Rural time: sweet and sour pot meat
Introduction:
"It's a very refreshing northeast dish with Western flavor. I was interested in it because of its interesting name. I found out on the Internet that at the beginning of Harbin's port construction, Binjiang Daofu hosted Western consuls in the late Qing Dynasty. In order to adapt to Westerners' sweet and sour habits, it improved the fresh and salty northeast scorched meat slices and named them" pan fried meat ". I didn't expect that this dish was very popular, Westerners are always unable to order. Over a long period of time, it has evolved into today's "guobaorou". This dish is of medium difficulty. The main points are hanging paste and back frying. In order to make cooking more convenient, I use multi-purpose frying powder, so as to fry once, and there is no trouble of mixing frying powder. In addition to tomato sauce, sweet and sour sauce also uses sweet chili sauce that can be seen everywhere in Toronto market. It tastes good
Production steps:
Materials required:
Pork loin: 200g
Multi purpose fried flour: 150g
Vegetable oil: 3 cups
Water: 1 cup
Salt: 1 / 3 teaspoon
Cooking wine: 1 teaspoon
White pepper: 1 / 2 tsp
Tomato sauce: 3 tbsp
Sweet chili sauce: 2 tbsp
matters needing attention:
Production difficulty: ordinary
Technology: deep fried
Production time: half an hour
Taste: slightly spicy
Rural time: sweet and sour pot meat
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