How to make Northeast Chinese cuisine, Guo Bao Rou is a very delicious specialty dish. Friends who like Northeast Chinese food, come and see how to make it!
Guo Bao Rou
How to make Northeast Guo Bao Rou
Main Ingredients:
200g pork, 150g starch water
Side Ingredients:
Oil as needed, 2g salt, 10g white vinegar, 10g sugar, 30g ketchup
Steps:
1. Slice the pork
2. Coat the pork with starch water
3. Add enough oil to the pan, deep-fry the pork slices until golden yellow, then remove and drain the oil
4. Mix the seasonings, add them to the pan and stir until thick
5. Pour in the deep-fried pork slices, coat them with the sauce, plate them, and finally decorate with sesame seeds
Tips
About the origin of Guo Bao Rou, one story is: "Guo Bao Rou" is now a very common dish, combining the saltiness of Northern Chinese cuisine with a sweet and sour Western flavor. It is said that the taste of this dish is also related to "international relations". In the early days of Harbin's establishment, during the late Qing Dynasty, the Binjiang Prefecture entertained Western consuls. To cater to Western eating habits, they put a lot of thought into the dishes. "Liu Rou Duan" was savory, while Westerners preferred sweet and sour. To please the "big-nosed" foreigners, the prefect ordered the chefs to change the flavor. Zheng Xingwen racked his brains and changed the original savory "Jiao Shao Rou Pian" to a sweet and sour dish. The Western guests loved this dish and ordered it every time they came to eat. According to the cooking process, Zheng Xingwen named the dish "Guo Bao Rou". Westerners often had trouble pronouncing the name, and over time, it evolved into today's "Guo Bao Rou".
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