continue to add a small amount of soy sauce andTable saltContinue to stir well, so that the juice can play a sweet and sour role.
4. Wrap starch: pour out the water in the slurry, and only keep the starch paste at the bottom. Pour the wet starch paste into the marinated meat slices and add another teaspoonVegetable oilContinue to grasp and mix well.
5. Fried meat slices: Preheat the frying oil in the pan, when the oil temperature reaches 60% hot, put the starch-coated meat slices into the pan one by one and fry them until they bubble and float. Pay attention to control the oil temperature, fry until the meat slices change color, and fry the large starch bubbles, then you can remove them.
6. Second re-frying: After all the meat slices are fried, turn up the heat, increase the oil temperature, and re-fry the meat slices into the pot for a second re-frying, frying for about 20 seconds, until the color is golden, crispy on the outside and tender on the inside.
7. Stir-fry to taste: Leave a little base oil in the pot, add the previously prepared juice, and boil over low heat until viscous. Subsequently, willCarrotsSilkCorianderPour the green onion and ginger shreds into the pot and mix well. Finally, add the fried meat slices to the pan and hang the juice evenly on the meat slices.
1. Master the frying temperature: The oil temperature of the fried meat slices must be mastered, and the meat slices should be put into the meat slices when the oil temperature is sixty percent, and they can be scooped up after frying. The meat slices must be fried until crispy on the outside, and the second re-frying cannot be omitted.
2. Fully soak the slurry: use it as much as possiblePotatoesStarch, because it is more sticky, it can better coat the slices of meat. The blister slurry should be added to the starch for more than 20 minutes, and no time can be wasted, leaving only the starch paste at the bottom.
3. Choose the right vinegar: makePot wrapped meatBe sure to choose an appropriate amount of 9 degree rice vinegar, not use aged vinegar instead. Using 9 proof rice vinegar can create a moderate sour taste and make the dish more refreshingDelicious
Pot wrapped meatAs a classic dish in the Northeast, it not only tastes sweet and sour, but also has good color, flavor and flavor. In my hometown,Pot wrapped meatOften, it isNew Year's DayChinese New YearOne of the must-have dishes at family dinners. Every arrivalChinese New Year, every household will prepare a sumptuous tableChinese New Year's Eve dinnerPot wrapped meatIt is indispensable as one of the main dishes. From this point of view,Pot wrapped meatNot just an ordinary dish, but a representativeNortheasternersMindfulGastronomyCulture.
By passingPot wrapped meatWith the understanding of the production process, I found that this dish is not complicated, and it only requires mastering the skills of making it and paying attention to details. Each step has its own unique role, such as coating the slices with starch and then frying them, which makes the slices crispy on the surface and tender on the inside. By mixing sweet and sour sauces, the dish can be richer. During the production process, we can adjust according to the preferences of personal tastes, adding or subtracting some appropriatelySeasoningThe dosage is customized to your ownPot wrapped meatTaste.
In short,Pot wrapped meatAs a traditional dish in the Tohoku region, it is loved for its unique taste. By mastering the skills and details of the production, each of us can enjoy this dish at homeDeliciousof dishes. Whether it's inNew Year's DayChinese New YearThe family banquet is still in the usual family dinnerPot wrapped meatIt can bring us a strong Northeast flavor and become a unique delicacy. Let's make a dish in the kitchen togetherDeliciousDelicious food and a warm family time together.