Why can t you make the dish of pot wrapped pork in the Northeast in the south?

Pot wrapped meat, formerly known as pot fried meat, is a Northeast dish, which was created in the Guangxu period from the hands of Zheng Xingwen, the chef of Yin Du Xueying, the governor of Harbin Daotaifu. After the dish is cooked, the color is golden and the taste is sweet and sour。In order to adapt to the taste of foreign guests, the salty and fresh taste of "charred pork strips" was changed into a dishDishes with sweet and sour flavors.

Usually the pork loin is sliced and marinated, wrapped in fried pulp, fried in a pot until golden brown, and then stir-fried in the pot to thicken.

The characteristics of the Northeast pot wrapped meat: the pot wrapped meat is made of pork loin and starch, which is fried twice, one is fried, the other is fried, and the juice is garnished with coriander when it comes out of the pot. The appearance is red and white, the meat is charred on the outside and tender on the inside, slightly sour and slightly sweet.

Pork tenderloin contains high-quality protein, fat, vitamins, etc., which are needed for human growth and development, and the meat is tender and easy to digest. In addition, heme (organic iron) and cysteine, which promotes iron absorption, can improve iron deficiency anemia. Pork is mainly used for the treatment of fever, thirst, thinness, kidney deficiency, postpartum blood deficiency, dry cough, constipation, deficiency, yin, dryness, liver yin, moisturizing skin, urination and thirst.

The precautions for making authentic pot wrapped meat are also unique to the Northeast taste, which cannot be learned elsewhere：1.After the pork slices are stained with cornstarch, shake off the excess powder lightly to avoid too thick coatings after frying and affecting the taste of the meat.

2.The pork slices should be fried in the pan one by one, and they should be separated from time to time to avoid the meat slices sticking into a ball and not being fried evenly and thoroughly. 3.

When preparing the sauce, try the flavor and adjust the seasoning until the sauce is sweet and sour. 4.The pork should be sliced into larger slices, so that it can be evenly coated with fried pulp, and it is easy to fry and fry thoroughly, and it tastes more delicious.

5.The key to the production of pot shell meat lies in the fried pulp and the sauce, the former is subject to picking up an appropriate amount of fried pulp and pouring it down; In the latter, the cornstarch should not be put too much, otherwise the sauce will stick the meat slices together and it will be difficult to separate.

There are several main reasons why the south can't make the dish of pot-wrapped pork in the northeast.

The problem of ingredients. Pork tenderloin is used in the northeast, which is tender and delicate, while pork commonly used in the south is usually pork belly or lean meat, which is relatively more greasy. Therefore, even if the south makes pot-wrapped meat, it is difficult to achieve the same delicate taste as the northeast's pot-wrapped meat.

Cooking skills are different. When frying the meat in the pot, it is necessary to use the technique of high temperature and quick frying, so that the effect of crispy on the outside and tender on the inside is the best. However, the climate in the south is hot and humid, and it is easy to get damp during the frying process, resulting in a poor taste.

In the south, induction cookers or electric fryers are generally used to cook food, while in the northeast, traditional iron pots and stoves are more used to prepare food. There is a big difference between the two methods in conduction and temperature control, so it affects the taste and texture of the pot wrapped meat.

The difference in the taste of the spice is also a key factor. Southerners tend to be sweet, sour and light, while northeastern cuisine is salty. Steamed pork needs to be seasoned with a lot of soy sauce, cooking wine, and sugar, giving it a unique salty and sweet taste.

When southern chefs try to make pot-wrapped meat, they may be limited by taste habits and cannot fully restore the flavor of northeastern pot-wrapped meat.

Due to the differences in ingredients, cooking techniques, and seasoning tastes, it is difficult for the south to make the same taste and texture as the northeastern pot wrapped meat. Even though there are similar dishes in the South, they often differ in the choice of ingredients, the way they are made, and the tastes they take. Each place has its own unique food culture, which is also the charm of Chinese cuisine.

Although the south cannot completely restore the pot wrapped meat in the northeast, it can create dishes that are more suitable for the taste of the south according to the local characteristics and ingredients, so that everyone can enjoy the food culture of different regions.

Because it is a northeastern dish. It has a Tohoku flavor that is difficult to make in other places.

Because the south does not have some conditions for making pot-wrapped meat, it can't make that kind of taste.

It may be because of the ingredients, or it may be because of the skills of a simple chef.

Because what other places do is not authentic, you can't learn the essence of the Northeast.

Because the sauce in the south is different from the north, the taste of the other side cannot be achieved.

