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Sweet and sour pork

Ingredients:

Pork (tenderloin is fine), red pepper, yellow pepper, onion, egg white .

Seasoning:

Starch, flour, salt, cooking wine, vinegar, sugar, soy sauce, onion, ginger, garlic.

Method:

1. Beat the pork and cut into small pieces. Add salt, cooking wine, soy sauce and starch and mix well.

2. Wash and slice the three side dishes. These three side dishes can be oiled first; cut the green onions into small sections, slice the ginger, and slice the garlic for later use.

3. Stir the egg white, starch and flour evenly, and add appropriate amount of water according to the specific situation. Then add the meat pieces and mix well.

4. Take a small bowl, add sugar, salt, cooking wine, soy sauce, vinegar and starch to make a sauce. You can also add a little tomato paste.

Guobaorou, formerly known as "Guobaorou", is an authentic Bingcheng (Harbin) delicacy, created by Du Xueying, the dedicated chef of Harbin Daotai Prefecture and the "ancestral of Binjiang cuisine" - Zheng Xingwen. Because of the method of wrapping the meat in a quick pot

heat the iron pot, pour the juice into the pot and soak into the meat, so it is called "pot fried meat". But Russians pronounce the word "pop" as "bao". Over time, "guo Baorou" became "guobaorou". Before the Xi'an Incident, since the three eastern provinces were under the jurisdiction of the Zhang family, many dishes in Daotai Mansion were forbidden or private dishes, and the common people could not eat them. In 1911, at the International Plague Research Conference held in Fengtian (today’s Shenyang), Zheng Xingwen was highly praised by representatives from various countries for his superb cooking skills, and was awarded the honorary plaque "Binjiang Food Ancestor" by the conference. Since then, Guobaorou has become famous far and wide. After Japan occupied Heilongjiang, Zhang Xueliang gradually loosened his control over some areas in the northeast. Some folk crafts and gourmet recipes gradually leaked out, and Guobao Pork also began to spread in Harbin and outside. Later, when I arrived in Liaoning, the people of Liaoning added their own modifications to it. In the last step, they used tomato sauce or tomato sauce. The appearance was very similar to Harbin's "cherry meat", which reduced the original aroma of Guobaorou (pot-fried pork). Crisp and golden. The chefs of Longquan Villa once demonstrated the Shenyang version of "Guobao Pork" in a national TV cooking competition. Now, the great-grandson of "Binjiang Food Ancestor" has opened his own food restaurant at No. 43, Huayuan Street, Harbin, inheriting the unique characteristics of Binjiang food culture. If you want to eat authentic Guobao Pork, you can only eat it in Harbin. No matter in the streets or alleys, or in the restaurants descended from Binjiang Shanzu, as long as you are an authentic Harbin chef, you can show you the "food culture" inherited by Bingcheng for hundreds of years. .

Ingredients: 300 grams of tenderloin, 5 grams of shredded ginger, 20 grams of shredded green onions, 10 grams of coriander, appropriate amounts of refined salt, cooking wine, soy sauce, sugar, vinegar, MSG, fresh soup, water starch, and salad oil.

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

Features: golden color, crispy on the outside and tender on the inside, sweet and sour.