Where does this dish of Gaidao Rou come from?

Because China is vast and rich in resources, each region has its own distinctive food. The most popular ones are Sichuan cuisine, Cantonese cuisine, and Northeastern cuisine. A variety of delicious foods can not only satisfy our appetite, but also provide a lot of nutrition to our body. So, which region’s specialty dish is the Gaidao Meat that many people like to eat?

Gaidao Rou is a famous Han Chinese dish with good color, aroma and taste, and belongs to Northeastern cuisine. This dish uses ordinary ingredients, and the emphasis is on the knife skills. The shredded meat and bamboo shoots are mixed together, and it is soft and crispy when eaten, and tastes delicious. There is no residual juice, and it is full of fragrance. It can be stored for a hundred days in winter and ten days in summer, so it is very popular in Northeast China.

Nutritional value of cutlet meat

There are three main ingredients used for the Gaidao meat: pork butt, magnolia slices, and enoki mushrooms. The pork butt tip is the meat close to the buttocks and is more suitable for shredding. It can provide the human body with rich protein and essential fatty acids. Magnolia slices are rich in protein, vitamins, crude fiber, etc., and can relieve asthma and eliminate phlegm. The Oyster mushroom is the best among mushrooms, rich in more than a dozen mineral elements and some trace elements needed by the human body. Its medicinal value is second only to Ganoderma lucidum, and it is a very rare health food. By cutting these three ingredients into shreds and stir-frying them together, the nutrients are relatively balanced, which can have a nourishing effect and complement each other in taste.

Tips for making gaidao meat

1. Cut the lean and fat meat of the pork butt into extremely thin slices, and cut them into thin strips in a 4:1 ratio, making sure the slices are of the same thickness and not cut continuously.

2. Soak the magnolia slices for two days, remove the roots, inner core, and unpleasant smell, then boil them in bone broth, then cut them into thin slices with a knife, then cut them into thin strips with a top knife, and finally blanch them in boiling water to remove impurities.

3. When stir-frying shredded pork and bamboo shoots, you must pay attention to the oil temperature, heat and shaking the wok. "Add chicken and duck soup, mushroom soup, soy sauce, Shaoxing wine, sesame oil, etc. while frying.

4. When the meat and bamboo shoots turn golden brown, pour the juice on them and serve them on a plate. The finished product looks like a pyramid. The bamboo shoots are soft and flexible, and the meat is tough. It tastes delicious, refreshing and not greasy.