How To Cook Guobaorou

Guo Bao Rou(锅包肉) is a typical northeast China local dish, it is welcomed by not only Northeast China but all over the globe. My tutor Jeffery has stayed in Harbin in Northeast China to teach English for some time and he is now teaching me spoken English via E-say in Philipine by telephone calls . When we talked about the meal, he missed the Guobaorou he had enjoyed in the period very much. He gave me a task to write the the recipe of it. I searched on the internet and try to find some easy way to deal with it. Lucky me, I found a lot as reference.

Feature:

It is luster golden yellow, crisp outside and tender inside, sour and sweet delicious, in addition it is not greasy, and suits to eat in the four seasons, whets and increases the appetites.

The general procesure:
Get the tenderloin(里脊) slices salted in a bowl for a while with salty juice;
Wrap up with the starchy think liquid;
Put them into pot and fry them into the golden yellow color;
Again puts into the pot stir-fry and mix with sauce .

Details procedures:　

Ingredients:

Main: tenderloin slices (320 grams), shreded Chinese onion(1 soupspoon), shreded ginger (1 soupspoon), cuted coriander (2 soupspoon) 　

Salty juice: Salt (1/5 soupspoon), cooking wine (1 soupspoon), chicken powder (1/3 soupspoon), starch (2 soupspoon)

Thicken Soup: soybean sauce (2 soupspoon), white sugar (2 soupspoon), rice vinegar (5 soupspoon), chicken powder (1/2 soupspoon), the starch (1 soupspoon), water (1/2 cup)

Starchy thick liquid: flour for frying (5 soupspoon), oil (1/2 soupspoon), water (1/2 cup)

Others: Oil (1 bowl)

1: get pork washed, cut it into the thin slices, add the Salty Juice and put aside in a bowl to cure it for 30 minutes. 　This piece of pork is called tenderloin, because it is the tenderest part of a loin of pork along either side of the backbone and between the ribs and hips.








2: Take a spatial bowl to make the Salty Juice.

3: Again takes a spatial bowl, to make the Starchy Thick Liquid.

4:Wraps up one slice with the starchy power (don't have to much, only a thin skin) and put it into starchy thick liquid, then enter it into a plate and it is ready for next step.








5: burn the bowl of oils not too hot, how to test? insert bamboo chopsticks waits until little babbles appears all around them,





Inserts the dried pork slices to the oil until they get the golden yellow color, drain them until drying oil and they are ready for next step. ( The slices need to be put into the oil piece by piece in order not to let them stuck together, don't fry them to old)

6: Burn a soupspoon oil, fry the shredded ginger and the Chinese onion till you smeel the fragrance, pour the good dried pork slices to stir-fry , pour the prepared Thicken Soup, to scatter cutted coriander at the surface onto a dish.

7: enjoy your masterpiece and be a gourmet. Hope Mater Jeffrey learn to cook for himself and his wife and then his newborn baby. I will cook it by following this recipe this weekend for my family, and I think they will love it.