Guobao Pork
Overview
Guobao Pork is a famous Northeastern dish. Generally, dishes pay attention to color, aroma, taste and shape. However, this dish also needs to add a sound, that is, when chewing, it should make a sound similar to that of eating cornstarch, which is a sign of crispiness. In order to adapt to the tastes of foreign guests, Zheng Xingwen, the founder of Harbin Daotai cuisine and the first chief chef of Daotai Du Xueying in the Binjiang Provincial Department, changed the original salty and savory charred pork strips into sweet and sour dishes. This change made Harbin's first dish appear. Zheng Xingwen called it Guobaorou according to the recipe. Maybe it was because foreigners had problems with pronunciation when ordering the dish, so now it is called Guobaorou. Guobaorou has been handed down for four generations. It is not only a delicacy, but also a culture, and it witnesses the century-old history of Harbin with its own experience!
Tags
Ingredients
Steps
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Pork tenderloin cut into large pieces
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Mix rice flour + flour + egg white + water + oyster sauce, and batter
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Heat the pot and make oil
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Heat 60% of the oil and fry the battered meat slices until golden brown
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Re-fry the meat slices before frying to keep them crispy
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Heat oil in a pan, sauté chopped green onions over high heat, add white vinegar + sugar + oyster sauce + tomato sauce + water starch and stir-fry into sweet and sour sauce,
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Stir-fry the fungus + green pepper + mushroom
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Put the fried meat into the pot, stir-fry quickly, season with salt and chicken essence, take it out of the pot and put it on a plate! !
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Loading the plate! ! ! !
