What kind of cuisine is Guo Bao Rou? What kind of starch is used in Guo Bao Rou?

Guobaorou is a famous dish in Northeast China. It was originally called Guobaorou and was created by chef Zheng Xingwen. After being cooked, Guobaorou is golden in color. It is a sweet and sour dish. What kind of starch should be used to make Guobaorou? How to reheat Guobaorou? The following content will share these knowledge with you in detail!

Contents of this article

1. Where is the cuisine of Guobaorou?

2. What kind of starch is used in sweet and sour pork?

3. How to reheat sweet and sour pork

Where is the cuisine of pot-baked pork?

Guobaorou is a famous dish in Northeast China. It was originally called Guobaorou and was created by chef Zheng Xingwen. He originally changed the charred pork strips into a sweet and sour dish to suit the taste of foreign guests. The method of Guobaorou was spread among the people and later transformed into different special methods.

Pot-baked pork is a famous dish in Northeast China. Its original name was pot-fried pork. It was created by Zheng Xingwen, the chef of Du Xueying, the prefect of Harbin during the Guangxu period. It was originally created to suit the tastes of foreign guests by changing the charred pork strips into a sweet and sour dish.

The method of making sweet and sour pork is relatively simple. First, cut the pork tenderloin into slices, then marinate it with salt and starch, put it into a pan and fry it. Then stir-fry it with the fried onion, ginger and garlic, and then pour in the juice made with sesame oil, sugar, vinegar, etc. and stir well.

What starch is used in pot-baked pork?

Potato starch or corn starch can be used to make sweet and sour pork. Potato starch is recommended for making sweet and sour pork because it is more sticky and will stick to the tenderloin slices better. Sweet and sour pork fried with corn starch will become soft easily after being poured with sauce, so it is not recommended.

After the sweet and sour pork is cooked, it is golden in color and tastes sweet and sour.

Sweet and sour pork is a specialty of Liaoning in Northeast China.

The method of making sweet and sour pork is usually to slice the pork tenderloin, marinate it, coat it with batter, fry it until golden brown, then pick it up and stir-fry it again with starch.

How to reheat the pork in pot

You can add some vegetables to the pan and stir-fry them with new oil until cooked. You can also put the pork in the microwave for 2-3 minutes to heat it up, which can preserve the original flavor of the pork. You can also fry or steam the pork again, which can also preserve its original flavor.

Chef Zheng: Zheng Xingwen, the founder of sweet and sour pork, first created sweet and sour pork during the Guangxu period to entertain foreign guests.

Du Daotai: Du Xueying was the first Daotai of Daotai Mansion. During the Guangxu period, Daotai Mansion, the highest administrative agency in Harbin, often hosted foreign guests, and sweet and sour pork became famous from then on.

Vasily: The image of Russians. After Chef Zheng changed the salty and fragrant sweet and sour flavor of sweet and sour pork for the first time, it was deeply loved by a Russian guest. The sweet and sour sweet and sour sweet and sour pork gradually began to be loved by more people.