Chinese Food
Authentic Chifeng guobaorou
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When it comes to northeast cuisine, you may first think of famous dish pot and baorou. For the taste of authentic pot meat, it may be the only cause of internal contradictions in Northeast China. Harbin, as the origin of guobaorou, has always been an excellent representative of the sweet and sour taste; Shenyang cuisine believes that tomato sauce is the soul of guobaorou; and in Chifeng, Inner Mongolia, ordering a plate of sweet guobaorou is a joke. I don't stand for any authentic team on the issue of which flavor of pot meat is right or wrong. After all, everyone's taste is different. Naturally, there are personal preferences. But as a Chifeng person, today we are going to make the old-fashioned Xiankou pot and baorou with you. Let's take a look at the steps. Super simple family style version.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Pour sauce, vinegar, sugar and salt into the bowl and adjust the juice (the ratio I use is 10-10-2-1). Make some adjustments according to your personal taste.
Step2:Soak the starch in advance (as thick as possible but without bulking). Slice the tenderloin and put it into the starch water slurr
Step3:Heat 70% of the oil pan. Put in the sirloin meat wrapped in starch paste and fry for 3 minutes to 8 minutes. Remove.
Step4:The oil pan is heated again. Pour the newly fried meat into the pan again and fry for another minute, then fish out.
Step5:Leave a little oil in the pan. Add in the garlic slices and stir fry until done. Pour in the prepared soup and stir fry to make the flavor.
Step6:Pour in the fried meat. Stir well, then add the coriander and stir for a few times to get out of the pot.
Step7:The authentic Chifeng Xiankou pot is out of the pot.
Cooking tips:1. The function of white sugar is to freshen and color, so it must not be added too much. Otherwise it's too sweet to eat. 2. Starch paste is the key to the success of this dish. It's too thin to hang. It's too thick to stir. So it's better to be in a viscous but fluid state. When the novice is not sure how to fry, turn on a small fire. Hang a piece of pulp to fry one piece. There are skills in making delicious dishes.
