Double Cooked Pork Slices

The pot of meat, formerly known as the pot of blasting meat, is a northeastern dish. During the Guangxu period, it was created by the hand of Zheng Xingwen, the chef of Yin Du Xuexue, Harbin. The pot of meat is adapted to the taste of foreign guests, and the savory taste of "scorched pork strips" has been changed into a sweet and sour taste. The pork tenderloin slices are usually marinated in savory, wrapped in deep-fried syrup, fried in a pot until golden brown, and then boiled in a pan.