Guobaorou (authentic northeast method - bright color, crisp and sweet)

Guobaorou (authentic northeast method - bright color, crisp and sweet)

Introduction:

"When it comes to guobaorou, no one in Northeast China knows it. Its crispy and sweet taste makes people clap their hands. 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 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. Now we can eat so delicious, of course, thanks to the "riverside food ancestor" - Mr. Zheng Xingwen, in memory of his old man! Although it's not difficult to make this dish, you still need to master certain skills to really achieve "golden color, crisp outside and tender inside, sweet and sour taste". Next, please follow me to make this dish... "

Production steps:

Step 1: preparation materials: 300 grams of tenderloin (can be prepared according to the number of people), 1 / 3 carrot, two sections of green onion, a little coriander. Among them, carrot and green onion are shredded, tenderloin is sliced (about 1.5 mm) for use

Step 2: pickling: put Xiaoxu cooking wine (1-2 tbsp), salt (1 tbsp), pepper powder (pork itself is not heavy fishy, put less can), grasp well with hands, marinate for a few minutes

Step 3: adjust two juices -- 1. Put vinegar and sugar in a small hot pot with a ratio of 1:1. Put more sugar. The vinegar should be authentic. Boil for a short time. Put 1-2 spoons of ketchup. The soup is thick. Then put it out of the pot and put it into a bowl. 2. Break up an egg with starch juice, put in dry starch, open it, put in flour, and the final ratio is 1:1 or 2:1, until the juice is slightly thick, not too thick, otherwise the slurry will be too thick, the taste will be very bad, and it will fail. Finally, drizzle with 1-2 teaspoons of cooking oil.

Step 4: final preparation: heat the oil in the pot, and put a little dry starch in the meat, mix well. Keep the surface dry, and the slurry will hang better.

Step 5: Start: when the oil pan is 70% to 80% hot, wrap the meat piece by piece with paste (to wrap it completely and keep it as flat as possible), and fry it in the pan. Don't worry about the juice, you can put a try fried, if the pulp is too thick, add a little water to dilute some, otherwise, add flour.

Step 6: frying: start frying the sliced meat in the oil pan, fry it until it is yellow, then take it out, wait for a moment, then fry it again, fry the sliced meat until it is golden and crispy. At this point with chopsticks knock meat, will make a sound, Baojiang will be very hard just good

Step 7: after the re fried meat, pay attention, do not fry the meat too burnt, otherwise the taste is very bad

Step 8: put 2-3 tbsp cooking oil in the pot, heat it to 60% and 70% heat, then put shredded carrot, shredded scallion and sliced meat in turn, pour on the sweet and sour sauce, stir fry for a while, then put coriander on the pot

Step 9: the delicious food is out of the pot. Enjoy it together^_^

Materials required:

Loin: 500g

Carrot: 1 / 3 root

Onion: 2 segments

Coriander: 1

Egg: 1

Salt: 3 G

Sugar: 100g

White vinegar: 100g

Pepper powder: half a teaspoon

Starch: half bowl

Cooking wine: 2 tbsp

Cooking oil: 3 tbsp

Ketchup: 2 tbsp

Note: the key points: 1, sweet and sour juice must be made first, put a little ketchup (1-2 spoons or according to personal taste), the juice is thick. 2. Starch paste to put a complete egg, so that after the fried pulp will be more crisp, at the same time not too thick, otherwise the pulp is too thick, taste very bad. 3. Don't overcooke the meat, just light yellow (golden). In addition, starch juice should be fully wrapped, otherwise the meat will be exposed, which will affect the taste.

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: sweet and sour