Pot-wrapped meat is a very home-cooked dish, salty and sweet, sweet and sour, very delicious, now let's take a look at the method of pot-wrapped meat.

Ingredients and condiments needed to prepare Harbin pot-stewed meat: pork tenderloin, potato starch, sugar, corn oil, salt, rice vinegar, onion, ginger, garlic and carrot.

Harbin pot meat practice;

1. Wash the pork, slice it and add some salt.

2. Pour in a proper amount of cooking wine, grab it evenly by hand and marinate for a while.

3. Pour the potato starch into a bowl, pour some water and soak for 30 minutes.

4. When the water floats on the surface, pour out the water and pour the starch into the meat slices.

5. Mix well for use. Wash onion and ginger and cut into pieces.

6. Wash and shred coriander and carrot for later use.

7. Pour the right amount of oil into the pot, heat it and add the sliced meat to stir fry.

8. Fry until it bubbles and floats on the water, then put it in a bowl.

9. Heat the oil again, add the meat and fry it again until it is brown. Take it out.

10. Drain the oil, put it in a bowl, pour out the oil, and add appropriate amount of sugar and white vinegar.

1 1. Cook over medium heat until it thickens, then pour in all seasonings and ingredients and stir-fry for a while.

12. Turn to high heat, pour in the meat, stir well and hang the juice.

Tips on pot-wrapped meat in Harbin;

1. Slices of meat should be fried in a pot one by one.

2. If you like sweet wine, put more sugar; Like sour wine, put more vinegar.

3. The sliced meat should be fried twice to make the taste more crisp and not feel particularly greasy when eating.

4. Finally, pay attention to the speed of meat slices, and move quickly, otherwise the taste will get worse.