Northeast traditional dish shoulder handle

Northeast traditional dish shoulder handle - pot and baorou

(161441 views)

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. After cooking, the color is golden and the taste is sour and sweet. Guobaorou is to adapt to the taste of foreign guests. The burnt pork with salty and fresh taste has been changed into a dish with sour and sweet taste.

Cooking ingredients

Cooking Steps

Step1:Soak potato starch for 15 minute

Step2:Shred the onion, ginger, carrot and parsley for later us

Step3:Slice the tenderloin about 4m

Step4:Add cooking wine, salt and pepper and marinate for 10 minute

Step5:Dry starch on the tenderloi

Step6:By this time, the starch has been soaked. Remove the upper layer of water and add some oil

Step7:Put the marinated tenderloin into the marinated starch and grasp it wel

Step8:Start cooking oi

Step9:Put the meat in the pot one by on

Step10:Fry until golden brown. Wait until the oil temperature is a little smoky. Put in the meat and fry for 20 seconds

Step11:Keep the bottom oil in the pot. Add the ingredients. Sweet and sour juice. Here, add some soy sauce when adding a little salt or mixing the sweet and sour juice

Step12:Quickly stir fry the meat in the pot. Dish ou

Cooking tips:1. The mixing ratio of sweet and vinegar juice is one to one. The sweet and sour are moderate. 2. Paste is the key. Use potato starch with large viscosity. 3. Re fry can make the taste crisper. 4. Add a little oil to wet starch to prevent the meat from sticking when cooking.