The tomato sauce version

The tomato sauce version

Introduction:

"When I went to the guard's office to pick up the express, I found that I still had one express. It turned out that it was Heinz's tomato sauce from the gourmet world. The hateful express was put in the guard's office without notice. It delayed the surprise of Xiaobian for a week. I went home to try it out and made this pot of pork to thank Xiaobian for his kindness. Thank you! Guobaorou, formerly known as "guopaorou", is made by Zheng Xingwen, a special chef of Du Xueying, the official of Daotai Prefecture in Harbin. It is called "pan fried meat" because it is fried quickly with a quick fire, heated in an iron pan, and soaked in the juice and meat. Guobaorou is a northeast flavor dish, which is sliced pork tenderloin, marinated, wrapped in fried pulp, deep fried until golden yellow, then stir fried and thicken. The finished vegetables are golden in color and sweet and sour in taste. The method of making the first half of the improved "guobaorou" is similar to that of the traditional "guobaorou", except that when mixing the Zizhi, the method of making the "sweet and sour juice" of Guangdong cuisine is used for reference, and some Cantonese seasonings are added to the Zizhi, so that the North and south of the finished dish are integrated and the flavor is unique. This pot meat is made with tomato sauce, oil consumption and bean paste instead of sweet and sour sauce. It tastes salty and fresh, slightly sour and sweet, and is very popular with my son. The first to destroy is not meat, but flowers squeezed with ketchup! "

Production steps:

Materials required:

Tenderloin: 200g

Ketchup: 2 teaspoons

Oyster sauce: 1 teaspoon

Douban sauce: a spoonful

Small egg: one

Starch: 15g

Red pepper: right amount

Onion, ginger and garlic: right amount

Coriander: moderate

matters needing attention:

Production difficulty: simple

Technology: explosion

Production time: 20 minutes

Taste: sweet and sour