Northeast pot buns with pork
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 finished vegetables are golden in color, crispy on the outside and tender on the inside, sweet and sour.
Recipe Recommendations
- pork tenderloin 320 grams
- green onion appropriate amount
- ginger appropriate amount
- red pepper appropriate amount
- flour appropriate amount
- eggs appropriate amount
- oil appropriate amount
- cooking wine 1 tablespoon
- chicken powder 1/2 tablespoon
- cornflour 1 tablespoon
- white sugar 2 tablespoons
- balsamic vinegar 3 tablespoons
- ketchup 1 tablespoon
- qingshui 1/2 cup
Steps for Northeast pot buns with pork
1
Wash the pork, cut it obliquely into thin slices, add 1/4 teaspoon salt, 1 tablespoon cooking wine, 1/3 tablespoon chicken powder and 2 tablespoons corn flour, and grab well, marinate for 30 minutes.2
Take an empty bowl, add 2 tablespoons Haitian Golden Label soy sauce king, 2 tablespoons white sugar, 3 tablespoons balsamic vinegar), 1 tablespoon ketchup, chicken powder (1/2 teaspoon), cornflour (1 tablespoon), and water (1/2 cup) to make sauce. 3
Take an empty bowl, add starch (6 tablespoons), 1 egg, oil (1/2 tablespoon), and water (1/2 cup) and mix well to make a fried paste.4
First dip the pork slices with a layer of cornflour, then wrap them with a layer of fried paste, and then place them on a plate for later use.5
Heat the oil, insert the bamboo chopsticks and leave it to bubble around. Add the pork slices in batches and fry until crispy on the outside and tender on the inside, and golden yellow on the inside. Pick up and drain the oil for later use.6
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.Northeast pot buns with pork Make Tips
1. After coating the pork slices with cornstarch, gently shake off the excess powder to prevent the coating from becoming too thick after frying, which would affect the texture of the Guo Bao Rou. (If too much starch sticks, it causes the meat slices to become too thick.)
2. The pork slices should be added to the oil one by one. Separate them occasionally to prevent them from sticking together in clumps, ensuring they fry evenly and thoroughly.
3. When preparing the sauce, taste it while adding seasonings until it reaches a pleasant balance of sweet and sour.
4. The pork should be sliced into large, thin pieces. This allows for an even coating of batter, ensures they fry through easily, and makes them more flavorful to eat.
5. The key to making Guo Bao Rou lies in the batter and the sauce. The batter should be of a consistency where it flows continuously without breaking when scooped up and poured down; the sauce should not have too much cornstarch, otherwise it will cause the meat slices to stick together, making them difficult to separate.