Northeast guobaorou

Northeast guobaorou

Introduction:

"Guobaorou is a traditional dish in Northeast China. It's sweet and sour. It's always my favorite meat dish. Of course, my niece also likes it. Every time I go to a restaurant, I'll order it. It's not only crisp and tender, but also sweet and sour. It's delicious with shredded onion and ginger."

Production steps:

Step 1: tenderloin 3 Liang, pepper, carrot each half, ginger, onion, coriander a little.

Step 2: slice the meat (about 1.5mm) and shred the rest.

Step 3: marinate the meat with oil for 2 minutes, mix the starch with water and a little oil to make a paste, and put the meat in the starch paste.

Step 4: deep fry the pork slices wrapped in batter in oil pan.

Step 5: take out the fried meat and drain it.

Step 6: deep fry the second time.

Step 7: sugar, vinegar, tomato sauce, mix with the rest.

Step 8: heat a little oil, add the leftovers and meat, stir fry and hang the pulp.

Materials required:

Tenderloin: 3 Liang

Pepper: half a piece

Carrot: half a carrot

Jiang: a little

Shallot: a little

Coriander: a little

Note: 1. You can put the meat in the cold room first, so it's easy to cut some. 2. Meat paste part: starch water should be thicker, add a little oil in the starch water to prevent adhesion. 3. Fried meat part: fried twice, the first time fried, light yellow, oil control, the second time fried and colored, so the pot effect is the best. 3. Sugar must be put more, hehe

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: medium spicy