Chinese Food
Fried pork in pot with northeast characteristics
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Guobaorou is a famous northeast dish. Every time I go to the Northeast restaurant, I will order guobaorou because it's an exam dish. It's good. Other Northeast dishes will not be worse than our other one. It's specially made. It's delicious. Today I'll teach you how to make this northeast characteristic guobaorou.
Cooking ingredients
Cooking Steps
Step1:Slice pork tenderloin into 5mm thick slices. Shred carrot, onion and ginger. Slice parsle
Step2:Pour salt, soy sauce, white vinegar, sugar and 15ml boiling water into the bowl and mix well
Step3:Potato starch is poured into water. It is made into a thick and continuous paste
Step4:Add oil to the pot and heat it up to 8. Coat the fillet with starch past
Step5:Deep fry it for the first time in the pot until it's se
Step6:After the tenderloin is fried, heat the oil in the pan to 90% of the heat. Put in all tenderloin and fry again. Fry until golden brown on the surface. Control the oil and reserve
Step7:Keep the bottom oil in the pot. Heat it and add the fried meat. Then add ginger, carrot and onion and stir fry.
Step8:Stir fry well and add in the sauce. Stir fry and collect the sauc
Step9:Add coriander. Stir evenl
Step10:Finish. Out of po
Cooking tips:1. Be sure to use potato starch. And the starch is best soaked in water for a period of time. It won't collapse too much when frying. 2. When frying for the first time, throw the meat slices into the pot. Be sure to throw them in the air. In this way, the meat slices won't be rolled up. When frying the meat, you must wait until the oil temperature is enough to fry it again. Once set the shape. Twice fried crispy cooking has skills.
