Chinese Food
Fried pork in pot
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Guobaorou, formerly known as guobaorou, is a northeast dish. It was created in Guangxu's reign by Zheng Xingwen, chef of Daotai mansion, Harbin. 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. Above. From Baidu. Recently, I saw a lot of pot meat made by my friends. There are thickenings, ketchup and eggs. All in all, there are many kinds of them. People who were born in Harbin know that the pot meat is going to be tender inside and outside. It's sweet and sour. The juice is dry but tasty. I live next to the Daotai mansion. I look down on the whole Daotai mansion every day. It takes up a lot of land. Since childhood, I have a preference for pot meat. In order to eat it, I have consulted many great masters. It's also a genuine one. Today, I owe you a practice that the northeast people prefer. Whether it's authentic or not is another question.
Cooking ingredients
Cooking Steps
Step1:Cut the onion and carrot into thin shreds. If you like coriander, you can also put some. Today I didn't give up.
Step2:Shredded ginge
Step3:Sliced pork tenderloin is 2 to 3 mm thick. It's better to cut it irregularly. It's two or three centimeters long. It's better to fry it. Ming Ming took it. But I can't find it. I cut part of it from the picture at the back. The tenderloin is not easy to cut. It can be frozen in advance. It's better to cut in half condition.
Step4:Mix the shredded ginger with sugar, vinegar, soy sauce and sal
Step5:Add water to the starch and soak it. The water should be no more than the starch. It must be soaked thoroughly. (this is the starch deposited by my own potato, so don't mind if there is potato float on it
Step6:Wait until the water on the starch surface becomes clear. All starch is deposited in the deep bowl. Pour out the water on it
Step7:Add a spoonful of soybean oil to the starch. Add soybean oil to make the fried meat golden. And it's very plump . I can't find any words to describe it. Ha ha
Step8:Even with your hands. Each piece is covered with starch past
Step9:Put oil in the pot. More. Half po
Step10:Slice the oil and put the meat in. Fry over medium hea
Step11:Take out the meat when it's floating. Fry all the mea
Step12:Change the cooking oil to boil again. Use the fire all the time. Put in all the meat slices that have been fried before and fry again. Make the skin crisp. This one can't be omitted.
Step13:Quickly pour out the soybean oil in the pot. Leave some base oil. Put in the carrot shreds. Then pour in the fried meat slices. Use the fire all the time
Step14:Then mix the sweet and sour sauce before you pour it into the pan. Slowly pour two times into the pan. Pour it into the pot. The fire must be the maximum. Ensure that the sweet and sour sauce can be quickly evaporated in the pot. Steam is absorbed by the meat slice. These two steps need to be fast. I take pictures and do it at the same time. The pictures are not detailed enough.
Step15:Don
Step16:It's scorched outside and tender inside. It's Crispy on one bite. It's soft inside. It's sour on one breath. There is no extra soup at the bottom of the plate. Each piece of meat has a sweet and sour taste.
Cooking tips:When you pick the juice, you must use this method of pouring down the stream. This method is called cooking juice. This is the correct way to open the pot. Add starch to the sauce to thicken it. It's called slicing meat. Add tomato sauce to cherry meat. So. No starch in the juice. No starch. No starch. Be sure to use cooking juice. Otherwise, the skin will not be crispy. There are skills in making delicious dishes.
