Chinese Food
Northeast traditional dish shoulder handle - pot and baorou
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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. 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.
