Guobaorou was originally named "Guobaorou", but the Russians pronounced the word "pop" as "bao". Over time, "Guobaorou" evolved into "Guobaorou".
There are rumors that in the late Qing Dynasty, most of the people in Harbin were Russians. Zheng Xingwen, the founder of Lao Chujia, has made many attempts in order to present Chinese food to Russian friends.
Since Russians love to eat meat, the old man made an improvement on the dish of "charred pork strips": on the basis of the original meat slices, he added sweet and sour and changed it to sour and sweet. The taste is improved, and auxiliary materials such as coriander, onion, ginger, and garlic are added to reflect the integration of Chinese and Russian food culture elements. Later, based on his experience, Zheng Xingwen changed the original ingredients into seasonal fruits, which was loved by many foreign friends.
At first, Guobao Pork was a forbidden dish and was not spread among the people. Later, when it had the opportunity to spread, Harbin became its birthplace, and later spread throughout the three northeastern provinces. However, the taste of Guobao Pork in the three northeastern provinces is still slightly different. Among them, the improvements made by Liaoning people are the most prominent: they use tomato paste or tomato sauce in the last step of production, which looks very much like Harbin’s “cherry.” "Meat", there are still some differences from "Old-style Guobao Meat".
The emergence of the traditional delicacy of Guobao Pork not only reflects the profound historical and cultural connotations of traditional Chinese cuisine, but also reflects the integration of Chinese and Western food cultures, and is also an endorsement of the widespread spread of Chinese and Western cultures. , is an important food link to tell Chinese stories and spread the voice of China.
Homemade recipe for Guobao Pork
To make Guobao Pork, you need to prepare 500 grams of tenderloin, one green bell pepper and one red bell pepper, as well as onions and flour. Appropriate amounts of cooking oil and ginger. In addition, you also need to prepare ginger, garlic, salt, five-spice powder, white sugar, cooking wine, tomato sauce and other seasonings.
Wash the prepared fresh tenderloin and drain it, then cut it into slices about 7 cm long, 5 cm wide and 0.3 cm thick. Mix thoroughly with salt and cooking wine and marinate for ten minutes. . Take out the marinated meat slices and dip them in dry starch, then mix salad oil and starch into a paste, then use hand soy sauce, sugar, vinegar and fresh soup to make the sauce.
Put the wok on the fire, add salad oil, heat it to 70% heat, then put the processed meat slices into the batter and fry them until crispy on the outside and tender on the inside. Drain the oil. After all the meat slices are fried, put the meat slices back into the pot and fry them a second time. After frying until the surface turns golden brown, take it out and put it on a plate. Then pour the sauce made with tomato sauce and other ingredients directly on top, and add the chopped green onions. Just garnish with chopped coriander.