Chinese Food
Old delicious. How about it? |Fried pork in pot
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Guobaorou is a famous dish in Northeast China. It originated in Harbin and was originally made to adapt to the taste of foreign guests. Now, it is one of the necessary dishes in every authentic northeast restaurant. Diners all know that in a table full of spicy and salty dishes, it is necessary to order a crispy pot meat. This table is the perfect match. But diners may not know. Such a seemingly simple pork dish has many requirements for details. That's why you'll find that some northeast restaurants don't make authentic or delicious pot and baorou. When I studied the pot and baorou recipe carefully, it made me wonder how clever the cooking was. After the pork is wrapped in a carefully made frying coat, it needs to go through two layers of frying, one is deep fried, two is deep fried, three is juiced. Every kind of raw material, every timing and every time of fire should be precisely controlled. Any slight change will affect the effect of the finished product.
Cooking ingredients
Cooking Steps
Step1:Prepare shredded carrots, shredded scallion, chopped ginger and garlic, and chopped coriander.
Step2:Place pork tenderloin at room temperature.
Step3:Cut the pork loin into slices about 6 mm thick.
Step4:Put the sliced meat in a bowl. Pour in 1 tbsp of raw soy sauce, 1 / 2 tsp of salt, 1 tbsp of Shaoxing yellow rice wine and 3 tbsp of water. Stir until well mixed with pork. Cover the bowl with plastic wrap and refrigerate. Cut the meat into thick slices. Soak it in the marinade and refrigerate it before cooking. It can ensure the meat is fresh, tender and juicy.
Step5:In a larger bowl, add potato starch and 350g water. Stir until the starch is completely dissolved. Allow to stand for 15 minutes. Allow starch to settle completely to the bottom of the bowl. Potato starch is the key to this dish. It can't be replaced. Starch paste covers the meat pieces to form a frying coat. It can make the newly fried meat pieces crunch properly. When you have used potato starch, you will know its magical effect. It can be used in other dishes flexibl
Step6:Now make sweet and sour juice. Mix sugar, vinegar, 1 / 2 teaspoon salt and sesame oil. Stir until completely dissolved. Set aside. This is the part of this dish that can be adjusted according to your own taste. It's up to you to decide whether it's sour, sweet, concentrated or light. This topping can make the pot meat look bright and attractive. If the taste is just right for you, it's great.
Step7:Take the starch water. Slowly pour out the upper water. Leave the potato starch paste at the bottom of the bowl.
Step8:Put the fillet into the starch paste. Grasp the meat and starch evenly by hand. If you think it's a little too dry, add one tablespoon of water at a time and grasp it well until the consistency is right.
Step9:Pour enough oil into a deep pot. Heat slowly to 120 ℃ to 150 ℃. When making it for the first time, you can use a kitchen thermometer to ensure that the oil temperature is appropriate. Compared with the common meat fried, the oil temperature is a little low. But for the pot wrapped meat, the relative low-temperature fried can ensure the crispness on the outside and the freshness and tenderness on the inside at the same time. Carefully put the meat into the oil one by one in several batches. Leave a gap in the middle to prevent the meat from sticking together.
Step10:Fry each batch for 2 minutes. Then transfer it to a plate padded with kitchen paper or a rack that can drain oil.
Step11:After all the slices have been fried once. Agai
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Cooking tips:Note - 1 tablespoon = 15g. 1 teaspoon = 5g, please pay attention to [food experts]. Share more food and information together. There are skills in making delicious dishes.
