double cooked pork slices(guo bao rou )

double cooked pork slices

Introduction:

"Guobaorou is the representative of northeast cuisine, and it is the hometown flavor in the hearts of every northeast people. If you have the conditions, you can eat it in a restaurant. If you can't go out, you can make a whole dish at home. Whether it's authentic or not, you will be satisfied with the familiar taste."

Production steps:

Step 1: cut the meat into two one dollar coins. The size of the slice is two or three times larger than that of the fried meat.

Step 2: add 1.5 teaspoon salt and 1.5 teaspoon Zanthoxylum noodles, mix well and taste well.

Step 3: beat in two egg whites, no yolks.

Step 4: mix well, the purpose is to make the meat tender, but also to increase the viscosity when putting starch. Leave for five minutes.

Step 5: now go to the second step, mix the juice. The secret of sweet and sour is here.

Step 6: use half a bowl of rice vinegar, because I used one kilogram of lean meat, so the juice can't be less. If the meat is less, put less juice.

Step 7: two spoonfuls of white sugar. In fact, I always use chopsticks to dip in the mixed juice. It should be more sour than sweet.

Step 8: add half a spoonful of Chinese prickly ash noodles

Step 9: add half a teaspoon of salt.

Step 10: look, this is the mixed juice, a total of half a bowl, sugar is not easy to melt, all sink to the bottom, stir up when doing it. Generally speaking, it is more sour than sweet, slightly salty. In the end, we should put minced garlic, but we should wait until we make it, otherwise the vinegar will lose the spicy garlic. There are authentic northeast pot meat, never put ketchup, put on the flavor.

Step 11: now put in starch and water, dry and thin enough to hang on the meat without dropping, and chopsticks can be stirred in the meat.

Step 12: heat the oil at 200 ° with the induction cooker, spread the oil piece by piece and fry it until it is light yellow. At this time, adjust the induction cooker to 280 ° and heat the oil for two minutes. When the oil smokes, put the meat into the oil again and fry it until it is golden. It takes about two or three minutes. Remember to turn it frequently and heat it evenly.

Step 13: put the oil in the pot. When it's hot, put in the sauce and minced garlic. When it's hot, put in the meat and dip it evenly. When the sauce comes out of the pot, it takes 20 to 30 seconds for the meat to be in the pot. The meat will soften after a long time.

Step 14: it's tender inside and burnt outside. It's sweet and sour. It's appetizing!

Materials required:

Lean meat: 800g

Egg: 1

Starch: right amount

Salt: right amount

Chinese prickly ash noodles: right amount

White vinegar: right amount

Sugar: right amount

Minced garlic: right amount

Note: fried meat need to be fried twice, the first time the induction cooker with 200 degrees oil temperature, in order to fry, the second time to 280, in order to fry the surface crisp, such a meal to eat 20 minutes, it will not return to soft. Besides, vinegar should be made from pure grain instead of blending. This is the key to taste. I bought a good rice vinegar with more than nine yuan, which is golden yellow instead of pure white.

Production difficulty: unknown

Technology: deep fried

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Guo Bao Rou