Sihaiwang: guobaorou, formerly known as guobaorou, is a famous dish with northeast flavor. It's very delicious with sour, sour and sweet taste. Pork tenderloin is a favorite dish for adults and children. It is very suitable for eating in summer to appetizer and increase appetite. Guobaorou is a famous dish in Northeast China. It's a must to learn dish for those you like to eat. What's the authentic method of guobaorou? How to make the best pot meat? Let's take a look at it with Xiaobian~
How to make pot meat delicious? The household practice of pot and baorou
Ingredients of pot meat:
Pork, green and red pepper, wine, soy sauce, white vinegar, tomato sauce, white sugar, chicken essence, salt, onion, ginger, garlic, starch
The production steps of pot wrapped meat:
1. Cut pork into thick slices, mix with salt, chicken essence, pepper and cooking wine to marinate;
2. Shred green and red peppers, slice garlic, shred onion and ginger;
3. Flour and starch are mixed into batter in the proportion of 1:2;
4. Set it to this consistency for a while;
5. We prepare a bowl of juice, 3 spoons of sugar and 2 spoons of vinegar for the batter;
6. Add 2 tablespoons ketchup (ketchup is for good color, it is OK without adding);
7. Add a scoop of raw sauce;
8. Proper starch;
9. Add a little water, stir well, and mix into a bowl of juice;
10. The marinated meat slices are evenly hung with a layer of batter;
11. Unfold and put them into the hot oil pot of 50% one by one;
12. Fish out when frying to the final shape;
13. When the temperature rises to 70% or 80%, put the fried meat into it again and fry until it is tender in the golden crisp;
14. Put a little oil in the pot, add garlic slices and stir fry;
15. Stir fry garlic slices, add fried meat slices and stir fry;
16. Stir fry the shredded onion and ginger, green and red peppers evenly;
17. Pour in the mixed bowl of juice, quickly stir fry, until each piece of meat is evenly covered with the sauce can be out of the pot plate;
18. It's crispy outside and tender inside. It's sweet and sour.