Traditional "Guobao Pork"

Ingredients: 300g pork tenderloin

5g shredded ginger

20g shredded green onion

10 grams of coriander

Appropriate amounts of refined salt, cooking wine, soy sauce, sugar, vinegar, MSG, fresh soup, water starch, and salad oil.

Preparation method:

1. Cut the pork tenderloin into 7 cm long, 5 cm wide and 0.2 cm thick slices, mix with refined salt and cooking wine to taste; use water starch and a little salad oil to make a thick paste; use soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch, etc. to make a 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 onion, 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.

What should be noted is: after the meat slices have been seasoned.

Prepare the paste made with starch. The paste must be adjusted so that it can hang on the meat.

Put oil in the pot until it smokes, then dip the meat slices in the starch bowl so that both sides are covered with starch, and then fry it in the pot.

Don’t apply too much paste, just a little on both sides is enough.

The meat slices should be battered one by one, put in the pot and break up immediately. The oil should not be too hot. Turn down the heat and fry the meat until cooked through. In this way, the fried batter can better cover the meat and prevent it from turning into small pieces.