Authentic method of pot-wrapped meat in northeast time-honored brand

The authentic practice of old-fashioned braised pork is as follows:

1, the sliced meat is leg meat, plum blossom meat and tenderloin. You can cut 3mm pieces and marinate them with cooking wine, salt and pepper.

2. Preparation of sweet potato powder: put sweet potato powder into a bowl, add water, stir evenly and let stand 10min, then pour off the water on the surface, which is very sticky.

3. Shred radish and onion for use!

4. Dip the sliced meat in sweet potato powder, fry it in a pot, take it out after setting, and fry it until the surface is brown.

5. Put the fried meat on oil-absorbing paper to absorb oil.

6. Finally, put the oil in the pot, add the onion, garlic and shredded radish, stir fry, add the sweet and sour juice prepared by 1: 1, and add the fried meat slices when the juice is a little sticky.

7, stir fry! It's done.

Introduction:

Pot-wrapped meat Pot-wrapped meat, formerly known as "pot-fried meat", came from senior chef Zheng Xingwen, head of government of Harbin Daotai, Yindu Xue Ying. Because the wok is heated with a sharp fire, the juice is poured into the wok and soaked into the meat, so it is called "wok fried meat".

Russians pronounce the sound "explosion" as a package. Over time, "pan fried meat" became "pan fried meat". Before the incident, because the three northeastern provinces were under the jurisdiction of the Zhang family, many dishes in Daotai House were forbidden and private kitchens.