Authentic Northeastern Guobao Pork Recipe

Main ingredients: 8 taels of tenderloin, 5 taels of starch.

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

Seasoning; 1.6 taels of sugar. 9 degrees rice vinegar 1.6 taels. Salt. taste. sesame oil. Appropriate amount of cooking wine.

Preparation method; 1. Cut the tenderloin into 5 mm thick slices and add water starch paste (the water slurry should not be too thin to stick)

2. Mix the above seasonings into a bowl of juice spare.

3 Heat the oil in a wok until it is 60% hot, put the tenderloin into the wok one by one and fry until golden brown, charred on the outside and tender on the inside. fish out.

4 Heat the oil in the wok, add the auxiliary ingredients and stir-fry evenly, then add the fried tenderloin, quickly add the sauce and stir-fry evenly

Characteristics; sweet and sour Delicious, crispy on the outside and tender on the inside.

Another method:

Ingredients: 400 grams of pork tenderloin, 500-1000 grams of salad oil, appropriate amount of cornstarch, low-gluten flour, and a little baking powder.

Seasoning: Mix 1-2 tablespoons of tomato paste and 2-3 tablespoons of Zhenjiang balsamic vinegar (or white vinegar) to make a thick sauce, and 4-5 tablespoons of sugar. Appropriate amount of green onion, ginger, coriander, and a little salt.

Preparation method:

1. Cut the tenderloin into large pieces with a thickness of 0.3-0.5 cm, add minced ginger, a little salt, an appropriate amount of water, scratch it slightly, and add raw flour. Mix the baking powder and low-gluten flour evenly, add 1-2 tablespoons of salad oil, and mix well again. Cut green onions, peeled ginger into inch-long thin strips, and cut coriander into inch-long pieces.

2. Put the pot on the fire, add salad oil until it is about 70-80% hot. When it is about 70-80% hot, add the marinated tenderloin slices one by one, fry until light yellow and take out.

3. Heat the oil over high heat until it is 90% hot, add the tenderloin and fry until golden brown and take it out.

4. Leave a little oil in the pot, heat it up to high heat, add shredded green onion and ginger, add the prepared tomato vinegar sauce and sugar and mix well quickly, add the fried tenderloin and quickly turn it over evenly and put it in the pot. Arrange on a plate and sprinkle with coriander.

Note: The key to making Guobao Pork lies in the preparation of the crispy paste and the final step of cooking the sauce. The biggest difference between this dish and other similar dishes is that the final process uses dry cooking techniques instead of starching, so it can Stays crispy for a long time. The sweet and sour juice is quickly atomized in the high-heat oil pan and evenly flavored during the tossing process. Of course, this also increases the requirements for a strong stove fire. Many Northeastern chefs do not add tomato sauce when making this dish, and only use balsamic vinegar and sugar to make the sauce. The finished product is golden brown. The advantage is that the thickness of the sauce is further reduced to better maintain its taste.

The ratio of cornstarch to low-gluten flour can be 1:1, 1:2, or even 1:3. The standard for the ratio to water is that the crispy paste can just hold the meat without drying it out. The "meat slices" stick together and are difficult to separate. Each slice of fried meat has a crispy shell about 2-3 mm thick. Try baking powder from 1-2 teaspoons (400 grams of meat). The standard is to make the fried meat crispy and without an alkaline smell. In fact, most Chinese chefs do not accurately quantify the ingredients and rely more on experience and feeling. Besides, everyone has different tastes, and my standards may not necessarily suit your taste. So, fuck the guy and just do it!

How to make Guobao Pork

This thing is basically a simple way to make it, so it is very simple.

First prepare the meat slices. If you are more particular about it, you can use tenderloin. Otherwise, ordinary hip tip or something like that will do. Could be a little fatter. The thickness of the meat cut should be similar to what you eat outside. If you cut it thickly, you can pat it slightly with the back of a knife to loosen it. If it is thin, this step will be omitted.

Put salt and cooking wine into the meat. Use starch (preferably potato starch) to make a paste. It must be made into a paste that can hang on the meat.

Put oil in the pot, heat it until it starts to smoke, then dip the cooked meat slices in the starch bowl so that both sides of the meat slices are coated with starch, and then fry it in the pot. (It needs to be noted here that the batter must not be too much. Just a little on both sides is enough. If it is too much, it will become a roujiamo!)

Remember, the meat slices should be battered one by one. After putting it in the pot, break it up immediately, otherwise they will stick together.

The oil should not be too hot at this time. Turn down the heat. The purpose is to fry the meat.

How to know if it is cooked? If you are not afraid of burning, you can try it. If you are afraid of burning it, use a longer chopstick to poke it and see if it can be poked through. If it is easily poked through, it means the meat is cooked and ready to be taken out of the pot.

After taking out the meat, you can prepare the juice.

There are two kinds of juice, one is sweet and sour, the main raw materials are rice vinegar, white sugar, a little salt and pepper and MSG. Put these seasonings in a small bowl, get some water, stir well, and taste until the flavor is almost done (highlighting the sweet and sour taste). For a better look, you can add 1 or 2 drops of soy sauce to the prepared juice. Remember, there must be less water! One is salty, which is to add soy sauce, salt and pepper and MSG (be careful not to use too much soy sauce)

After adjusting the sauce, cut some garlic slices and shredded green onions for later use.

Continue to heat the oil pan, heat the oil to 70%, pour all the fried meat slices just now into the pan and return it to the pan. The purpose this time is to add color, so the fire can be bigger and the oil can be hotter. But pay attention to avoid mushy meat.

After frying the meat, put another pot on the fire, add oil, heat it up, add garlic slices and green onions, pour the fried meat slices in, stir-fry a few times, and reduce the heat. Good juice.

If you adjust the sauce just right, it will be quickly absorbed by the meat slices after cooking, and there will not be too much richness. If you find there is still a pile of soup, don’t worry. Take out the meat slices first. Boil the remaining juice, then add some water starch to thicken it, and pour it over the meat slices. Because the meat is cooked, the process is quick!