Chinese Food
Pork in pot
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Double cooked pork slices, formerly known as pot fried pork slices, is a northeast dish. It was created by Zheng Xingwen, a chef from Daotai Prefecture of Harbin during the reign of Guangxu. Guobaorou is to adapt to the taste of foreign guests. The burnt pork with salty and fresh taste has been changed into a dish with sour and sweet taste. Usually, marinate pork fillet slices to taste. Wrap in the frying paste. Fry until golden yellow. Stir fry and thicken.
Cooking ingredients
Cooking Steps
Step1:Prepare a piece of tenderloin. Choose one that is even in thickness.
Step2:Remove the fat film at the bottom. Cut into pieces of the same siz
Step3:Add onion, ginger, garlic, cooking wine, refined salt, monosodium glutamate, soy sauce, mix well and marinate for a while
Step4:Prepare a lot of potato starc
Step5:Add water. Mix well. The starch melts. Stir. Let stand for a while
Step6:When the water is separated from the starch, pour out the upper layer of water. Commonly known as starch foam. This is the key to the expansion and crispness.
Step7:Put the marinated meat into the starch, add a little oil, and mix well.
Step8:In China, add 50% of the heat into the sliced meat and fry it.
Step9:Just shape it. Don't blow it too lon
Step10:Take it out. Turn the fire. Continue to raise the oil temperature. 80% heat. Pour in the fried meat slices. Continue to fry
Step11:Fry until golden. Scoop it up. Put a pad on it. There's a crisp sound.
Step12:After bailing out. Standb
Step13:Vinegar, sugar, carrot and ginger. Put them in a bowl and turn them into juice. The proportion of sugar and vinegar. I can't say. Let's control it by ourselves. Personal feeling. More vinegar, less sugar. Because vinegar evaporates. And the more sugar you boil, the sweeter it get
Step14:Domestic bottom oil. Pour in the mixed juice. Heat. Boil. Stir constantly. When the vinegar is evaporated, boil the sugar until it is thick and pour in the meat slice
Step15:Just flip it a few time
Step16:This dish is finishe
Step17:For the sake of writing beans and fruits, I did it specially. Basically, I'll throw it when I'm finished. I'm alone at home. Just a few yuan is enough. I don't like it very much. This sweet and sour dish... Just a lot of people like it. They often have to make it for others. So I have studied this dish, including learning from some chefs. It looks simple. Actually, according to my cooking experience of more than ten years, it is very difficult to do it well. I'm doing just as well... Research is needed.
Cooking tips:The pot and baorou are good at cooking.
