Chinese Food
Traditional pot meat
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Guobaorou, a delicious northeast dish. But now the restaurants are all doing things. So I decided to learn it. I tried this dish for nearly a year before and after, and finally I can do it. Traditionally, potato starch is used for sizing. I found that corn starch is also good. -
Cooking ingredients
Cooking Steps
Step1:When dealing with pork, buy pork tenderloin or regular lean pork. When cutting meat, cut the pork into large pieces about 5mm thick. While cutting pork, put 100g potato starch or corn starch into a bowl, add water and stir well. Let stand (the water on the top of starch will be poured out later
Step2:Cut the pork slices, add salt, egg white, starch, sugar and a little bit of raw soy sauce and marinate them.
Step3:After the water lake powder is still, pour out the water on the surface. Add about three teaspoons of cooking oil and mix well, so that the starch can flow when it is clamped up. There is no resistance in mixing. Put the meat slices into the starch and mix well. When the oil in the pot is 50% hot, use chopsticks to cover the boiled meat slices with starch. Spread out and fry in the oil pot. After the meat slices are fried, heat up the oil and fry again.
Step4:Hot pot of cold oil. Stir fry the onion and ginger. Put in three teaspoons of sugar and vinegar. Thicken with water starch. Add the fried meat slices, chicken essence, salt. Turn the spoon out of the pot.
Cooking tips:1. The authentic pot meat is sour with white vinegar. 2. Soup must not be too much. As little as possible. No need to cover the meat slices. 3. When white vinegar and sugar mix sour and sweet, it will be particularly sour at first. Don't worry. The smell of white vinegar will evaporate in a moment. So don't put sugar hard. 4. If you like, you can pour a little white vinegar into the pot. There are skills in making delicious dishes.
