Chinese Food
Pork in pot
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Guobaorou, also known as guobaorou, is a northeast dish. It's said that in Northeast restaurants, pot and baorou is a very popular dish. It's also very famous. Actually, I'm quite puzzled. The sour and sweet taste doesn't conform to the forthright character of the northeast people. But the big piece is a little close. It's golden in color. It's sweet and sour. It's charred outside and tender inside. It's drunk and delicious. Whatever the dish it is. I like it anyway. I watch TV to learn how to make pot meat. It doesn't look like three portions. Let's see how to make pot meat at home.
Cooking ingredients
Cooking Steps
Step1:Cut the tenderloin into 0.4cm slices. Shred the onion and ginger. Slice the garlic.
Step2:First put salt in the meat slices. Mix well with your hands. Then put in rice wine, white pepper and egg white and marinate for half an hour.
Step3:Mix the corn starch, water and oil. Stir well to make starch paste. Put the sauce in the bowl. Stir well.
Step4:In the hot pot, pour in the cold oil. After the meat slices are marinated, dip in the dry starch first. Then put the meat slices dipped in the starch into the starch paste and wrap a layer of wet starch paste.
Step5:When the oil is 70% hot, put the meat slices wrapped in the paste into the pot and fry until golden. Remove the oil.
Step6:Pour all the meat slices out into the pot and fry for another minute or so. Drain the oil.
Step7:Keep the bottom oil in the pot. Put in the shredded onion and ginger, garlic slices. Stir fry the flavor and put in the meat slices.
Step8:Pour the juice into the pot. Stir fry until the juice is evenly wrapped on the meat slices. Sprinkle with coriander stem at last.
Cooking tips:* * * sliced meat should be cut as thin and even as possible. When marinating, it can make the meat taste better. ***The second time frying the meat slices can evaporate all the water in the meat, so the skin taste of the fried meat is crispy. There are skills in making delicious dishes.
