Chinese Food
Guobaorou, a classic delicacy in Northeast China
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Cooking ingredients
Cooking Steps
Step1:Wash pork. Slice it obliquely. Add 1 / 4 teaspoon salt, 1 tablespoon cooking wine, 1 / 3 teaspoon chicken powder and 2 tablespoons raw meal. Marinate for 30 minutes.
Step2:In an empty bowl, add 2 tablespoons of Haitian gold standard soy sauce, 2 tablespoons of sugar, 3 tablespoons of vinegar, 1 tablespoon of tomato sauce, 1 / 2 tablespoon of chicken powder, 1 tablespoon of raw meal, and 1 / 2 cup of water to make the sauce.
Step3:Take another empty bowl. Add flour (6 tablespoons), 1 egg, oil (1 / 2 tbsp) and water (1 / 2 cup) and mix well to make a fried pulp.
Step4:First coat the pork slices with cornflour, then wrap them with fried paste, and then put them into the plate for later use.
Step5:Heat the oil. Insert the bamboo chopsticks and let them bubble for four weeks. Mix in the pork slices in batches and fry them until they are tender and golden. Remove and drain the oil for later use
Step6:Heat 1 tbsp oil. Stir fry ginger and onion. Stir fry pork slices. Pour in sauce and thicken. Sprinkle with cilantro. Serve.
Cooking tips:Guobaorou is a northeast flavor dish. I.e. marinate pork loin slices to taste. Wrap in the frying paste and fry until golden. Then stir fry and thicken. The dish is golden in color, crisp on the outside and tender in the inside. It's sour and sweet and delicious. (I didn't have to use eggs for the original recipe. I didn't expect that the fried batter is very big. But it's crispy and delicious. After taking photos for a long time, it's still crispy.) xinde-1. After the pork slices are stained with raw powder, shake off the extra powder gently, so as not to fry the back of the dish too thick and affect the taste of the pot and baorou. (I stick too much powder, which makes the meat slices too thick.) 2. Fry the pork slices one by one. Separate them from time to time, so as to avoid the meat slices sticking into a ball. It can't be fried completely. 3. When preparing the sauce, try to taste and add seasonings at the same time. Stop until the sauce is sweet and sour. 4. The pork should be sliced into large slices. In this way, the fried pulp can be evenly wrapped, and it is easy to fry thoroughly. It also tastes better
