Four tips of authentic northeast guobaorou(zheng zong dong bei guo bao rou si ge xiao qiao men )

Four tips of authentic northeast guobaorou

Introduction:

"A kind of sour and sweet pot meat, crisp and delicious, four tips easy to make"

Production steps:

Step 1: soak potato starch in water for 2 hours

Step 2: cut the tenderloin into 1cm thick slices

Step 3: put the meat into a bowl, add a little cooking wine and salt, and grasp well by hand

Step 4: add a little oil into the lake powder and stir well

Step 5: put proper amount of dry starch into a small plate

Step 6: put the sliced meat into the starch, hang the starch on both sides and take it out

Step 7: put the sliced meat covered with water starch into the dry starch, and evenly coat both sides of the sliced meat with dry starch again

Step 8: coat all the meat slices with dry starch and put them on the plate

Step 9: add cooking oil to the pot. When the oil is hot, we will start to mix the juice. The ratio of sweet and sour juice is very important: 2 spoons of sugar, 2 spoons of soy sauce and 3 spoons of vinegar. Stir well

Step 10: after the oil is hot, put in a chopstick. When there are small bubbles around the chopsticks, fry the sliced meat in the pan and remove it immediately after the color turns white

Step 11: for the first time, just cut the meat raw

Step 12: shred carrot, onion and ginger, slice garlic and set aside

Step 13: after the meat is fried and broken, put the meat into the pot again and fry it in high heat until both sides are golden. Take out a piece and knock it with chopsticks. After making a crisp sound, take it out and put it on the plate

Step 14: leave a little oil in the pot, stir fry the onion, ginger, garlic and shredded carrot in the pot

Step 15: put the prepared soup into the pot quickly, stir fry the sweet and sour taste quickly, then turn off the heat

Step 16: pour the fried soup on the meat slices on the plate, and the crispy, sour and sweet pork pot is ready. Break a piece by hand

Materials required:

Pork loin: 300g

Starch: right amount

Carrot: a little

Garlic: 2 cloves

Coriander: a little

Jiang: a little

Sugar: 2 teaspoons

Soy sauce: 2 teaspoons

Vinegar: 3 teaspoons

Edible oil: 500g

Salt: a little

Cooking wine: a little

Note: four tips for making authentic northeast guobaorou: 1. Add a little oil into the water starch powder to make the fried starch paste crisp; 2. Apply water starch to the meat first, then hang a layer of dry starch to keep the moisture of the meat, and the skin is crisp when frying; 3. The meat should be fried twice, the first time is broken, and the second time is the key to coloring and crispness. After the first time of frying, wait until all the preparation materials are ready, and then fry until the second time; 4. The fire at home can't reach the temperature of the hotel, so, after the sweet and sour sauce is fried, don't pour the meat into the pot to stir fry, to prevent the skin of the meat becoming soft and not crispy; you need to pour the fried soup on the meat, so as to make the authentic northeast pot pork

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Zheng Zong Dong Bei Guo Bao Rou Si Ge Xiao Qiao Men