Chinese Food
A trial recipe for the selection of soy sauce
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I learned this dish with Zheng Shuguo, the fourth generation descendant of Zheng Xingwen, the founder of guobaorou, when I went to the northeast to have a taste. The most traditional and authentic method was adopted. The best taste was naturally made by combining the soy sauce of bean and fruit.
Cooking ingredients
Cooking Steps
Step1:Select soy sauce from bean and fruit.
Step2:Open the lid to smell the fragrance. Pour out the required amount for use.
Step3:Prepare all materials.
Step4:Cut the tenderloin into thin slices of about 0.4cm. Pat twice with a knife after cutting.
Step5:Soak the meat slices in water. Soak them in blood.
Step6:Soak the meat slices and drain the water. Put a gram of salt and marinate.
Step7:Pour the remaining salt, sugar, rice vinegar and soy sauce together and mix them well. Shred the onion and ginger. Slice the garlic.
Step8:Add the soaked starch into half a spoon of oil. Put the marinated meat slices into the paste.
Step9:Unfold the meat slices and evenly wrap them with starch paste.
Step10:Pour in half a pot of oil. Bring to 60% heat. Unfold the meat slices and put them into the oil one by one. Fry until golden. The surface is knocking.
Step11:Keep heating the oil in the pot. When the oil temperature rises, fry the meat slices in the pot again. Remove and control the oil.
Step12:Pour out the oil in the pot and leave only the bottom oil. Add in the onion, ginger and garlic and stir fry until fragrant.
Step13:Stir fry the fried meat.
Step14:Cook in the mixed soup. Stir quickly for a few times to get out of the pot.
Cooking tips:1. The starch should be soaked in water at least three hours in advance; 2. The sliced meat should not be too thin, and the taste will be very dry; 3. When frying the sliced meat for the first time, it can be fried in several times, three or four pieces at a time, so as to ensure that the taste of the sliced meat is the same. There are skills in making delicious dishes.
