Chinese Food
Sweet and sour crispy pan less meat
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Guobaorou is a special dish in Northeast China. It is made of pork fillet and starch. It is fried twice. One is fried and the other is fried. When it comes out of the pot, it is watered and decorated with coriander. Generally, dishes pay attention to color, fragrance, taste and type. But this dish also needs to add a sound. That is to say, when it is chewed, it should make a sound similar to that when eating bracts. Because the streaky pork itself is very oily, so I changed my method. It can be crisp without frying When eating, the shell clicks. Sour and sweet are very interesting
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Making flour paste - put half a bowl of water and flour into the bowl and mix wel
Step3:Make sauce - put a little salt or chicken essence in the bow
Step4:Production. Ingredients - chopped onion, ginger and garlic at will, and then cut a little onion shred
Step5:Turn on the heat. Put the meat in the po
Step6:Fry until both sides are discolored. Oil comes out of the po
Step7:Cover with dry powde
Step8:Pour the pulp on the top and dip it evenly (it's better to pick up the meat and keep it from dripping
Step9:Put it in the pan and fry the meat into a crispy shell with the newly fried oi
Step10:Take out and cool after fryin
Step11:Sauce in po
Step12:Add the chopped green onion, ginger and garli
Step13:Put in the meat. Stir fry over high hea
Step14:Add onion shred
Step15:Mix well and turn off the fir
Step16:Put it on the plate to eat
Step17:For a close-up, you can have a brittle shell without exploding. It's fun to click when biting
Step18:In fact, it's delicious to fry it in salt, and Amway will give you
Step19:PS - we've been preparing for a long time and finally have a live class ~ teach you to do a small course of pictures and texts with a large film taken by mobile phone at the end of tiramisu's failure. This is the picture taken by mobile phone. Interested parents can find the sign up in the class
Cooking tips:Don't fry too long or you will get old easily. When the bottom of the pan is fried, the meat will shrink a little. Because the oil is fried, put less salt or chicken essence, or it will be too salty and cover up the sour and sweet taste. There are skills in cooking.
