Chinese Food
Pork in pot
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Guobaorou is a famous dish in Northeast China. It's a dish with pork flavor as its main ingredient. That is to say, select pork fillet slices and marinate them to taste. Wrap them in frying paste and fry them until golden. Then stir fry them to thicken them. It used to be a new year's day dish that only entertained guests or would appear during the Spring Festival. In fact, the raw material of this dish is very simple. It's not very difficult to make. Now it has become a very popular home cooking. Speaking of this pot and baorou, there is also a history. It is said that this dish first appeared in Harbin. At that time, in order to entertain foreign consuls, the government made improvements in the dishes. The traditional salty and fresh meat slip section was changed into the sour and sweet taste of Western food habits, which made today's pot and baorou. It tastes crispy and tender. It tastes sweet and sour. And the dishes are golden in color This is also one of the dishes that northeast people must order at every table. But there are many ways to make pot wrapped meat. There are tomato sauce and sweet and sour sauce
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Add some salt to the tenderloin slices and mix well
Step3:Roll the meat into the egg mixture first
Step4:Dip it in potato starch again. Let the meat surface evenly cover with a thin coat
Step5:Heat the oil in the wok to 78% heat. Fry the slices of meat wrapped with starch one by one in the wok until golden on the surface
Step6:Put the fried meat into the plate. Add some shredded green pepper and red carrot on the surface
Step7:A mixture of soy sauce, sugar and vinegar, 1-2-3
Step8:In a hot pot, add a little oil and cook for one or two minutes to make it thick
Step9:Pour the cooked sauce on the meat slices while they are hot
Step10:Delicious pot meat is finished.
Cooking tips:1. Add a little salt into the meat slices and add them to the bottom taste. Then put them into egg liquid and dry starch (preferably potato starch) and roll them in turn. Wrap the thin starch on the surface. Fry them in a 78% hot oil pan until the surface is golden yellow. 2. Mix soy sauce, sugar and vinegar in the proportion of 1-2-3 to make a mixture. Heat the meat. Boil the mixture for one or two minutes to make it slightly thick. Then pour it into the mixture and pour it into the mixture Shredded pork with green pepper and carrot. This will keep the meat crispy. There are skills in making delicious dishes.
