Northeast cuisine(dong bei cai guo bao rou )

Northeast cuisine

Introduction:

"The famous northeast cuisine was first created by Zheng Xingwen, a famous chef more than 100 years ago. At that time, Zheng Xingwen changed the original salty and fresh flavor of "burnt meat" into sour and sweet dishes, which made Harbin the origin of guobaorou. Zheng Xingwen called it "pan fried meat", which may be due to the pronunciation problems of foreigners 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. Almost every restaurant in Northeast China has this dish, and they have eaten n's pot meat, but the practice of each restaurant is not too bad, and the taste is different. Some of them are sour, some sweet, some fried too old and hard, some sauce too thin and uneven. Today, this pot meat is made according to my favorite taste. The meat is tender, the sauce is sour and sweet, and some pepper is added to make the dish more appetizing! Sour, hot, salty and sweet, all occupy a point, but not much, such chewing is just good in the mouth! And the meat must not be cut too thin, oh, that fried is easy to harden, taste is very bad! Of course, you can't fry it too long, or it will harden. In a word, making this dish according to your favorite taste is the best one for you. Home style version of guobaorou is not authentic. As a reference, I prefer this kind of cooking

Production steps:

Materials required:

Pork loin: 1 piece

Pepper: 1

Tomato sauce: right amount

Sugar: right amount

Starch: right amount

Seasoning: appropriate amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Dong Bei Cai Guo Bao Rou