中国美食之——锅包肉||Chinese Food:Double Cooked Pork Slices
It is a pioneer from the northeast, Guangxu years Harbin daotai government the cook of prefectural magistrate Zheng Xingwen. After cooking, the color and lustre are golden, and the taste is sweet and sour.
The Qing Dynasty, Manchu Zheng Xingwen 6 years old father came to Beijing, there is growing interest in cooking, after worship Huaiyang cuisine successor Chen Caibao (sound) under the door. In 1907, Zheng Xingwen went to the Yamen in Binjiang Road, Harbin, and served as an official chef and served food to Du Xueying. In the mansion, the foreign guests are often banquets, especially the Russian guests. Because foreigners love to eat sweet and sour taste. Du Xueying changed the taste of the dishes from the chef in the mansion. Zheng Xingwen put the original salty taste of the "burn cutlet" into a sweet and sour taste of the dishes, this change makes Harbin become the origin of it.
This dish is very fond of Russian guests, and this dish is essential for every meal. Because of the quick fire, the hot pot is hot, the juice is drenched into the pot and soaked into the meat, so it is called "pot and burst meat". The Russians "burst" sound for the package, for a long time, "pot blasting meat" becomes a "Double Cooked Pork Slices"
The Xi'an incident before, the Zhang family home jurisdiction, many road station house in the dish, dishes, dishes are no private. After the Japanese occupation of Heilongjiang, some folk craft, delicacy recipes gradually drain, also began to spread in Harbin and it outside. Liaoning has carried on the transformation to the last step to it, tomato sauce or tomato sauce, like the appearance of Harbin's "Cherry meat", reducing the original crispy golden pot package of meat.
食材：猪里脊肉 / 鸡蛋 / 胡萝卜 / 姜蒜 / 京葱 / 淀粉 / 白醋 / 糖 / 米醋 / 料酒 / 香菜
Ingredients: Pork Tenderloin / egg / carrots / Ginger / garlic and scallions / starch / vinegar / sugar / vinegar / wine / coriander
300g pork loin wash, cut into 3mm thick slices of meat, add 7g salt, 1 tablespoons wine, 1 eggs, 100g starch and 100g clean water, marinated for 15 minutes.
Sauce: 60g sugar, 90g white vinegar, 10 gice vinegar and 3G salt to make a sauce.
From the pan till 160 degrees (you can take a drop of oil drops into the batter, float after that fried temperature has been reached), under the meat fried about 3 minutes to change color, remove and cool; the same method of complex fried second times, to be slightly yellow, remove and cool; re fried third times. To burn oil temperature to 180 degrees, and finally to fry Secheng golden, remove and reserve.
Hot pot of cold oil, add appropriate amount of Beijing onion, ginger and garlic, add a little carrot and sauce in the second step, the fire stir fry for a while, until the sauce thickens, under the fried pork stir evenly.
Hold on to the plate, adorn a few coriander, finish it!