Chinese Food
Golden color, sour and sweet taste, the best in Chinese New Year's Eve meal
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Double cooked pork slices, formerly known as pot fried pork slices, is a northeast dish. It was created by Zheng Xingwen, a chef from Daotai Prefecture of Harbin during the reign of Guangxu. Pot and baorou are widely spread. They are also popular at state banquets. They are very suitable for serving big meals. When they are finished, they are golden in color and sour and sweet in taste.
Cooking ingredients
Cooking Steps
Step1:1. Choose a piece of fresh pork tenderloin. Cut into about 1cm thick slice
Step2:2. Cut ginger, onion and carrot into shreds for standb
Step3:3. Knock the meat slices with the back of the knife to make them loos
Step4:4. Add shredded ginger and white vinegar. Marinate the meat slices. About 10 minute
Step5:5. 200g starch is mixed with wate
Step6:6. Put the marinated meat slices into the water starch to wrap the pul
Step7:7. Now let's start to mix the sauce, ginger, carrot, onion, white vinegar, sugar, soy sauce and cooking wine. Mix well
Step8:8. Start the pot and burn the oil. When the oil temperature is 60% hot, spread the meat slices on the top and put them into the pot. Fry in medium and small heat for 50 seconds to set the shape
Step9:9. Remove the oil and turn to high heat. Heat the oil to 70% heat. Fry for 30 seconds
Step10:10. Leave a little oil in the pot. Stir fry garlic and add the mixed sauc
Step11:11. Add the fried meat slices. Stir fry the sauce evenly onto the meat slice
Step12:12. The pot is finished.
Cooking tips:1. The pork should be sliced into a larger shape. In this way, the fried slurry can be evenly wrapped. 2. The pork slices should be fried in a pot. They should be separated from time to time to prevent the meat slices from sticking into a ball. They cannot be fried thoroughly. There are skills in making delicious dishes.