Because the ingredients are different, the cooking tools used are also different, and the seasonings are different.

That's because the ingredients in the south aren't as good as those in the northeast, and the local spices are different.

Because it may be because of pork, pigs in the south are fatter and softer to eat.

This may be due to the fact that you can't find the same ingredients in the south.

This may be due to the different regions, so there are differences in materials and everything.

Originally, the production aspect and the meat taking aspect were only available in the Northeast.

Eat pot wrapped meat in Shenyang.

They like to use tomato juice to make soup, and the pot-wrapped meat is also sweet and sour. If in other Northeast cities, the pot wrapped meat is sweet and salty, no matter how different the taste is, but the method is basically similar, it is charred on the outside and tender on the inside, crispy and delicious. Here's how to make it:

1. Take 300 grams of pork loin, cut it into large slices with centimeter thickness, soak it in cold water for one hour, and put it in Heilongjiang potato starch.

100 grams, add water and soak for two hours, remove the upper layer of water, take the precipitated wet powder, drain the meat slices and add three grams of salt, seasoning, <>

Is it authentic How to verify When the pot wrapped meat comes up, you can smell a sour feeling in your nose The first bite of it will be in your mouth and you will feel choked by the sour taste Chew it in your mouth and be crispy on the outside and tender on the inside It's okay Northeast people didn't like sweet and sour meat dishes in the past, and the chef invented this dish in order to cook for the Soviets and cater to their tastes. After frying, put sweet and sour ginger shreds, and don't put other chopped green onions, don't put things casually, and make a strange taste.

The method, first of all, is the meat, the tenderloin.

Or cut the plum meat into slices, pat it with the back of a knife, and put it in the batter that has been processed. The part of the slurry is very important, generally use potato starch, add water, and soak it a few hours in advance. Fry the skin crispy and take it out, then wait for the oil temperature to rise to 7 into the heat and fry it again into the main ingredient, fry it until the outside is crispy and tender inside, quickly pour it out, heat the bottom oil in the pot and fry the ingredients until fragrant, fry it in the seasoned sauce, quickly fry it with the main ingredient, pour it into the plate, and the dish is completed.

Mix the sauce, the sweet and sour ratio is about one to one, according to your own taste! Add shredded green onion, shredded ginger, shredded carrot! Add the sliced meat, stir-fry a few times and you're ready to go! Add custard powder.

Stir the cornstarch with an appropriate amount of water, heat and fry in the pan. Boil seven or eight percent of the pork loin slices at oil temperature, fry until the appearance of the meat slices is firm, and there is a crisp sound when you press it by hand, and then wait for the oil temperature to rise when it is hot, fry it in the oil pan for a minute or two, and remove it for later use. Shallots.

The first thing I thought of was my hometown in the Northeast, in the Northeast this is a well-known famous dish, whether it is a large or small banquet or a family gathering, this is an indispensable famous dish, today Shallot will take you to understand this Northeast famous dish!

I feel very good about it, every time I go to my friend's house, he will ask him to cook this famous dish for me, which is very different from our southern cuisine, and I like to eat it very much.

The taste is very good, because the meat used in this dish is very tasty and not too hard.

The famous dish of Northeast China, pot-wrapped meat, tastes very good, tastes quite crispy, and tastes sweet and sour.

The famous dish of Northeast China, the pot wrapped meat, tastes crispy on the outside and tender on the inside, sweet and sour, and the taste is particularly good.

The famous dish of Northeast China is a modern pork loin as the main raw material with carrots, and then add pepper and spices such as green onions, ginger and garlic to marinate, fry in the oil pan, and then pour the sweet and sour ingredients to make a special dish, the practice of this dish is not complicated, but the taste is particularly good, many people like to eat, it is oily but not greasy, sweet and sour and refreshing.

1. Ingredients for making pot-wrapped meat

If you want to make delicious pot-wrapped meat at home, you must know what ingredients you need to prepare to make pot-wrapped meat, it needs to prepare 500 grams of fresh pork tenderloin, a carrot, white pepper, an appropriate amount of tomato paste, green onions, ginger, garlic and coriander and starch, as well as sugar, white vinegar, edible salt and liquor.

Second, the method and steps of making pot wrapped meat

1. Wash the prepared fresh pork tenderloin and dry the surface moisture, then cut it longitudinally into slices of about three millimeters, put it in a bowl and add an appropriate amount of edible salt, cooking wine and white pepper, grasp it well with your hands and marinate for 15 minutes. Put the prepared starch and water together and slowly mix it into a thin batter.

