Rural time: sweet and sour pot meat(tian yuan shi guang suan tian guo bao rou )

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

Chinese PinYin : Tian Yuan Shi Guang Suan Tian Guo Bao Rou