Chinese Food
Baorou in pot (chicken breast version) - the traditional practice in Northeast China
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Famous dish in Northeast China. Pot and pork. I haven't been to the northeast. Have you always eaten pot and baorou? Sweet and sour taste of meat. In line with the taste of most food. A lot of younger sister paper is not love it. It's scorched outside and tender inside. It's sweet and sour. Saliva is coming down. In the reign of Guangxu, Zheng Xingwen from Harbin invented pot and baorou. It is said that he made this dish to suit the taste of foreign guests. He changed the salty and fresh burnt pork into a sour and sweet dish. Pot and baorou is very popular. Foreign guests order this dish every time they come. It was originally called pot fried meat. Because of the pronunciation of fried as Bao, it evolved into pot fried meat. Pot wrapped pork is usually made by marinating pork tenderloin slices, wrapping them in deep fried slurry, frying them in the pot until golden, then stir fry them in the pot and thicken them; however, I need to ensure that the protein intake of the fitness dog is sufficient, so I change the pork into chicken breast. After cooking, the color is golden, the taste is sour and sweet, which not only meets the needs of training and strengthening muscles, but also solves
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Shred onion, ginger and carrot. Slice coriander. Slice garlic.
Step3:Cut the chicken breast into 35mm thick slices. Use proper cooking wine and salt to mix and marinate for 10 minutes to taste.
Step4:Mix the corn starch with some cooking wine, water and a spoon of oil to make a thick paste. Put the marinated chicken breast into the thick paste and mix well. Hang the paste.
Step5:Widen the oil in the pot. When it's 70% hot, put in the meat slices with the paste one by one.
Step6:When the surface is solid, push it gently with a spoon.
Step7:Fry for a while until it turns yellow, drain and take out.
Step8:Then blow it up again.
Step9:Crispy golden yellow, drain oil and take it out for standby.
Step10:Mix bowl thicken - 3 tablespoons vinegar, 3 tablespoons sugar, 1 tablespoon delicious soy sauce, a little chicken essence, 1 tablespoon corn starch, 4 tablespoons water. Stir well.
Step11:Keep the bottom oil in the pot. Heat it to 70%. Stir fry the onion, ginger, garlic and carrot shreds. Stir fry until fragrant.
Step12:Put in the fried meat.
Step13:Pour in the bowl (corn starch will precipitate. Mix again before putting the bowl into the pot).
Step14:Stir fry well.
Step15:Sprinkle the parsley into the pot.
Step16:Loading.
Step17:Finished product.
Step18:Take a bite. Think about it. It will reverberate.
Cooking tips:1. The batter must be thicker. Add 1 spoon of 15ml oil in it. The fried meat will be crisper on the outside. 2. When mixing sweet and sour juice, you must not use aged vinegar in the selection of vinegar. You'd better use balsamic vinegar or white vinegar. I personally feel that the taste of balsamic vinegar is clear and sweet. The taste is better than that of white vinegar. 3. You can add some delicious soy sauce to the sauce in a bowl to improve the taste. But you can't add soy sauce or soy sauce. These two kinds of soy sauce will destroy the color and taste of this dish. Generally, it is suitable for braised dishes with soy sauce or braised dishes. 4. The ingredients of this dish are super simple. It's not complicated to make. Follow my steps. Babies with negative hands-on ability are also easy to make delicious restaurant dishes. There are skills in making delicious dishes.