2. Put a sufficient amount of cooking oil in the wok, heat the oil temperature 5 into the heat, take a small amount of batter ground, and sincerely say that Juventus has and is to dip the marinated meat slices into the appropriate amount of batter and fry them in hot oil. Fry for about a minute, and when the meat slices in the pan are firm, remove the oil. Increase the heat to increase the oil temperature by 8%, pour the fried meat slices back into the pot, stir constantly with chopsticks, and take it out for later use after frying it until golden brown.

3. Take an appropriate amount of tomato sauce and an appropriate amount of sugar and a small amount of white vinegar and edible salt and mix them together to make a sauce, cut the carrots into thin strips after washing, put an appropriate amount of cooking oil in the pot and heat them and put in the shredded carrots and stir-fry evenly, and then put the adjusted sauce in the pot and stir-fry quickly, when the juice in the pot becomes thick, put the fried meat slices into the pot and stir-fry together, and after stirring well, it will be directly out of the pot and put on the plate.

I like to eat this dish, the taste of the famous Northeast dish pot wrapped meat is particularly good, and after eating, you will feel particularly soft and glutinous, and it is also a combination of meat and vegetables, so it is particularly spicy.

The taste is very good, I like to eat this dish, the nutritional value of this dish is also very high, the use of fat and thin pork belly, there is a fat but not greasy feeling.

Pot wrapped pork is a very delicious dish, which is more complicated in the process of making, and this dish tastes crispy on the outside and tender on the inside. Sweet and sour, delicious and delicious.

The tenderloin should be cut into thick slices first, then add some refined salt, cooking wine and egg white, and then put in a bowl of sugar, vinegar, and monosodium glutamate to marinate it with some water starch, and mix the salt and sauce into a sauce. Then put the salad oil in the pot, burn it until it is four or five hot, and then add the tenderloin slices, leave some oil in the pot for impurities to set, stir the underserved branches evenly, add ginger shreds, fry the fragrance, and then put in the fried meat slices, so that it is done.

You need to prepare the fat and thin pork belly, then cut the pork belly into even pieces, then wrap it in flour and put the pork belly into the pot to fry it, then put the ingredients in the pot, and stir-fry the pot meat evenly over high heat, so as to ensure the taste of the Northeast pot meat.

You need to blanch the pork belly in advance, then cut it into thin slices, put it in the pot and fry it, then prepare the ingredients for the pot wrapped meat, put it in the pot and fry it with hot oil until fragrant, and finally pour in the fried pork belly and stir-fry evenly.

The most widely circulated should be pot-wrapped meat, and the widest audience should also be pot-wrapped meat! Secondly, such as boiled meat sections, ground three fresh, random stew, sauerkraut stewed vermicelli, iron pot stewed goose, chicken stewed hazel mushrooms and so on! These dishes are very famous, and they are also very delicious, and I like to eat beautiful and simple meals.

In particular, the side dishes in the three freshs are also liked by most people, soft and glutinous potatoes, sweet eggplants, and green peppers, which are delicious and appetizing.

The pot meat itself is salty, and it is said that it was deliberately changed to a sweet taste in order to receive guests from Ross in Russia, and friends who usually prefer sweeter can try it. The sweet and sour pot-wrapped meat is suitable for both the elderly and children. The most representative of the Northeast depends on the season, spring with the revival of all things, mountain vegetables (spiny old sprouts, willow sprouts, bracken, Cantonese vegetables, cat's paws, water celery, large-leaf celery, eleutherococcus senticosus......Kaijiang fish (duck road fish, fish fish, pike, willow root fish, flower loach, all wild) is absolutely green food and nutritious.

But what you like is the best, this depends on personal appetite and preferences, some people like to eat pot meat, sweet and sour, some people like to eat, some people also like to eat three fresh, although a little oily, but also very tasteful, I like to guess the meat section is made of chicken, very delicious and not long meat, alas, how to say? I think it has something to do with personal taste, I still like to eat the pork section, I like the chewy, the soft texture, well, there is a Northeast stew, this is also a dish that I like to eat very much, you can't say which dish is the most powerful, you can only say that dish you like to eat the most, as long as it is in your mind, you think it is the best, that is the most powerful.

I think the most representative dish in the Northeast should be the pot wrapped meat, this dish is now being made by chefs all over the country, but the most authentic and delicious one belongs to the chef of Heilongjiang, the pot wrapped meat is crispy on the outside and tender on the inside, the paste is just right, sweet and sour, no tomato sauce, only white vinegar sugar is mixed with sweet and sour sauce, it is really delicious.