Northeast guobaorou: authentic northeast flavor(dong bei guo bao rou zheng zong dong bei wei )

Northeast guobaorou: authentic northeast flavor

Introduction:

"Northeast guobaorou -- authentic northeast flavor"

Production steps:

Step 1: pork, a whole meat in the back seat, frozen 80% for slicing

Step 2: cut into 0.5cm thick slices, let the meat thaw at room temperature, remove the blood

Step 3: put 200 grams of dry potato starch in a small bowl

Step 4: soak the starch in cold water for 1 hour

Step 5: prepare onion, ginger and garlic, as shown in the picture

Step 6: Chop onion, ginger and garlic

Step 7: lay lettuce on empty plate

Step 8: prepare two bowls: one bowl with a little vinegar (the amount at the bottom of the small bowl), the other bowl with onion, ginger, minced garlic, Zanthoxylum noodles, salt and soy sauce (the amount of soy sauce is just a circle), as shown in the figure

Step 9: after the potato starch is soaked, grasp it well by hand, put in the slow meat slices, grasp the starch and meat well by hand, if the starch is dry, add a little water, if it is too thin, add a little dry powder

Step 10: put the oil in the pan, heat it, put your hand on the top of the pan, feel the heat, then you can fry the meat

Step 11: the starch paste should be evenly adhered to the meat, not too much or not, as shown in the figure. Put it into the oil pot in turn

Step 12: deep fry in oil pan, first pot, put 8-10 pieces

Step 13: deep fry until soft and tender, and set aside

Step 14: fry the second pot of sliced meat

Step 15: put the first pot of meat slices in step 13 back into the second pot in step 14 and fry them together

Step 16: crisp the meat, drain the oil

Step 17: pour the frying oil into the oil tank and leave a little oil in the pan

Step 18: put the condiments in step 8, such as onion, ginger and garlic powder, in the pot, stir in a small fire, stir well

Step 19: pour the vinegar in the vinegar bowl and mix the sauce

Step 20: put in the fried meat

Step 21: stir evenly, then out of the pot

Step 22: finished product drawing 1. Stacked in the lettuce plate, crisp outside and tender inside, full of salty flavor, juice and fried meat, can you resist the temptation?

Step 23: finished product figure 2. How to see all become three small fish, ha ha, eat quickly, or no, the food people are covetous! There are only three pieces left

Step 24: the cross section of this meat is really crisp outside and tender inside

Materials required:

Pork: 330g (20 pieces)

200g potato starch

Lettuce: a little

Onion: 1 segment

Ginger: a small piece

Garlic: 4 cloves

Soy sauce: a little

Soybean oil: right amount

Salt: right amount

Chinese prickly ash noodles: a little

Vinegar: right amount

Note: the authentic taste depends on the choice of authentic food materials and authentic production methods: 1. Pork selection: the best choice is the whole meat in the back seat of pork (I usually buy the whole back seat, and then pick the meat myself to get the whole meat. If I buy it in pieces, the meat will be too broken to keep the shape of the meat regular, not scattered, and the size of the meat is even), while the tenderloin is too tender to reach the standard 2. Selection of frying oil: soybean oil from Northeast China (the third grade crunched cooked soybean oil, black and red in color, rich in bean flavor, golden in color and beautiful in color, which can be purchased from Taobao). If not, peanut oil can be used instead. Because no authentic soybean oil was found, the color of peanut oil was much worse than that of peanut oil. It's a little pity that it turned white. 3. Dry potato starch needs to be blistered in advance to make the dry powder absorb water and fuse. If the water and dry powder don't fuse well, the oil will collapse when frying. It's dangerous! 4. Frying temperature: because the meat is too big (8-9cm), it can't be deep fried, so it can be deep fried in different pots. Tap the meat gently with a shovel to make a rustling sound, which means that the meat is well fried. 5. The amount of vinegar and soy sauce should be handled well, otherwise the fried juice is too much, too black, which will affect the appearance and taste. 6. You can also adjust the juice into sweet and sour flavor, and put a little sugar when you adjust the juice. 7. Some are added An improved version of ketchup, with a southern flavor

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dong Bei Guo Bao Rou Zheng Zong Dong Bei Wei