Guobaorou, formerly known as Guobaorou, is a Northeastern dish. It was created during the Guangxu period by chef Zheng Xingwen of Yindu Xueying of Daotai Prefecture in Harbin. When cooked, it has a golden color and a sweet and sour taste. Guobao Pork is delicious, but it is still a bit difficult to make. The key to success lies in the three processes of battering, cooking and sautéing. Let’s talk about them one by one below.

Making the batter:

The paste for making Guobao Pork should not be too thin, otherwise the taste will be too hard and the meat will become old; the one that is neither tender nor tender should be too thick, otherwise it will be all over in one bite. Cassava starch. Generally speaking, if the ratio of the batter is not too much, stir one egg, 4.5 teaspoons of tapioca starch, and one teaspoon of cold water. This amount is exactly the amount used for 7 grams of meat. The fried batter will be moderately thick. The taste is the best. Another important step is to apply a thin layer of starch before battering, so that the battering effect will be stronger and more even.

Cooking:

Press the pot of meat twice with oil. Why do you need to fry the meat twice? The first time is to fry the meat over medium heat. If it is hot frying, the meat will not be cooked yet, but the batter has already been fried. The second time of frying is to make the batter crispier. How to determine how hot the oil is? I've said it before, and I'll say it again. Take a slightly damp moso bamboo or the tip of a wooden chopstick and put it into the oil until tiny thermal bubbles form around the chopsticks. The oil temperature at this time is 50 to 60% hot. When it is large and aggregated and there is a crackling sound, the oil temperature at this time will reach 70 to 80% hot.

Stir-fried sauce:

The first thing to mention is that some people like to put the meat first and then add the condiment juice, but I am accustomed to putting the sauce first and then the meat. The Guobao Pork we eat in restaurants is a layer of crispy meat with a slightly sticky sweet and sour sauce. To achieve this effect, you need to add the sauce first and stir-fry the sauce until it becomes slightly sticky. Then add the fried meat, so that the crispy meat is covered with sticky sweet and sour sauce. If you add the sauce later, the meat will become soft as soon as the sauce cooks.