Foodabc Chinese cuisine Northeast cuisine

Guobaorou

2024-06-12 15:00:12 781

Guo Bao Rou, formerly known as Guo Bao Rou, was created during the Guangxu period by Zheng Xingwen, a chef from Du Xueying, the governor of the Daotai Prefecture in Harbin. After cooking, the color is golden and the taste is sour and sweet< br>

Details of ingredients

Pork tenderloin250 grams
black pepper a little
gingera little

Technique

difficultybeginner
workmanshipFried
tasteSour and sweet
timeTwenty minutes

Steps to make Guobaorou

1. Buy fresh pork and clean it thoroughly.
2. Mix an appropriate amount of starch with water and stir evenly until the water and powder are separated.
3. Pour off the surface water, leaving behind a thick white powder.
4. Dissolve white sugar, aged vinegar, light soy sauce with a little water and set aside.
5. Cut the carrots and green onions into thin shreds and set aside.
6. Cut the meat into pieces with a thickness of 0.5 centimeters, and then gently pat the meat horizontally and vertically with the back of the knife until it is soft and fluffy.
7. After cutting everything, put ginger slices, cooking wine, salt, and black pepper in a bowl and marinate for 10 minutes.
8. Mix the marinated meat into the starch paste and stir evenly.
9. Pour an appropriate amount of cooking oil into the pot, the oil temperature is 70% hot, and add one piece of meat.
10. Fry until slightly yellow.
11. Remove and fry again when the oil temperature rises.
12. Fry until golden and crispy.
13. When you start the pot, add some oil and shredded carrots. Stir fry the chopped scallions until fragrant, then add the fried crispy meat. Then pour in the prepared sauce and stir fry until it tastes good.
14. Finished product drawings.