The so-called orange born in Huainan is orange. The orange born in Huaibei is trifoliate orange. Authentic. It tastes different in different places. This pot of baorou originated in Harbin. It has different tastes in different places. Different meats have different tastes. As for the authentic, it depends on the taste of customers.
Step1:Prepare the material, slice the ridge, cut the scallion, shred the garlic, and then cut them into pieces. Mix the soy sauce, vinegar, sugar, salt, cooking wine, and then prepare the
Step2:Pour the ridge into the water powder and hang the past
Step3:Burn oil in the pot. Use your hands to feel the heat
Step4:Sirloin slices. One piece into the pot. Prevent adhesio
Step5:Small fire explosion. First explosion shapin
Step6:After it's all set, fry it again and take it ou
Step7:Leave oil at the bottom of the pot. Stir fry garlic in a large pot to make it fragran
Step8:Put in the prepared sou
Step9:Pour in the meat germ. Stir quickly. Let the meat germ stick to the sou
Step10:Last out of pot and plat
Cooking tips:Chifeng baorou is salty and fresh. It's important to put sugar instead of sugar, vinegar instead of vinegar. Its flavor depends on salty and fresh. Its crispy meat is tender. In addition, I used mixed starch. I put potato starch, corn starch and sweet potato starch. I soaked them all night at the same time. The next day, I poured out the water. I used wet starch directly. Don't marinate meat. It's easy to get old. There are skills in making delicious dishes.