Guobaorou, formerly known as guobaorou, is a northeast dish. It was created by Du Xueying, the official Yin of Daotai Prefecture in Harbin, and Zheng Xingwen, the chef during the reign of Guangxu.
300g pork (tenderloin)
500 ml oil
1 teaspoon cooking wine
2 tbsp sugar
Appropriate amount of chives
1 tbsp vinegar
5 slices of ginger
2 distinguish garlic
3 tbsp ketchup
1 / 2 teaspoon salt
Step 1Wash the pork tenderloin and cut it into thin slices of coin thickness. Cut green onion, ginger and garlic and set aside
Step 2Put cooking wine, ginger, salt and Xiaoxu raw powder into the meat and marinate for about 10 minutes.
Step 3The starch is soaked thoroughly with water. After the starch precipitates, pour out the water. Put the starch into the meat bowl and grasp it well. Let the meat be fully covered with starch paste.
Step 4After all the meat is fried, continue to heat the oil in the pot. When the oil temperature reaches 80% hot, after the smoke in the pot, pour all the meat into the pot and keep stirring with a spoon until all the meat pieces turn golden yellow and take them out
Step 5Leave the oil in the bottom, saute garlic and meat.
Step 6Put ketchup, vinegar and sugar. Stir fry evenly and remove the scallions out of the pot.