Pork vegetables, Northeastern colorful porridge and so on.

The taste of Northeastern cuisine is rich and heavy, just like the enthusiasm and roughness of Northeastern people, and it is an outstanding representative of northern cuisine.

The well-known Guobao Pork is made from pork tenderloin and starch, and is fried twice. Once fried, it is cooked, and the second fried to color. When it comes out of the pot, it is juicy and garnished with shredded coriander and green onion.

Pork wrapped in a pot is a specialty of Northeast China. It is crispy on the outside, sweet and sour, and tender on the outside. It is especially delicious.

I have been in the Northeast for two years and I always order this dish every time I entertain friends.

Based on my cooking experience, I will share how to make Guobao Pork with peanut oil. After heating the oil over medium heat, pour the meat slices and the remaining small amount of starch liquid into the oil pan (the oil should slightly submerge the meat slices), and fry until it looks slightly golden.

Golden brown, check the texture and the meat is tender and cooked before taking it out.

3. Place the chopped vegetables and green onions on the slices of meat. That’s it for today’s sharing of the extremely delicious sauce. What do you think of this dish?

Is it the right thing to do?

Please leave a message if you have any opinions.

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How to make crispy pot pork!

Just buy what you want. It’s too troublesome to cook it yourself, and you’ll waste time. When you have extra time, you might as well buy two plates to eat, eat well, drink well, and rest for a while!

Just do what you have to do, pour an appropriate amount of cooking oil into the pot, turn on medium heat and slowly cook it to above 170 degrees, and put the battered meat slices into the pot piece by piece.

Fry the meat slices over medium heat until it takes shape and changes color slightly.

Crispy Guobao Pork, formerly known as Guobaorou, is a traditional Northeastern famous dish with golden color and sweet and sour taste. With the popularity of Northeastern cuisine, it is now popular all over the country.

There are many versions of it. Compared to the tomato sauce version, I prefer the traditional method.

Then add it to the pot to thicken it.

The original name of Guobaorou was Guobaorou. Later, when foreigners ordered the dish, they felt there was something wrong with the pronunciation, so they changed it to Guobaorou.

Guobaorou is not only an ordinary Northeastern dish, but also an authentic Northeastern dish and an outstanding representative of Northeastern specialties.

The meat slices are large, the meat is abundant, the taste is substantial, the outside is crispy and the inside is tender, and the taste is sweet and sour. It is favored by men, women and children.

A must-try dish for Northeasterners when dining out.