Chinese Food
Northeast authentic baorou Luzhou flavor version
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Guobaorou is really the favorite dish of the northeast people from childhood to the elderly in their 70s. Probably no one will not like it. The golden guobaorou is wrapped in a thick sauce. It's so crispy and fragrant. I'll forget what's unhappy. I love cooking and guobaorou is also my heart. Soon I'll go to work in the south. I can't eat the guobaorou wrapped in a thick nostalgia I was so sad that I searched the recipe and made it almost 78 times, and finally conquered the Traditional Northeast hard dish pot and baorou. Whenever a friend and I showed off her cooking, I would always say that I would make pot and baorou in real time. At home, as long as my pot and baorou were emptied in an instant, the thick sauce wrapped the family's affection and the golden yellow crisp meat with temperature was really beautiful Don't envy the immortal A kind of
Cooking ingredients
Cooking Steps
Step1:(1) mix the starch and egg white powder to make a paste) remember to soak the starch in water first and then pour the floating water on the surface and put it into the egg white powder to stir. None of these three things can be discarded....
Step2:(2. The ratio of sugar and vinegar is 1-1. Put some salt into it.) I make about 15 pieces of meat every time, and basically mix them evenly with the salt of a half seasoning spoon. This is the sugar vinegar juic
Step3:(slice the 3-li pork fillet into 3-mm thin slices and shred the onion and ginger carrot for later use.) when we do this, we don't have carrots at home, so it's more beautiful and authentic if we add the carrot shreds.
Step4:(4) stick starch paste on the tenderloin and fry it once.) The key point of knocking on the blackboard is to fry it for the first time. The oil should be cooked to the third degree. Take a slightly wet wooden chopstick to touch the bottom of the pot. It will be cooked to the third degree when it starts to bubble.
Step5:♞ when the pot is fried for the first time, the surface turns white, and when it comes out of the pot, it's crispy, and it's going to become softer. Don't be greedy for the meat slices. You're almost copying the bottom with a spatula. (if you don't master it, there will be white starch sticking to the bottom of the pot, and the white meat will show up. It doesn't matter if you can't stabilize it, you can still win
Step6:(4) burn the oil to the boiling point, put the pot meat into the pot, burn it until it's a little burnt, and touch it to be hard and hard.) it can burn the caramel color, which is crisp. When you touch the sweet and sour juice, it won't soften quickly, let it roll, let it spin and jum
Step7:It's just like this. It's a little bit like this. I'll be happy when I look at it
Step8:(leave a little oil in the 5 pot, stir fry the shredded onion, ginger, carrot, and then pour in the mixed sweet and sour juice and start to make bubbles.) turn off the heat, put in the fried meat, stir it and quickly put it out. You can put some coriander to decorate it
Step9:Then I can open and eat this recipe. It's really a recipe I've stuck on the pot and baorou for countless times. I hope you can also pay attention to elegance. If you don't succeed, you can leave me a message
Step10:
Cooking tips:The pot meat is very crispy. It's suggested that onions and ginger should be put more pot meat wrapped in thick sauce. It's really tempting. Many people say that putting eggs will soften. I've made it crispy without putting egg white, but it's really difficult to touch meat. So it's just as good if I don't put yolk. The point is that when I fry the meat for the last time, it won't soften …… Grandma really likes this kind of pot meat. She usually has bad teeth and doesn't even eat apples, but she likes this kind of pot meat very much. She can eat many pieces by herself Do it for your family. I hope you can cook successfully and have skills in delicious food.
