Chinese Food
Northeast home cooked pot and baorou
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My favorite three dishes since I was a child: pot, baorou, braised pork ribs, fish flavored shredded pork, but more and more restaurants have a strange taste. When I grow up, I can finally make my favorite taste. It's not so hard that meat dishes are spicy.
Cooking ingredients
Cooking Steps
Step1:250g of pork loin is changed to 0.51cm thin slic
Step2:Add 1 tablespoon salt, 2 tablespoons cooking wine, a little pepper and salt for 10 minute
Step3:Shred onion, ginger, carrot and coriande
Step4:Tomato juice, 2 teaspoons soy sauce, 2 teaspoons vinegar, 3 teaspoons sugar, 1 tablespoon ketchup, mix well and set asid
Step5:Put thick starch on the salted meat slice
Step6:Heat the oil in the pot to 60% heat and fry until golden brow
Step7:Heat the oil to 80% again, and then fry until the meat is tender and golde
Step8:Add a small amount of oil into the oil pan, stir fry onion, ginger, carrot, coriander, stir fry until fragrant, add tomato juice, stir fry the meat until the color is even, and then out of the pan
Cooking tips:1. Starch juice should not be too thin or thick. It is best to make the meat fully mixed with starch juice. 2. The amount of tomato juice can be increased moderately but the proportion remains unchanged. 3. The oil temperature of fried meat should be well controlled. The first fried meat should be about 60% hot and the double-sided golden yellow should be made by small fire. The second fried meat should be heated to 80% hot. There are skills in making delicious dishes.
