Today we are making 锅包肉 – There is an extra crispy sweet and sour pork. Northern Chinese style. The color is lighter compared to the south Chinese style that you are familiar with. Which I have made it a long time ago. The first time I had this dish at my friend’s college graduation party. He is from dong bei, a northern province. He made this dish and oh my god. It is gone as soon as he put it on the table. People went nuts eating it. Let’s get started.
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