Chinese Food
Pork in pot
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Guobaorou is a famous northeast dish. Generally speaking, dishes pay attention to color, fragrance, taste and style. But this dish also needs to add a sound , that is, when chewing, it should make a sound similar to that when eating bracts. This is Zheng Xingwen, the founder of daotaifu cuisine in Harbin and the first chief chef of daotaidu Xueying in Binjiang Road Administration. In order to adapt to the taste of foreign guests, Zheng Xingwen changed the original salty and fresh burnt pork strips into sour and sweet dishes. This change made Harbin's first dishes. Zheng Xingwen called it pot fried meat according to the way of cooking. Now it is called pot wrapped meat.
Cooking ingredients
Cooking Steps
Step1:Raw starch. Add water, oil and egg white to make a past
Step2:Tenderloin slices. Easy to fry. Add a little salt tast
Step3:Heat the oil in a hot pot. Put the meat into the pot one by one. When the skin is hard, fry it until golden
Step4:Stir fry the shredded onion, carrot, ginger in the wok. Add in the prepared sweet and sour juice. Hook up the defect. Then pour in the fried pork tenderloin. Stir up the wok
Step5:Dangdangdang. It's out of the pot.
Cooking tips:There are skills in making delicious dishes.
