Guobaorou, formerly known as guobaorou , is an authentic ice city (Harbin) delicacy. It comes from the chef dedicated to Fu Yin and Du Xueying of Daotai mansion in Harbin. Binjiang shanzu - the hand of Zheng Xingwen. As a person who was born in Harbin and grew up in Harbin, it's incumbent on him to make this dish well, even if he can't make it well.
Step1:Slice tenderloin. Marinate with a little sal
Step2:Soak potato starch in water for more than 20 minutes. Pour out the water soaked in starch and mix well with marinated tenderloin slice
Step3:The oil temperature is over 180 degrees. Put the wrapped meat slices in the oil pan to fry in medium high temperatur
Step4:Fried into golden yellow. Some parts are a little burnt. Take out oil contro
Step5:Prepare shredded carrot, ginger and onio
Step6:Control the oil meat and put it into the plate for standb
Step7:Leave a little oil at the bottom of the pot. Add water. Boil sugar until it changes color. Add rice vinegar
Step8:Add shredded carrot, shredded ginger and shredded onion. Bring to a boil until the soup is slightly thick
Step9:Put in the fried meat and turn it over evenly from the fire, then dish it u
Step10:Sprinkle with coriande
Cooking tips:1. Cut the tenderloin thinly. If it's thick, you can beat it thinly with the back of the knife. 2. Make sure to use the potato starch with better quality. Soak it for more than 20 minutes. This step is related to the expansion degree of the meat in the frying. 3. Separate the meat slices when frying. Otherwise, they will stick together. There are skills in making delicious dishes.