Chinese Food
Pork in pot
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Guobaorou is a famous dish in Northeast China. Everyone loves it. I'm a native of Northeast China. I used to go to restaurants to taste the chef's skills. Now I've learned this dish myself. I just cook by myself. Although it's not as good as the chef's skills, it doesn't affect our love for food in life at all.
Cooking ingredients
Cooking Steps
Step1:Wash and shred coriander, ginger and carrot; marinate meat slices with sugar, salt, chicken essence and soy sauce wine for 10 minutes and reserve.
Step2:Mix the starch with a proper amount of water and salad oil to make a paste, as shown in the figure. (water lake powder modulation
Step3:Evenly wrap the mixed starch paste on the cured meat.
Step4:Heat the oil pan and fry the meat until golden.
Step5:Put the fried meat into the pot again and quickly fry it until it's tender. Deep fried meat slices.
Step6:Leave a little oil in the pot. Saute the prepared carrots, coriander and ginger. Add some white vinegar and sugar into the fried meat slices and stir fry them quickly for a while.
Step7:OK. A delicious pot of baorou is finished. You can taste it.
Cooking tips:1. Add a small amount of salad oil into the starch paste to make the fried meat crisper. 2. The meat slices need to be fried twice. The first time they are cooked in medium and small fire, they are thoroughly fried. The second time they are colored in large fire to make the skin crisp. (review the recipe and forget to write onion shreds.) we remember that you can put some onion and ginger shreds in it. It's a skill to make a large part of coriander in two.
