What are the traditional hometown foods that you can't forget?

Pot-paste meat was originally called "pot-paste meat", but the Russian pronunciation of the word "explosion" is "explosion". Over time, "pan fried meat" has evolved into "pan fried meat".

It is rumored that Harbin was mostly Russian in the late Qing Dynasty. Zheng Xingwen, the founder of the old chef, has tried many times to provide Russian friends with China cuisine.

Because Russians love to eat meat, the old man made an improvement on the dish of "sliced meat": on the basis of the original sliced meat, he added sweet and sour flavor, and added accessories such as coriander, onion, ginger and garlic, which reflected the integration of Chinese and Russian food culture elements. Later, on the basis of existing experience, Zheng Xingwen changed the original ingredients into seasonal fruits, which was liked by many foreign friends.

At first, braised pork was a forbidden dish and did not spread among the people. Later, with the opportunity to spread, Harbin became its birthplace, and then it spread all over the three northeastern provinces. However, there are still some differences in the taste of braised pork in the three northeastern provinces, among which the improvement of Liaoning people is the most prominent: the last step of production is to use tomato sauce or tomato sauce, which looks like Harbin's "cherry meat", but there are still some differences from "old-fashioned braised pork".

The appearance of pot-stewed meat, a traditional food, not only embodies the profound historical and cultural connotation of China's traditional food, but also reflects the blending of Chinese and Western food cultures. It is also the recognition of the wide spread of Chinese and Western cultures, and it is an important food link to tell the story of China and spread the voice of China.

Home-cooked practice of pot-wrapped meat

When cooking braised pork, you need to prepare 500 grams of tenderloin, one green bell pepper and one red bell pepper each, and appropriate amount of onion, flour and cooking oil. In addition, ginger, garlic edible salt, spiced powder, sugar, cooking wine, tomato sauce and other seasonings need to be prepared.

Wash the prepared fresh tenderloin, then control the water to dry, cut into pieces about 7 cm long, 5 cm wide and 0.3 cm thick, and marinate with edible salt and cooking wine 10 minute. Take out the marinated meat slices and dip them in dry starch, then make them into paste with salad oil and starch, and then make them into paste with hand soy sauce, sugar, vinegar and fresh soup.

Put the wok on the fire, add salad oil, heat it to 70%, then stick the processed meat slices in the batter, fry them in the oil pan until they are crispy outside and tender inside, and take out and drain the oil. After all the meat slices are fried, put them in the pot again and fry for the second time. When the surface turns golden yellow, take them out and put them on a plate. Then make juice with tomato sauce and other ingredients and pour it directly on it. Add chopped green onion and coriander for decoration.