Add an egg, flour and starch in a ratio of 1:2 with a small amount of water and stir evenly. Dip the meat in a layer of dry starch before battering to make it more even.

Specific steps for making Guobao Pork:

1. Preparation: Cut the pork into thick slices, mix well with salt, chicken essence, pepper and cooking wine and marinate. Slice green and red peppers, slice garlic, and shred ginger and green onion. Set aside. Add 3 tablespoons of white sugar, 2 tablespoons of white vinegar, 2 tablespoons of tomato paste, 1 tablespoon of light soy sauce, appropriate amount of starch and a little water to make a bowl of juice.

2. Mixing the paste: The paste for making pot-roasted pork should not be too thin, otherwise the texture will be too hard and the meat will become old; it should not be too thick, otherwise it will be full of starch in one bite. Determine the amount of paste according to the amount of meat. Take 500g of meat as an example: one egg, 2 spoons of cornstarch, 4 spoons of starch, 2 or 3 spoons of water, stir well and let it sit for a while. Before rolling, dip it in a thin layer of starch. This way the paste effect will be better and more even.

3. Frying: The marinated meat slices are evenly battered and fried one by one until they are set and taken out. The pot-wrapped pork needs to be oiled twice. In the first pass, when the oil temperature is 50% hot, add the meat slices one by one and fry until the tenderloin is cooked; in the second pass, when the oil temperature is 80% hot, fry the tenderloin again until golden and crispy. Why do you need to fry the meat twice with oil? The first time is to fry the meat over medium heat. If it is fried over high heat, the meat will not be cooked yet, but the batter has been fried. The second frying is over high heat to make the batter crispier. How to tell how hot the oil is? Put the tip of a slightly damp bamboo or wooden chopstick into the oil. Wait until tiny bubbles appear around the chopsticks. The oil temperature at this time is 50 to 60% hot. Wait until large, dense and crackling bubbles appear around the chopsticks. When there is a sound, the oil temperature at this time has reached 70 to 80% hot.

4. Stir-fry sauce: Put a little base oil in the pot, add garlic slices and saute until fragrant. Pour in the prepared bowl of sauce, stir-fry shredded green and red peppers quickly, and stir-fry the sauce until slightly sticky before adding the fried meat, so that the crispy meat is covered with sticky sweet and sour sauce. . When each piece of meat is evenly coated with the sauce, take it out of the pan and put it on a plate.