Name: Traditional Pot Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Tenderloin; Some shallot; Some ginger; Some garlic; Some carrot; Some parsley; Some White vinegar; Some Sugar; Some Soy sauce; Some Refined salt; Some starch

Traditional Pot Pork

by yangtd

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

[Boiled Pork in Pot] Originated in Harbin and famous in the three provinces of Northeast China, it is a hard dish in Northeastern cuisine. There is a western name "French-style syrup-style soft fried pork chop"; a man who can cook meat in a pot will become a treasure among the people of the Northeast; a girl who can cook meat in a pot will master the high-level skills of a wife in the Northeast; the sky will fall If you want to wrap the meat in a pot, you must first observe its golden color, bite it crisply, chew it softly, eat it sweet and sour, and have no sense of smell, so you can't help yourself with saliva and never tire of eating it! In the Northeast, you can be the older sister of your elder brother by picking garlic, and you can be the elder brother's woman if you can cook meat in a pot! ! "

Traditional Pot Pork

1. Appropriate amount of starch, add water and stir well, let stand for 10 minutes

2. After sedimentation, carefully pour the water on it

3. Remove the fascia from the pork tenderloin and cut into large slices of 1.5~2.0mm, rinse with water and dry, add appropriate amount of salt to stir evenly