Guobaorou

2024-06-15 15:00:44 2471

Guobaorou is a classic dish in Northeast China. Yesterday, I pulled out the grass and cooked it once, which was very delicious

1. Cut the pork lean meat into thin slices measuring 2 millimeters and 4 to 5 centimeters square (you can also use pork tenderloin).
2. Put the meat slices into a bowl and marinate with salt and cooking wine for half an hour, then add potato starch (which has a strong viscosity).
3. Pour an appropriate amount of water and stir evenly until each piece of meat is coated with thick starch paste.
4. Prepare cilantro slices, shredded carrots, and scallions.
5. Prepare garlic slices, ginger shreds, and scallions.
6. Start the pot and boil the oil.
7. Heat the oil at 50% heat and fry the meat slices (add two or three slices at a time to prevent sticking).
8. Fry until both sides are golden brown and remove.
9. Stir fry scallions, shredded ginger, and garlic slices with base oil in the pot.
10. Pour in 2 tablespoons of white vinegar.
11.1 spoons of white sugar.
12.1 spoons of dark soy sauce.
13. Stir fry the sweet and sour sauce.
14. Pour in the fried pork pot and stir fry quickly, then add chopped scallions and carrots and stir fry evenly.
15. Sprinkle cilantro on top and stir fry a few times before serving.
16. Finished product drawings.