Method 1 Traditional method

Ingredients

300g fresh pork tenderloin, 5g shredded ginger, 20g shredded green onion, 10g coriander, refined salt, cooking wine , soy sauce, sugar, vinegar, fresh soup, water starch, and salad oil in appropriate amounts.

Production process

1. Cut the fresh pork tenderloin into large pieces of 7 cm long, 5 cm wide and 0.2 cm thick, and mix them with refined salt and cooking wine

< p>The authentic way to make pot-wrapped pork is not the modified Liaoning version. Marinate it evenly for ten minutes.

Then coat the marinated meat with dry starch, mix it with water starch and a little salad oil to make a thick paste; use it separately. Soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch, etc. make the sauce.

2. Put the wok on the fire, put in the salad oil and heat it until it is 60 to 70% hot. First, mix the well-cooked meat slices with the thick paste, then spread them out piece by piece, and put them into the pot one by one. Fry until crispy on the outside and tender on the inside, remove and drain.

3. Leave the bottom oil in the pot, add shredded ginger and green onions, fry until fragrant, add the fried meat slices, cook in the sauce, stir evenly, remove from the pot and put on a plate, sprinkle with coriander and serve.

Method 2: Improved Guobao Pork

The preparation method of the first half of the improved "Guobao Pork" is roughly the same as the traditional "Guobao Pork", except that the sauce is added. At that time, we learned from the preparation method of Cantonese "sweet and sour sauce" and added some Cantonese seasonings to the sauce, making the finished dish a fusion of north and south with a unique flavor.

Making ingredients

750 grams of tomato sauce, 3 bottles of ice flower sour plum sauce, half a bottle of OK juice, 200 grams of plum juice, 1 bottle of tomato sauce, 1500 grams of sugar, 2 bottles of white vinegar, 3 carrots, 2 tomatoes, 1 fresh lemon, a little each of carmine and lemon yellow pigment.

Production process

1. Wash carrots, tomatoes, and fresh lemons and slice them into slices.

2. Put the pot on the fire, add 4500 grams of water, add carrots and tomato slices, bring to a boil over high heat, then switch to low heat and cook until the carrots and tomatoes are crispy, and remove the residue. , add tomato paste, sour plum sauce, OK juice, juice, tomato sauce, sugar, and white vinegar, stir well and heat for a while, then remove from heat.

3. Mix the carmine and lemon yellow pigments with water and slowly add them to the pot until the color is golden red. Finally, put the fresh lemon slices into the pot and soak until the flavor is released. You can use it at any time. Approximately 75 grams of new style sauce can be used for each dish.

Method 3: Authentic Northeastern Pot Pork

Making Ingredients

Ingredients: 8 taels of tenderloin and 5 taels of starch.

Accessories: appropriate amounts of shredded onions, shredded ginger, coriander, shredded carrots, and minced garlic.

Seasoning: 1.6 taels of sugar, 1.6 taels of 9-degree rice vinegar, appropriate amounts of salt, light soy sauce, sesame oil, and cooking wine.

Production process

1. Pork tenderloin Cut the meat into large pieces, about 2-3 mm thick, not too thin, otherwise it will be fried dry;

2. Cut onions, ginger, coriander, and carrots into shreds, season with sugar, white vinegar, light soy sauce, and salt juice;

3. Add a little egg white to water starch to make a batter of appropriate consistency. The meat slices can be easily and evenly coated with a layer of batter, but it is not too thick;

4. When the oil in the pot is 50% to 60% hot, add the batter-coated meat slices piece by piece, fry over medium heat until cooked, remove;

5. Turn the heat to high, add the fried meat slices, Fry over high heat until crispy and colorful. I didn't fry it too much. Generally, restaurants fry it a little more brown than this. I like a slightly softer texture;

6. Leave a little bottom in the pot. oil, add onion, ginger, coriander and carrot shreds and stir-fry evenly;

7. Add the fried meat slices and stir-fry evenly, pour in the sauce, stir-fry quickly over high heat and serve.

Recipe Four: Sweet and Sour Pot Pork

Since the Northeast is multi-ethnic, there are 48 ethnic groups in Heilongjiang Province alone, and there are many kinds of vegetables. The local dishes in the Northeast mainly focus on salty and fresh foods. , sour, sweet,

Guobao meat is spicy. Mainly salty and fresh, supplemented by sweet and sour, followed by spicy. Due to the intervention of a large number of foreign recipes during the "Crossing the Guandong" period, Northeastern cuisine has integrated the essence of southern cuisines such as stewing and boiling in the south, forming today's cuisine. "Taste outside the customs". Northeasterners like to eat this dish the most.

Sweet and sour pot-roasted pork is one of the main dishes of Northeastern local cuisine and one of the must-order dishes in restaurants. Sweet and sour pot pork buns pay attention to the sour and sweet taste, mainly acid, supplemented by sweetness, preferably rice vinegar, and the concentration is about 30 degrees, do not mix it with water, and do not use mature vinegar. When thickening, you can taste it first and make sure the dish suits your taste.

Making ingredients

Main ingredients: half a pound of pork tenderloin, refined salt, ginger, green onions, rice vinegar, noodles

Accessories: cooking wine, oil, coriander, MSG, white sugar

Production process

1. Cut the pork tenderloin into large pieces 7 cm long, 5 cm wide and 0.2 cm thick. Be sure not to cut the meat too thick, otherwise the fried meat will be very hard and difficult to chew.

2. Put the cut tenderloin into a larger bowl, mix it with refined salt and cooking wine, and mix it with water starch to make a thick paste.

3. Thicken the juice with sugar, vinegar, MSG and starch. If you have the conditions, you can add some fresh soup. Some people will add soy sauce when thickening the pot pork, but I think adding soy sauce will not taste good. It depends on personal taste.

4. Cut the ginger and green onion into shreds. The shredded ginger is about 5 grams, and the shredded green onion is about 20 grams. You can cut the coriander into shreds or not, about 10 grams. Xiaolang, I like to eat coriander. , usually put 4 whole cilantro.

5. Heat the oil until it is 8 minutes cooked, then mix the flavored meat slices with the thick paste. Be sure to mix evenly so that the fried meat will be crispy. Then spread it out piece by piece, one by one. Put it into the pot and fry until golden brown. Take it out and knock off the watery starch residue. After frying them one by one, put all the tenderloin into the pot with oil and fry until it is crispy on the outside and tender on the inside. Take it out. , drain the oil. Leave a little oil in the pot and pour it into the pot.

6. Put the shredded ginger and green onion into the pot and stir-fry until fragrant, then put the fried tenderloin into the pot, pour the thickened juice into the pot, stir it up and put it on a plate , if you can work hard, it is best to spoon the meat and juice, and then sprinkle with coriander.