Chinese Food
Pork in pot
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It was originally called pot fried meat. It's a northeast dish. It was created by Zheng Xingwen, the chef of Daotai mansion in 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. After cooking, the color is golden and the taste is sour and sweet.
Cooking ingredients
Cooking Steps
Step1:Cut pork loin into thin slices. If the knife is poor, the fresh loin bought is not good. Put it in the refrigerator for half an hour. It's very good to cut it out. If it's in the refrigerator, take it out and turn it for half an hour, then cut it.
Step2:Cut the sirloin slices, put the cooking wine, a little salt, a little sugar, a little chicken essence, a little white pepper, and mix well. Marinate for about 15-20 minutes.
Step3:Mix half a bowl of wet starch. Let it stand for a while. The starch will sink. Pour out the water gently. Put a little oil in it. Then mix the wet starch well. Marinated sirloin. Sprinkle a thin layer of dry starch. Rinse from the wet starch.
Step4:Put the oil in the pot. Heat the oil at 70% of the temperature. Fry the starchy ridge until golden yellow. Remove the oil. After all the frying, the second time is to ensure the tenderness of the inside ridge. Then take out the oil control for standb
Step5:Leave the oil in the pan, stir fry the shallot, sugar and white vinegar. When it's a little thick, put the cauliflower root and carrot shreds. Put in the fillet and stir quickly. Let each fillet be evenly wrapped with sugar and vinegar juice. Come out of the pot. Let's ea
Cooking tips:There are skills in making delicious dishes.
