Chinese Food
Pork in pot
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Guobaorou is a famous northeast dish. Generally speaking, dishes pay attention to color, fragrance, taste and style. But this dish also needs to add a sound , that is, when chewing, it should make a sound similar to that when eating bracts. This is a sign of crispness. This is Zheng Xingwen, the founder of daotaifu cuisine in Harbin and the first chief chef of daotaidu Xueying in Binjiang Taoism Bureau. In order to adapt to the taste of foreign guests, he changed the original salty and fresh burnt meat into the dishes with sour and sweet taste. This change made Harbin appear the first dishes. Zheng Xingwen called it pot fried meat according to the way of dishes. It may be that foreigners have some pronunciation problems when ordering. It's called pot wrapped meat now. Guobaorou is not only a kind of food, but also a kind of culture.
Cooking ingredients
Cooking Steps
Step1:It's red and bright in color. It's tender on the outside and sweet and salty on the insid
Step2:Slice pork tenderloin. After slicing, beat the meat with the back of the knife to cut its tissue. Marinate it with salt and cooking wine for a while.
Step3:Unfold the marinated meat slices one by one and dip them in dry starch, and then set them in an oil pan with more than 70% water starch (a little salad oil can be poured into the water starch). When the oil is slightly rolling, put the meat slices again and fry them again. Fry until golden yellow, remove and control the drying. Or fry again. This will make the meat crisper.
Step4:Leave the oil in the wok. Stir in tomato sauce, onion, ginger, white vinegar, sugar and salt. Add 2 tbsp water to mix. Goushui starch. Turn to medium heat until the soup is bubbling. Pour in half a scoop of oil. Stir in the meat slices.
Step5:The plate is too small. It's stained everywhere. It's not showing off. I have to upload a picture of the pot... Heh
Cooking tips:As long as we master a few key points, we will be able to do better. One is to make a good bottom (cooking wine, salt, dry starch and then put them into the pot one by one). The other is to avoid the fire at home. Don't fry for the first time. Don't stay in the pot for too long when the oil is over heated. When the oil temperature rises, fry again until it is tender and golden in the crisp. Third, turn the heat to reserve the oil. Pour in the onion and ginger ketchup. Stir fry the red oil, then pour in a little water, add sugar, vinegar, a little salt, hook water starch. Turn to medium heat until the soup is bubbling. Pour in half a scoop of oil . stir fry the meat slices evenly. The color is red and bright. It is tender outside and crisp inside. It is sour, sweet and salty. The above proportion of main ingredients and seasonings is more or less not a problem according to your own experience.. Don't put cilantro in it. MSG. Garlic oil and so on. The guobaorou made in that way is quite different. Zheng Xingwen, the founder of guobaorou, will die in his grave. There are skills in making delicious dishes.
