pot meat
Guobao Pork, formerly known as "Guobao Pork", is an authentic ice city (Harbin) cuisine produced by Zheng Xingwen, the special chef of Du Xueying, the prefect of Daotai Prefecture in Harbin, and the "ancestor of Binjiang cuisine". Because you use a quick fire to stir-fry, heat the iron pan, pour the juice into the pan, and soak it into the meat, it is called "pot fried meat". However, foreigners can't read the sound "pop" well. Over time,"pot fried meat" becomes "pot wrapped meat". Before the Xi'an Incident, since the three northeastern provinces were under the jurisdiction of the Zhang family, many dishes in Daotai Prefecture were banned and private dishes and could not be eaten by the common people. In 1911, Zheng Xingwen was highly praised by representatives of various countries participating in the International Plague Research Conference held in Fengtian (now Shenyang) for his superb cooking skills, and was awarded the honorary plaque "Binjiang Food Ancestor" by the conference. Since then, pot wrapped meat has become famous. After Japan occupied Heilongjiang, Zhang Xueliang's control over parts of Northeast China gradually relaxed, some folk crafts and delicious recipes gradually flowed out, and pot wrapped meat began to spread in Harbin and outside. Later, when they came to Liaoning, Liaoning people added their own transformation to it. The final step was to use ketchup or ketchup. The appearance was very similar to Harbin's "cherry meat" and reduced the original crispy and golden color of the pot wrapped meat (pot fried meat). Chefs from Longquan Villa once showed Shenyang's version of high-quality "pot wrapped meat" at the National TV Cooking Competition. Now, the great-grandson of "Binjiang Food Ancestor" has opened his own cuisine at No. 48 Huayuan Street, Harbin, inheriting the unique characteristics of Binjiang Food Culture. If you want to eat authentic guobao meat, you can only eat it in Harbin. Whether it is in the streets or in the restaurant that is the successor of Binjiang Shanzu, as long as you are an authentic Harbin chef, you can show you the "food culture" that has been passed down for a century in Ice City.
Recipe Recommendations
- pork loin appropriate amount
- eggs appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sour and salty
- burn
- ten minutes
- simple
Steps for pot meat
1
Cut pork into 5mm slices, add egg green, pepper powder, chicken essence, and salt and cooking wine. Stir well and let aside for 3 minutes.
2
Shred green onion, ginger and garlic for use in the cured meat, stick to dry starch (for frying crispy)
3
Put starch in the bowl, add water and oil (for good frying effect), adjust to make it sticky, add meat slices and wrap them with paste.
4
Heat the oil to 70% heat, add the meat slices, and fry until golden brown and crispy when you can see the outside. In order to make the meat golden, the effect is better. You can re-bomb it again.
5
Mix juice: soy sauce: vinegar: sugar 1:4:2. (Mix according to your own taste)
6
Put the oil in the pan, saute the shallots, ginger and garlic, add the fried meat, increase the heat, sprinkle with the juice, and stir fry twice. That's fine. Please see the completed picture.
7
When I cooked it, after putting the juice on it, the frying time took a little longer, so the outside was not very crisp.