Corn starch can be used for Guobao Pork, but potato starch is recommended. Because corn flour is sticky, the meat fried with corn starch will not become crispy, while the meat fried with potato flour will be crispy on the outside and tender on the inside.

How to make Guobao Pork

1. Cut the top of the pork into half-centimeter thick slices, marinate with 1 gram of salt and 10 grams of rice wine and set aside.

2. Cut the ginger and green onion into thin strips, and cut the coriander into sections and set aside.

3. Mix the cornstarch into a thick slurry, add a little oil and mix well and set aside.

4. Heat the oil in a pot until it is 70% hot, put the meat slices into the prepared batter and dip them on both sides, put them in the pot and fry until they are set and take them out.

5. Heat the oil until it is 80% hot, add the meat slices and fry until the surface is crispy and take it out.

6. Brush the wok, put a little oil on it and heat it up over high heat, add the onions and ginger and stir-fry.

7. Then put the meat slices and coriander into the pot, pour the sauce and stir-fry until the meat slices are evenly coated with the juice, then serve