锅包肉原名锅爆肉是一道东北菜，光绪年间始创自哈尔滨道台府府尹杜学赢厨师郑兴文之手。成菜后，色泽金黄，口味酸甜。
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.
清朝，旗人郑兴文6岁随父来到北京，渐渐对厨艺产生了兴趣，后拜淮阳菜传人陈才保（音）门下。1907年，郑兴文到哈尔滨滨江道衙门，当上官厨，给道台杜学瀛料理膳食。道台府里经常会宴请国外宾客，尤其是俄罗斯客人。由于外国人喜欢吃甜酸口味。杜学瀛就命府内厨师变换菜肴口味。郑兴文就把原来咸鲜口味的“焦烧肉条”改成了酸甜口味的菜肴，这一改使哈尔滨成为锅包肉的起源地。
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.
这道菜让俄罗斯客人非常喜欢，每次吃饭都要点这道菜。由于用急火快炒，把铁锅烧热，把汁淋到锅里，浸透到肉里，所以起名叫“锅爆肉”。俄罗斯人发“爆”音为包，时间一长，“锅爆肉”就演变成为“锅包肉”。
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"
西安事变以前，东三省归属张氏家族管辖，很多道台府里的菜，都属于禁菜、私菜。日本侵占黑龙江以后，一些民间工艺、美食菜谱逐渐外流，锅包肉也开始在哈尔滨以及外部流传。辽宁人对锅包肉进行了改造，最后一步改用番茄酱或者番茄沙司，外观像极了哈尔滨的“樱桃肉”，减少了锅包肉原有的香酥金黄。
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.
做法：
Making method
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
步骤：
Step：
1、300g猪里脊肉洗净，切成3mm厚的肉片，加7g盐、1勺料酒、1个鸡蛋、100g淀粉和100g清水拌匀，腌制15分钟。
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.
2、酱汁：60g糖、90g白醋、10g米醋和3g盐调成酱汁。
Sauce: 60g sugar, 90g white vinegar, 10 gice vinegar and 3G salt to make a sauce.
3、起油锅烧至160度（可以取一滴面糊滴入油中，浮起后说明已达到可炸肉的温度），下肉片炸约3分钟至变色，捞出冷却；同样的方法复炸第二次，待略微变黄时，捞出冷却；复炸第三次时，油温需烧至180度，最后炸至色呈金黄，捞出备用。
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.
4、热锅冷油，放入适量京葱丝、姜丝和蒜末爆香，加少许胡萝卜丝和第二步的酱汁，中火翻炒片刻，待汁水变浓稠时，下炸好的肉片翻炒均匀。
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.
5、盛出，点缀几片香菜，锅包肉完成！
Hold on to the plate, adorn a few coriander, finish it!