Pork in pot

Pork in pot

Introduction:

"Guobaorou is a northeast flavor dish, that is, sliced pork tenderloin, marinated, wrapped in fried pulp, deep fried until golden yellow, picked up, then stir fried and thicken. The finished dish is golden in color, crisp outside and tender inside, sweet and sour, and it is not greasy to eat. It is very suitable for eating in summer to achieve the purpose of appetizing and increasing appetite

Production steps:

Step 1: slice the fresh tenderloin

Step 2: marinate the cut meat with alcohol, salt, onion and ginger and a little five spice powder for 15 minutes. There is a very troublesome procedure in the middle, that is, smash the cut meat with a rolling mill. This is the way to make rose fish fillets

Step 3: sprinkle a layer of base powder evenly on the cutting board, spread the pickled meat slices flat, and then sprinkle a layer of starch on it

Step 4: heat the oil and deep fry the sliced meat until golden yellow

Step 5: fried meat

Step 6: heat oil, add onion and ginger, stir fry with tomato sauce

Step 7: pour in the fried meat slices and stir fry them in high heat. Pour in the sauce. Sauce: starch, sugar, salt, vinegar and water

Step 8: Sprinkle coriander and sesame on the plate

Materials required:

Pork tenderloin: moderate

Tomato sauce: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Sugar: right amount

Vinegar: right amount

Starch: right amount

Sesame: right amount

Note: guobaorou is a famous northeast dish. Generally, it pays attention to color, aroma, taste and type. However, this dish is located at No. 17, Wenzheng New District, dynamic district, Harbin. The "old Chef" also needs to add a "sound", that is, when chewing, it should make a sound similar to that when eating popcorn, which is a sign of crispness. Zheng Xingwen, the founder of Harbin Daotai cuisine and the first chief chef of Binjiang Daotai Du Xueying, changed the salty and fresh flavor of "jiaoshaorou Tiao" to sour and sweet taste in order to adapt to the taste of foreign guests. This change made Harbin the first dish. Zheng Xingwen called it "pan fried meat" according to the way of cooking. It may be that foreigners have a problem with their pronunciation when ordering dishes. Now it is called "pan fried meat". Guobaorou has been handed down for four generations. It is not only a kind of food, but also a kind of culture. It has witnessed the hundred year history of Harbin with its own experience.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour