Chinese Food
Pork in pot
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Guobaorou is a very famous northeast dish. It completely breaks the traditional impression of northeast cuisine. It's salty, fresh and stewed. The characteristics of cooked food are crispy, sour and sweet, which makes people like it. It tastes similar to quick fried pork and pineapple sweet and sour pork. But in cutting, frying, mixing juice, there are a lot of attention. It's easy to watch. It's also very difficult in practice. I wanted to make pineapple sweet and sour pork, but I didn't want to eat pineapple any more. So I'll make a pot of baorou. Practice. Digest tomato sauce by the way. Hahaha. -
Cooking ingredients
Cooking Steps
Step1:Cut the tenderloin into large pieces. It's about 7cm long, 5cm wide and 0.5cm thick. As shown in the picture - my thumb nail is about 1cm. Use this as a reference. Cut a knife. Half of it is 0.5cm. My index finger is about 7cm long. My thumb is about 5cm wide. I use my fingers to make comparison. I know how to cook again.
Step2:Use the back of the knife to pat the pine. It tastes good.
Step3:Enlarge the meat slices in a bowl. Marinate with salt, cooking wine and pepper for 30 minutes.
Step4:Sliced scallion and ginger. Sliced cilantro. The authentic way is to cut the shredded green onion and ginger. There is only shallot in the house. Just cut it for a taste.
Step5:Mix tomato sauce, sugar, white vinegar, salt and chicken essence into a bowl of juice. The authentic tomato sauce should be used. There are many tomato sauces at home. So we use sauce.
Step6:Mix the batter. I'm used to mixing flour + starch + eggs. Water + flour + starch can also be used. Break up 2 eggs. Gradually add flour, starch and batter. The proportion of flour and starch is - 3-1. Adjust to viscous state. Add the meat slices and stir well. Make sure that the meat slices can stick to the paste. Prevent the paste from falling off when frying.
Step7:Add about 500 grams of oil to the pan. When the oil temperature is about 45% hot, you can try it with chopsticks. When it's just bubbling, it's 40% hot. When the bubble disappears, it's 50% hot. Cut the meat piece by piece. Prevent the meat piece from sticking. Fry until the meat turns light yellow. Until all the slices are fried. The initial explosion is completed.
Step8:When the oil in the pot is heated to 70% heat, 70% heat is the state when the oil continuously smokes. Put in the fried meat slices and fry until crispy. Darker color. Remove.
Step9:Two fried slices of meat.
Step10:Add a little oil to the pot. Stir fry with onion and ginger. Add the bowl of juice to stir fry the red oil. Add a little water. Stir until slightly sticky.
Step11:Add the meat slices and stir evenly, so that each piece of meat is evenly stained with the sauce.
Step12:Finished product. Sprinkle with coriander.
Cooking tips:The thickness of the tenderloin should be even. Personal experience Zero point five Cm is just right. Use the back of the knife to pat the pine. It tastes good. This step must not be omitted. Bowl juice ratio - 3 sugar 2 vinegar. Like a little sour on 3 vinegar 2 sugar. Use white vinegar or rice vinegar. Don't use vinegar. The authentic white vinegar is used. The taste is sweet and sour. Paste is the key. The batter can't be thinned. If it's thinned, the batter will come off when it's fried. One blast. 45% hot. Two deep fried. 70% hot oil temperature. Deep fried until crispy. You need to understand the oil temperature of this explosive. Practice more. Based on my experience of guobaorou in the restaurant, the final dish of guobaorou is characterized by the sour and sweet taste of tomato sauce, a little sour in the sweet, and a light smell of white vinegar. The dried meat is crispy and fragrant. It's hard but not firewood. It's chewy. There are skills in making delicious dishes.
