【Heilongjiang】Guobaorou

Overview

Authentic Northeastern cuisine, from snack to meal, must be included in every New Year's Eve dinner.

The pork tenderloin slices should not be too thin. If the meat is too thin, it will dry out easily and taste bad. Slice ginger, green onion and coriander and set aside. Add water starch and a little egg white (I also put the egg yolk in, I don’t know what to do with an egg yolk, it’s a waste if I throw it away, hehe~~) to make a batter of appropriate consistency, so that the meat slices can be easily and evenly coated with a layer of batter, but it is not too thick.
Make the sauce with white sugar, white vinegar, light soy sauce and salt.
When the oil in the pot is 50% to 60% hot, fry the meat slices with batter in the pot until golden brown. The texture I made this time is slightly softer. If you like a harder texture, you can fry it for a while~~
Fried finished product.
Leave a little base oil in the pot, add onions, ginger, and coriander shreds and stir-fry evenly. Add the fried meat slices and stir-fry evenly. Pour in the sauce, stir-fry quickly over high heat, and serve.
The finished product is out of the pot