Traditional fried pork in Northeast style recipe-Chinese Food-best chinese food recipes-cooking food

Traditional fried pork in Northeast style

(156535 views)

When it comes to delicious northeast food, we can't help mentioning a hard dish that many people must order when they go to the restaurant - pot and baorou. Hard dish is our northeast people's name for the big meat dish that is appetizing, affordable and can hold the table. No matter it's a family dinner or a dinner party, there must be several Scene dishes of position C. pot and baorou belongs to this kind. Guobaorou, formerly known as guobaorou, is made of the tenderest pork loin. It is crisp and tender outside the dish, golden in color, sweet and sour. It is suitable for all ages. One bite. The first thing you feel is the sour and sweet taste of the tip of your tongue. The second is the click sound of your teeth touching the crisp surface. The last is the tender tenderloin. Each bite is mixed with crisp, tender, sour and sweet taste of ginger and orange juice. It's very appetizing. It first became popular in Harbin. Later, it developed to different places all over the country. Here we will introduce the traditional practices in Northeast China.

Cooking ingredients

chicken essence:a few

vinegar:1 spoon

vegetable oil:moderate amount

sugar:1 tablespoon

egg:1

corn starch:120g

water:moderate amount

concentrated orange juice:a few

Cooking Steps

Step1:1. Prepare all kinds of materials. I don't have scallions at home. I just use them. 2. Tear off the fascia on the surface of the inner ridge of the pig. Cut the top knife into 3mm thick pieces. Shred onion and ginger. Slice garlic.

Step2:3. Pour corn starch, a little water, salt, chicken essence, eggs and sirloin into a large bowl. Mix well with your hands. Wrap the meat with a thin layer of paste. Marinate it for a while and then fry it. In this way, the meat is not easy to lose water. It is more tender and tasty. 4. Pour some vegetable oil into the iron pot. Heat it to 50% heat. Spread out the slices of meat. Fry in the oil pot.

Step3:5. Use 50% hot oil first. Fry the meat until golden. Remove and drain the excess oil. 6. Heat the oil in the pot to 70%. Pour the meat into the pot and fry.

Step4:7. Fry the meat hard on the surface, deep in the inside, and take out for standby. It's very important to fry again. You have to fry the surface hard. So when you go back to the pot and hook up the sweet and sour juice, the surface is crisp, not easy to soak. The taste is better. 8. Weigh out the right amount of white sugar to mix the sugar and vinegar juice. The ratio of sugar and vinegar is generally 1-1. Sugar can also be slightly more than vinegar, because the back also uses slightly sour orange juice to extract color and fragrance.

Step5:9. Mix sugar, vinegar, a little concentrated orange juice and a little water. 10. Pour into the pot. Heat over low heat until the sugar melts completely. The soup is thick and foamy. Add garlic slices, onion and ginger shreds and stir well.

Step6:11. Pour in the fried meat slices, quickly mix them up, and let the juice evenly wrap on the meat slices. Then put it out. I use the method of mixing sweet and sour juice. Some methods will use tomato sauce to mix sweet and sour juice. Or finally, I will thicken it again. It depends on personal taste. As a northeasterner, I prefer the taste made by our traditional method.