Chinese Food
Pork in pot
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When it comes to northeast cuisine, it's the first dish of baorou. It's the most authentic dish in Harbin. It's very demanding in craftsmanship. Most of the restaurants in Beijing are made of tomato sauce and juice. It's not delicious. The crispy sweet and sour pot meat evokes the homesickness of every wandering northern wanderer. Pot and pork. We only eat authentic ones.
Cooking ingredients
Cooking Steps
Step1:The fresh pork tenderloin was cut into 7 cm long, 5 cm wide and 0.2 cm thick slices. Marinate with salt and cooking wine for 15 minutes. Then cover the cured meat with dry starch, mix with water starch and a little salad oil to make a thick paste; in addition, use soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, Shuidian powder to make the sauce.
Step2:. put the salad oil in the wok and heat it to 60-70%. First mix the meat pieces with the thick paste. Then unfold the pieces. Put them into the wok one by one. Fry until the outside is crisp and the inside is tender. Take out the drain oil.
Step3:. leave the oil in the bottom of the pot. Fry the ginger and onion. Put in the fried meat slices. Cook in the sauce. Stir well. Then start the pot and dish. Sprinkle with coriander.
Cooking tips:Vinegar with sauce. Fry the meat twice. There are skills in making delicious dishes.
