Pot wrapped meat, is an authentic Northeast dish, with pork loin as the main ingredient, wrapped in egg liquid and starch, fried until golden brown and crispy, and then poured with sweet and sour sweet and sour sauce or tomato sauce, crispy on the outside and tender on the inside, mellow and delicious, is the favorite of many people. However, recently, in Nanjing, Jiangsu, a woman suffered a tragedy of pot-wrapped meat.
It is reported that the woman spent 20 yuan at a roadside stall to buy a pot of meat, ready to go home to enjoy. Who knows, when she took a bite, she found that the pot wrapped meat she bought was all crispy shells, and there was no trace of meat in it. She was so angry that she immediately returned to the stall owner with the pot and asked him why he had sold her such a thing. The stall owner said confidently, this is pot meat, don't you understand? The woman was not reconciled, and asked several other customers, and they all said that this was pot wrapped meat, and there was no problem. The woman had no choice but to return it to the stall owner, saying: "Take it and eat it yourself, the money doesn't need to be returned, just have a good conscience!" ”
The woman's experience caused heated discussions among netizens, some expressed sympathy, some expressed anger, some expressed curiosity, and some expressed speechlessness. Many people are questioning, is this a pot of meat? Why is there no meat? Could it be that the stall owner deliberately cheated people, or the woman did not know the goods, or was there a problem with both?
To solve this mystery, we must first understand what is authentic pot wrapped meat, how is it made, and what are its characteristics?
According to information on the Internet, pot wrapped pork is a northeastern dish that originated in Harbin, and was born by chef Zheng Xingwen's improvement of Beijing cuisine scorched pork slices. Zheng Xingwen's Russian wife liked sweet and sour tastes, so he changed the spicy pork slices to sweet and sour flavors, and served them with fruits, and the pot wrapped pork came out and became the first dish in Harbin. The practice of pot-wrapped meat is divided into old-fashioned and new-fashioned. The old-fashioned pot wrapped meat is to slice the pork loin and marinate it into flavor, wrap it in fried pulp and fry it in the pot until golden brown, and then put it in the pot with sugar, white vinegar, salt and sesame oil to make a clear sauce, stir-fry and thicken. The new style of pot wrapped meat is to sprinkle tomato sauce when it comes out of the pot and stir-fry, add more sugar, boil the juice until thick, like thickening, and then stir the meat slices evenly. The characteristics of the pot wrapped meat are golden or ruddy in color, crispy on the outside and tender on the inside, sweet and sour, and the sauce is full of mouthful.
From here, we can see that the key to the pot wrapped meat lies in the frying of the meat slices and the preparation of the sauce, the meat slices should be fried to crisp, and the sauce should be poured thickly. If the slices of meat are not fried crispy enough, or the sauce is not thick enough, it will affect the texture and flavor of the meat. And if the meat slices are fried too thinly, or the sauce is poured too much, it will cause the pot to be distorted, or even become a pot of meat full of crispy shells.
So, why did the woman buy the pot-wrapped meat have no meat? There could be several reasons for this:
In order to save costs, stall owners use very thin slices of meat, or use other parts of lean meat, or use substitutes such as chicken, causing the slices to shrink or crumble during the frying process, forming a crispy shell.
In order to increase the weight, the stall owner used a lot of fried pulp, or used a lot of starch, or used a lot of sauce, resulting in the meat slices being wrapped or soaked during the frying process, forming a crispy shell.
In order to improve efficiency, the stall owner used a very high oil temperature, or used a long frying time, or used many times of frying, causing the meat slices to dry out or brown during the frying process, forming a crispy shell.
In order to look good, the stall owner uses a lot of pigments, or uses a lot of sugar, or uses a lot of tomato sauce, which causes the meat slices to change color or sweeten during the frying process, forming a crispy shell.
Whatever the reason, it shows that the stall owner's conscience is not there, he does not respect the authentic practice of pot-wrapped meat, nor does he respect the taste of consumers, and only thinks about making money, not about quality. This kind of pot-wrapped meat is not only not delicious, but also may cause harm to human health. Such stall owners are not only untrustworthy, but may also break the law. This kind of pot-wrapped meat is not worth trying, let alone recommending.
Therefore, when we eat pot-wrapped meat, we must choose a regular restaurant or stall, we must see the thickness and color of the meat slices clearly, we must take a bite to try the texture and taste, we must distinguish the real from the fake and the good from the bad, do not be confused by the appearance, do not be **siphoned**, do not be attracted by fame, do not be deceived by fakes, and do not let your stomach and wallet hurt.
Pot wrapped pork is a delicious Northeast dish, but also a dish with a story, it not only represents the flavor and style of Northeast people, but also represents the innovation and inheritance of Northeast people, it is not only a delicacy, but also a culture. We should respect and appreciate the history and value of pot meat, and we should also protect and carry forward the quality and characteristics of pot meat, and not let it be counterfeited and degraded, and not let it lose its charm and soul. Let's taste authentic pot meat, feel the taste of Northeast China, and share the story of Northeast China.
The woman bought 20 yuan pot wrapped meat, only to see that the pot bun did not see the meat