Fried Pork in Scoop (English name: Fried Pork in Scoop), formerly known as Fried Pork in Scoop, was created during the Guangxu period by chef Zheng Xingwen of Yin Du Xueying of Daotai Prefecture in Harbin. 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.
Chinese name
Guobaorou
Foreign name
Fried Pork in Scoop
Classification
Home cooking
Taste
Sour and sweet
Main ingredients
Pork tenderloin, eggs
Recommended reading
The True Story of Guobaorou (yòu)
Author: Authentic Fengwu
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Production process
Dish features
Instructions for eating
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Dish history
In the Qing Dynasty, bannerman Zheng Xingwen came to Beijing with his father at the age of 6. He gradually became interested in cooking and later became a disciple of Chen Caibao, the successor of Huaiyang cuisine. [1] In 1907, Zheng Xingwen went to Harbin Binjiang Dao Yamen and worked as an official chef, cooking meals for Daotai Du Xueying. Daotai Mansion often entertains foreign guests, especially Russian guests. Because foreigners like to eat sweet and sour flavors. Du Xueying ordered the chef in the house to change the taste of the dishes. Zheng Xingwen changed the original salty "charred pork strips" into sweet and sour dishes. This change made Harbin the origin of Guobao Pork. [2]
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Pork in pots
This dish is very popular among Russian guests and they must order it every time they eat. Because it is stir-fried quickly over high heat, the iron pot is heated, and the juice is poured into the pot and soaked into the meat, so it is called "pot fried meat". Russians pronounce the word "pop" as "bao", and over time, "guobaorou" evolved into "guobaorou". [3]
Before the Xi'an Incident, the three eastern provinces were under the jurisdiction of the Zhang family, and many dishes in Daotai Mansion were forbidden or private dishes. After Japan invaded Heilongjiang, some folk crafts and gourmet recipes gradually leaked out, and Guobao Pork also began to spread in Harbin and outside. Liaoning people have modified the Guobao Pork. The last step is to use tomato sauce or tomato sauce. The appearance is very similar to Harbin's "cherry meat", which reduces the original crispy and golden color of the Guobao Pork. [4]
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Guobaorou
Production process
Production method
Method 1: Traditional method
Ingredients
300g pork tenderloin, 150g potato starch, 100g sugar, 100g vinegar, soy sauce, salt, sesame oil, onion, ginger, garlic , appropriate amount of coriander.
Method:
1. First cut the pork tenderloin into 3 mm thick slices, mix well with an appropriate amount of salt, add the base flavor, soak the starch in water, wait for the starch to precipitate, and cut it into pieces. Water poured out.
Guobao Pork
2. Put the starch into the bowl containing the meat, mix well, shred the onion and ginger, slice the garlic, and cut the coriander stems into sections.
3. Heat the pot, add 3 pounds of oil, and when it is 70% hot, add the meat slices hung with starch one by one, and fry for about 3 minutes. The outside is firm and crispy when knocked. Fish out with a sound.
4. When the oil temperature rises to 80% hot, add the meat slices and fry again. Mix the sugar, vinegar, soy sauce and sesame oil thoroughly. Remove the meat with a slotted spoon after frying until crispy.
5. Leave the bottom oil in the pot, add onion, ginger and garlic and stir-fry until fragrant. Add the fried meat slices, cook in the sweet and sour sauce, toss evenly, add coriander stems, remove from the pot and serve on a plate. . [5]
Method 2: Home-style recipe (1)
Ingredients
200 grams of pork (plum meat or tenderloin), 25 grams of tomato sauce, 25 grams of white vinegar grams, 25 grams of white sugar, 2 grams of salt, 10 grams of rice wine, appropriate amount of ginger, green onions, coriander, and corn starch.
Method
1. Cut 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 corn starch 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. Dip the meat slices into the prepared batter and dip both sides evenly. Put it in the pot and fry until it is set and take it 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 [6].