Pork wrapped in sweet and sour pot
This is a very refreshing Northeastern dish with Western flavor. I was originally interested in it because of this interesting name. When I checked it online, it turned out that when Harbin was built as a port in the late Qing Dynasty, Binjiang Road Mansion hosted Western consuls. In order to suit Westerners 'taste of sweet and sour, they improved the fresh and salty Northeast charred pork slices and named it "Guopao Meat". Unexpectedly, this dish was very popular. Westerners always make inaccuracies in ordering food. Over time, it evolved into today's "Guopao Meat". This dish is of medium difficulty. The key points are hanging paste and re-frying. In order to make it more convenient for cooking, I used universal frying powder, so that I only need to fry it once and there is no need to mix the frying powder. In addition to tomato sauce, the sweet and sour sauce also uses sweet hot sauce that can be seen everywhere in the Toronto market, which tastes very good.
Recipe Recommendations
- pork tenderloin 200 grams
- vegetable oil 3 cups
- water 1 cup
- salt 1/3 teaspoon
- cooking wine 1 teaspoon
- white pepper 1/2 teaspoon
- tomato sauce 3 tablespoons
- sweet chili sauce 2 tablespoons
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Pork wrapped in sweet and sour pot
1
Slice the pork tenderloin, add salt, cooking wine, and white pepper, and marinate for 30 minutes.
2
Pour Universal fried powder into half a cup of water and mix until paste.
3
Coat the fillet with paste.
4
Pour the vegetable oil into the pan and cook until it is 70% ripe. Put the meat slices directly into the hot oil and fry until golden brown, pick up and drain.
5
Heat a wok, add tomato sauce and sweet chili sauce, add half a cup of water, bring to a boil, and stir until thick.
6
Pour in the fried tenderloin, stir fry well, and remove from the pan.
7
It is sweet and sour. It is a good dish for guests. It is especially popular among ladies and children.