Chinese Food
Pork in pot
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The light of life, the fire of soul, the original sin of desire, the obstacle to losing weight -- guobaorou (also) Jun -- this dish originated in daotaifu, Harbin. Later, it evolved into Liaoning version with ketchup and yaomoth version with pineapple juice. No matter what, it's good to like this dish. It's the best way to eat your own addiction as a northeast person. How can there be no such dish in the recipe ❤️
Cooking ingredients
Cooking Steps
Step1:Bubble potato starch one night in advance. My family is used to potato starch. When brewing, add water slowly. Feel that the starch in your hand has a grip, but it can drip slowly. If you don't like potato starch, you can change it into raw meal. You don't need to make it in advanc
Step2:Cut the pork tenderloin into thicknesses Zero point five Centimeter of large. Too thin easily lead to meat fried hard. If the Dao skill is not very good, parents can freeze the meat in advance. It's better to cut i
Step3:Cut the onion and ginger into shreds. Pat the garlic cloves and put them into the cut meat. Remove the fishiness. Add a little salt, cooking wine and pepper, and massage with your hands to mix. If you like darker meat, you can add a little soy sauce, but not raw or old soy sauc
Step4:In addition, cut shredded onion and ginger, shredded carrot, and prepare garlic cloves. These are the last side dishe
Step5:Mix the juice in the bowl. The ratio of sugar and vinegar is 1-1. Of course, it can also be adjusted according to personal taste. Do not add water in this step. Add some salt and soy sauce. Mix well. If you like the dark color of the product, you can add a little tomato sauce to the juice. You can also change white vinegar into rice vinega
Step6:Pick out the marinated meat slices and wrap them with starc
Step7:Twice. For the first time, make sure the oil temperature reaches 80% of the heat. That is to say, when the chopsticks are placed around the oil pan, small bubbles will appear quickly. In this way, the meat in the pot will set quickly and will not desquamate. When frying, stretch out the slices of meat. Be careful of oil bursting. The oil temperature should be one step higher when the second time of re frying. When the oil temperature reaches the golden color in the picture, you can get it ou
Step8:Leave a little oil in the pan. Pour the sauce into the pan and quickly stir fry the side dishes. When the soup in the pot becomes thick, pour in the meat and stir fry it. Let each piece of meat be wrapped in the sauce and serv
Step9:If you like coriander, you can sprinkle some coriander on the plate for decoration. But I don't like coriander. Just start it
Cooking tips:Pay more attention to the cooking of this dish. First put the fried meat in the pot. Then pour the sauce into the pot with one hand shaking the spoon and the other hand pouring the sauce into the pot. If you have this special skill, you can try it - I won't try it. After all, fried meat is not easy, and the oil temperature must be up to standard. Especially when you re fry it. Otherwise, the meat surface won't be crispy. You can't leave a lot of soup in the dish. It will make the meat soft There are skills to leave some base oil and stir fry the soup to make the color of the finished product more bright and delicious.
