Chinese Food
Northeast old style pot meat
(162526 views)Guobaorou looks like a simple dish. Actually, it's not easy to do it well. Many people can't do it well. It's not because the dish itself is difficult to do. It's because some skills are not mastered. So the guobaorou made is either too hard, or not crisp, or just paste the pot. Especially when frying pan is used to wrap meat. It's starch or flour. Many people make mistakes. In fact, as long as you master the following points, it's not difficult to make delicious pot meat.
Cooking ingredients
Cooking Steps
Step1:Clean all the materials. Get ready. Start making pot meat.
Step2:Cut pork tenderloin into 1 coin thick slices. Cut carrots, shallots and ginger into long and thin filaments. Then cut garlic into minced garlic. Put it on a plate for use.
Step3:Prepare a bowl of water. Add a little oil.
Step4:Add some corn starch or potato starch, and make a thick paste.
Step5:Put the sliced pork tenderloin into the mixed starch paste. Thicken it a little. Then use your hands or chopsticks to mix it evenly, so that each slice of pork tenderloin is evenly wrapped with starch paste.
Step6:Put some oil into the pot. Heat the oil until it is 50% hot. Fry the fillet covered with starch paste in the oil pot. Fry it over low heat until it is set and then remove it.
Step7:Turn the fire and fry it again. Fry the tenderloin thoroughly. Take it out. Control the oil.
Step8:Pour a little water into the pot. Add half a spoon of sugar. Add some white vinegar, soy sauce and oyster sauce. Add some salt and a little oil. Stir over low heat until sticky.
Step9:Add the minced garlic and stir fry to make it fragrant.
Step10:Put in the fried fillet. Turn the heat to stir fry quickly.
Step11:Then add the shredded carrot, onion and ginger. Stir evenly. The delicious pot and baorou will be out of the pot. Quickly put it on the plate and eat it.
Step12:This dish is read
Cooking tips:1. When frying meat slices, the first time. Oil temperature is the key. Make sure to control the heat at 50% with a small fire. Fry until it's set. Then turn the fire to re fry the meat slices. Fry them thoroughly and crisply. Only in this way can the pot meat be delicious. It's crispy outside and tender inside. 2. Add more sugar and vinegar according to your taste when you stir fry the sugar juice. Put in the fried tenderloin slices. Stir fry quickly over high heat to keep the crispness of the slices to the greatest extent. 3. When wrapping the tenderloin slices, make sure to use starch paste instead of flour paste. There are many kinds of starch. Potato starch, corn starch, mung bean starch and sweet potato starch have better effect and better hanging paste effect. There are skills in making delicious dishes.
