pot meat
Guobao Pork is a Northeastern dish. It consists of slicing the pork tenderloin and marinating it to taste, wrapping it with frying paste, frying it in the pan until golden brown, and then putting it in the pan, stirring and thickening. The processed vegetables are golden in color, crispy on the outside and tender on the inside, sweet and sour, and are very suitable for summer consumption.
Recipe Recommendations
- pork tenderloin 300 grams
- green onion 1 tablespoon
- ginger 1 tablespoon
- salt 1/5 tablespoon
- cooking wine 1 tablespoon
- chicken essence 1/3 tablespoon
- starch 2 tablespoons
- oil 1/2 tablespoon
- soy sauce 2 tablespoons
- white sugar 2 tablespoons
- rice vinegar 5 tablespoons
- qingshui 1/2 cup
- Fragrant fried flour 5 tablespoons
Steps for pot meat
1
Wash the pork, cut it obliquely into thin slices, add salt, cooking wine, chicken essence and starch, grab well, and marinate for 30 minutes. Take an empty bowl, add soy sauce, white sugar, rice vinegar, chicken essence, starch and 1/2 cup water to make a sauce. Take an empty bowl, add fried powder, oil and water and mix well to make a fried paste. Dip the pork slices with a layer of starch, then wrap them with a layer of fried paste, and place them on a plate for later use.2
Heat 1 bowl of oil in the pan, insert bamboo chopsticks and leave it to bubble around. Add pork slices in batches and fry until crispy on the outside and tender on the inside, and golden yellow. Pick up and drain the oil for later use.3
Heat 1 tablespoon of oil, saute shredded ginger and shredded green onion until fragrant, pour in the fried pork slices and stir well, pour in the sauce to thicken, sprinkle with minced coriander, and serve.pot meat Make Tips
1. After coating the pork slices in starch, shake them gently to remove excess powder; otherwise, the coating will be too thick after frying, affecting the texture of the Guo Bao Rou.
2. Fry the pork slices one by one, separating them frequently to prevent them from sticking together.
3. When preparing the sauce, taste it as you add the seasonings, stopping once the sweet and sour flavor is balanced.
4. Cut the pork into large, thin slices. This ensures an even coating of batter, makes it easier to cook through, and results in better flavor.
5. The key to making Guo Bao Rou lies in the batter and the sauce. The former should be the right consistency so that the batter drips continuously without breaking when lifted; the latter should not contain too much starch, otherwise the meat slices will stick together.