Main material: Lean pork taken from under the spinal column of a hog 150 grams, 5 grams of spring onions, 5 grams of gingers, 10 grams of carrot, 1 leaf of coriander, starch of maize is 50 grams, water starch is 100 grams, cooking wine is 2 Teaspoon ( 10 ml) ,A teaspoon of salt (2 grams)
batching: Grow and smoke 1 Soup spoon( 1 μm l) , A soup spoon of vinegar (15 ml) ,1 of white sugar Soup spoon( 15 grams) ,A teaspoon of salt (2 grams) ,1 of cooking wine Soup spoon( 15 ml)

delicious pot of bags meat method:
1 , Prepare the material
2, the lean pork taken from under the spinal column of a hog is sliced, 2 teaspoons of cooking wine (10 ml) put ,A teaspoon of salt (2 grams) Salt br /> 3 down for a moment ', adhere to the starch of maize a block of meat slices, all wrap up in, thick a bit,tremble again,then It is for water starch
4,fry oil cauldrons lower to the golden yellow /> 5,bomb after bombing well again all /> 6, unless last oil at pan again, last carrot silk and then, spring onions silk, ginger silk,
7,it quench into meat slices
8, put and flavour again Material
9, put coriander blow pan finally.

note:
in 1, dish Northeastern dish,especially Harbin representative most.
2,be careful order: 1 , Dip in superficial using and frying the powder or maize starch, the paste can't use the egg with water starch. Using the egg is soft. 2, seasoning can turn on the water starch, this to different from sour sweet of tenderloin. And must use the pond in the sour sweet tenderloin seasoning Powder 3, after bombing well, must bomb again, this is the key to guaranteeing crisply. 4, there is no tomato juice in the most traditional pots of bags meat.
3, carrot of inside,coriander leaf, ginger, had better cut by filament.