Making the paste is also a skill. When making Guobao Pork, many people first mix the starch paste, then add the marinated meat and mix well. There is no big problem with this method, but if you don't master it well, one problem is likely to occur, which is "painted face". Painted face means that some places of the fried meat slices are thickly battered, and some places are not battered.
How to effectively avoid stained faces? According to the chef, there is an easy and feasible method.
Put potato starch into a bowl, add water that has not covered the starch, and let it sit overnight to allow the starch to fully infiltrate. The next day, take the soaked potato starch and evenly wrap it on the meat slices, mix well, then pour in a little soybean oil and mix well. The paste hanging out in this way will be more even and there will be no spots on the face.
Frying
Many people fry the pot pork once. In fact, this is wrong. If you want to eat delicious food, why bother?
Three times is the best.
First frying: When the oil temperature is 40 to 50% hot, turn to low heat and add the meat slices one by one, then change to medium heat and heat until the meat takes shape, remove and control the oil.
Second deep-frying: When the oil temperature rises to 60% hot, add the fried meat slices, remove the pot from the fire, and deep-fry until the skin of the meat slices is crispy and the meat is mature, then take it out.
The third quick frying: When the oil temperature is 70% hot, put the meat slices in, quickly immerse and fry for a few seconds over high heat, and remove from the pan immediately.
Now that you have mastered the chef’s secrets, let’s see how Guobao Pork is made!
Cooking method
1. Wash the tenderloin and cut off the tendons if there are any. Cut into large pieces with a thickness of 3 mm, soak in water until the blood is fully soaked, add a little salt and marinate for a while.
2. Cut carrots, green onions and ginger into thin strips. Slice garlic and cut cilantro into sections.
3. Take the starch paste soaked one day in advance, pour it into the tenderloin, and spread it evenly with your hands until every piece of meat is evenly coated with starch.
4. Pour water, vinegar essence, rice vinegar, soy sauce, sugar, salt and MSG into a bowl, add a little water starch and mix evenly. (When the mixing is completed, you can taste it yourself to see if it is the sweet and sour taste you want. If not, you can add sugar or vinegar appropriately, and add a few drops of sesame oil for a better taste)
5. Pour 3 pounds of oil into the pot. Don't have too little oil, otherwise it will stick during frying. When it is 80% hot, add the meat slices that are evenly coated with starch in sequence. Do not add them all at once. Add them in several times. Otherwise, the ones that are added first and the ones that are added later will not be cooked together, which will also cause the ones that are added first to be mushy and the ones that are added later will not be cooked. Fry into shape. (When frying the meat, you can turn down the heat so that it doesn’t get burnt. Take it out and then heat it up again.)
6. When the oil temperature rises to 80%, fry the meat in batches. Put it into the pot and fry it all at once. During the process, fry three times. The frying time should not exceed two minutes each time. If the frying time is too long, it will become hard and not crispy. Fry until the shell is crispy and golden brown.
7. Put a little oil in the pot, add onions, ginger, garlic and carrots, and stir-fry until fragrant. Pour the prepared juice into the pot, bring to a boil over high heat, and pour in the fried tenderloin.
8. Stir-fry evenly, add coriander and serve.