Usually sliced ??pork tenderloin is marinated, wrapped in fried batter, deep-fried until golden brown, scooped up, then stir-fried to thicken the sauce.

Ingredients

Pork tenderloin? 500g, scallions, 100g ginger, 5 tablespoons oil, 1 tablespoon rice vinegar, 30g sugar, 2 teaspoons soy sauce, 2 teaspoons salt, 2 teaspoons cooking wine , appropriate amount of cornstarch, 1 tablespoon water starch

Method

1. Cut the pork tenderloin into slices about 0.4 cm thick, add 1 teaspoon salt and cooking wine, marinate for a while, and wrap Cornstarch. Place the sugar and rice vinegar in the same bowl, add the soy sauce, remaining salt and a little water and mix well.

2. Put oil in the pot and when it is 50% hot, add the meat slices wrapped in cornstarch and fry them piece by piece. After setting, turn on medium heat and heat until 80% hot. Fry the meat slices until golden. Remove the oil and set aside.

3. Leave oil in the pot, pour in sweet and sour sauce, water starch and simmer over medium-low heat until thickened. Add scallions and shredded ginger, add in sliced ??meat, and stir-fry for about half a minute.

Introduction to Guobaorou

Double Cooked Pork Slices (English name: Double Cooked Pork Slices), formerly known as Guobaorou, is a Northeastern dish that was first created in Daotaifu, Harbin during the Guangxu period. Fu Yin Du Xueying won the hand of chef Zheng Xingwen. When cooked, it has a golden color and a sweet and sour taste.

In order to adapt to the tastes of foreign guests, Guobaorou changes the salty and fresh flavor of "charred pork strips" into a sweet and sour dish. Usually, the pork tenderloin is sliced ??and marinated, wrapped in fried batter, fried in a pan until golden brown, scooped up, and then stir-fried to thicken it.