How to Make Kuo Bo Rou

Kuānbōròu How to make it delicious? What ingredients and steps are needed for home cooks to prepare Kuānbōròu?Ingredients？Cooking Network The editor provides a simple recipe and step-by-step images for making Kuānbōròu, making it easy for novice cooks to prepare this tasty dish.

Kuānbōròu ingredient introduction

Rump steak (one piece)(cut into 5mm-thick slices)Cornstarch(adequate amount) Water (adequate amount) Soy sauce (three spoons) Salt (appropriate amount) Monosodium glutamate (MSG) (appropriate amount)Colorless oil (appropriate amount) Method steps:

1. Cut the rump steak into 5mm-thick slices.

2. Add cornstarch and an appropriate amount of water.

3. Add one spoon of vegetable oil.

4. Mix the rump steak evenly, using more starch to coat the meat.

5. Green onions, ginger

peeled and cut into strips,carrot cut into strips, garlic sliced,coriander chopped for later use.6. Take a bowl and put three spoons of soy sauce, five spoons of white vinegar, four spoons of sugar, an appropriate amount of salt and MSG, a little water starch to mix into a sauce. 7. Heat oil in a wok until six or seven tenths hot.

8. Gently place the steak slices one by one into the pot, fry until five or six tenths done, then remove.9. Increase the heat of the oil again and put the meat slices back into the pot to deep-fry until golden brown, then remove. 10. Drain the excess oil before setting aside.

11. Leave a little oil in the pot, add green onion strips, ginger strips, garlic slices and carrot strips, stir-fry.

12. Stir-fry until fragrant, then pour in the prepared sauce.

13. Cook until the flavor is rich, with a strong sour and sweet smell.

14. Add the fried meat pieces, stir-fry evenly.

15. Finally add coriander before serving.16. Serve hot in a dish. Thread the silk and stir-fry.

12. Stir-fry until fragrant, then pour in the prepared sauce.

13. Cook until the flavors are rich and the smell of sour and sweet is evident.

14. Add the fried meat slices and stir-fry evenly.

15. Finally, add coriander before serving.

16. Serve on a plate.