pot meat

The famous Northeast cuisine was pioneered by Zheng Xingwen, a famous chef more than 100 years ago. At that time, Zheng Xingwen changed the original salty and freshly flavored "charred meat pieces" into sweet and sour dishes. This change made Harbin the origin of pot wrapped meat. Zheng Xingwen called it "pot fried meat". Maybe it was because foreigners had pronunciation problems when ordering, and now it is called "pot wrapped meat". Guobao meat has been passed down for four generations. It is not only a delicacy, but also a culture. It witnesses Harbin's century-old history with its own experience.

Almost every restaurant in Northeast China has this dish, and we have also eaten the pot wrapped pork from N's house, but the methods of each house are not much different, and the tastes are all different. Some are sour, some are sweet, some are fried too hard, and some sauces are too thin and hang unevenly. Today, this pot wrapped meat is made according to my favorite taste. The meat is tender, and the sauce is moderately sour and sour. Some peppers are added to make this dish more appetizing! Sour, spicy, salty and sweet, all account for a little, but not much. This is just right in the mouth! And when cutting the meat, you must not cut it too thin. It will easily harden after frying and the taste will be very poor! Of course, you can't fry it for too long, otherwise it will become hard ~ In short, cook this dish according to your favorite taste, and it's best that suits you ~

The home-style version of pot wrapped meat is not authentic ~ As a reference, I personally prefer to eat this way ~