Laodongbei Baobao (crispy Outside and Tender Inside)
1.
Choose fresh pork! A little fat is okay!
2.
Cut the pork into thin slices!
3.
So thin, so big!
4.
Sliced meat!
5.
Soak the noodles for about two days in advance! Let it ferment and penetrate!
6.
Choose a certain amount of noodles and pour a small amount of water!
7.
Into the frying pan for the first frying! Heat the oil in the pan in advance, about 70% to 80%, add the chopped green onion to make bubbles~
8.
This is the first time that the pan-fried meat is fried, and this time the pan-fried meat is not fully cooked!
9.
Very white, hee hee, great love!
10.
This is the second deep frying!
11.
It's fried for the second time, the color is great!
12.
Prepare rice vinegar and white sugar!
13.
Prepare the onion, ginger and garlic! Cut into the end!
14.
Put the white sugar into a small amount of water!
15.
Pour in white rice vinegar!
16.
Pour in a small amount of soy sauce!
17.
Use a wok! Pour in a small amount of oil!
18.
Pour in the sauce prepared in advance!
19.
Pour in the chopped green onion, ginger and garlic!
20.
Pour in the fried meat!
21.
stir fry!
22.
Stir fry, hehe, the chef is a cow!
23.
It's out of the pot, the color and fragrance are delicious, this is the taste of the previous palace! Hehe!
24.
Very delicate!
25.
Very rough!
26.
Take a bite, crisp on the outside, tender on the inside, sweet and sour, really a treasure on earth! Follow it if you like it!
Tips:
It is made of pork tenderloin (beef is used for Halal dishes) and starch, which are deep-fried twice, one is cooked and the other is deep-fried, and the sauce is garnished with coriander when it comes out of the pan. In pursuit of novelty juices, you can add carrots, tomatoes and fresh lemons to your liking to increase the fragrance of fresh vegetables and fruits, which enhances the taste of the dishes. This recipe is the most primitive way of Baobao, old taste, so there is not much change, it is the basis of Baobao, I hope everyone likes it!