Northeast guobaorou(dong bei guo bao rou )

Northeast guobaorou

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

Production steps:

Step 1: wash the pork, slice it obliquely, add 1 / 4 tsp salt, 1 tbsp cooking wine, 1 / 3 tbsp chicken powder and 2 tbsp raw powder, stir well, marinate for 30 minutes.

Step 2: in an empty bowl, add 2 tbsp Haitian Jinbiao soy sauce, 2 tbsp sugar, 3 tbsp vinegar, 1 tbsp ketchup, 1 / 2 tbsp chicken powder, 1 tbsp raw powder and 1 / 2 cup water to make the sauce.

Step 3: take another empty bowl, add starch (6 tbsp), 1 egg, oil (1 / 2 tbsp) and water (1 / 2 cup) to mix well, and make fried paste.

Step 4: first coat the pork slices with cornmeal, then coat them with fried pulp, and then put them into the plate for use.

Step 5: heat up the oil, insert the chopsticks and wait until the chopsticks are bubbled, then put in the pork slices in batches and deep fry them until they are crisp and tender, and golden yellow, then remove and drain the oil for use.

Step 6: heat 1 tbsp of oil, stir fry shredded ginger and scallion, pour in the fried pork slices, stir well, pour in the sauce, thicken, sprinkle with coriander powder, and serve.

Materials required:

Pork loin: 320G

Shredded scallion: right amount

Shredded ginger: right amount

Shredded red pepper: right amount

Coriander powder: appropriate amount

Flour: right amount

Eggs: right amount

Oil: right amount

Marinade: Salt: 1 / 4 tsp

Cooking wine: 1 tbsp

Chicken powder: 1 / 2 tbsp

Raw meal: 1 tbsp

Sauce: soy sauce: 2 tbsp

Sugar: 2 tbsp

Vinegar: 3 tbsp (mature vinegar)

Ketchup: 1 tbsp

Water: 1 / 2 cup

Fried pulp: Flour: 6 tbsp

Precautions: 1. After the pork slices are coated with raw powder, shake off the excess powder gently to avoid the thick back coat and affect the taste of the pot meat. (starch sticky too much, resulting in meat too thick) 2, pork slices to a pan fried, from time to time to separate them, so as not to conglutinate into a group of meat, can not be fried thoroughly. 3. When making sauce, try the flavor and add seasoning until the sauce is sweet and sour. 4. The pork should be sliced into large slices, so that it can be evenly wrapped with fried pulp, easy to be cooked and thoroughly fried, and taste better. 5. The key to the production of guobaorou lies in fried pulp and sauce. The former is based on picking up the right amount of fried pulp and pouring it down without breaking; the latter is not suitable to put more raw powder, otherwise sauce will stick the meat pieces together and it is difficult to separate them.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Dong Bei Guo Bao Rou