Guobao Pork is made with sweet and sour sauce, so congratulations, what you are eating is improved Guobao Pork. Although the sweet and sour version is more delicious when you first eat it, because the Guobao Pork is pure meat and comes in large pieces, it is easy to feel tired after eating a few slices and not be able to eat anymore. Guobaorou, also known as Guobaorou, is a Northeastern dish. It was created during the Guangxu period by chef Zheng Xingwen, Yin Du Xueying of Daotai Prefecture in Harbin. When cooked, it is golden in color and tastes sweet and sour.

Except for the different cutting methods, the cooking method of Guobao Pork and Sweet and Sour Pork are basically the same. They are both served with tomato sauce. Both are crispy on the outside and tender on the inside, sweet and sour. Wash and cut the tenderloin into pieces. Add appropriate amount of salt, pepper and cooking wine, mix well and marinate for ten minutes. Crack the eggs, add starch, add a little water, and stir evenly. Stir evenly so that each piece of meat is evenly coated with the sauce and it is ready. 4. Heat the pot and add oil. When the oil is 80% hot, add the meat slices and fry until they are light yellow. Take them out. When the oil in the pot is 80% hot, continue to add the meat slices and fry until they are dark yellow. Take them out and set aside!

Guobao Pork is wrapped in sugar sauce with less water. Guobao Pork is sliced ??meat, while Sweet and Sour Pork is strips of meat. The texture of the recipe is also different. Sweet and Sour Pork is charred on the outside and tender on the inside. It should be eaten while it is hot. The sweet and sour pork loin has a sweet and sour taste as its name suggests, while the Guobao Pork has an extra salty taste! There are many differences in the production details, but of course there are many similarities. The sweet and sour pork can be fried in batter in advance until it is semi-finished, and then fried again before serving. Mix well and marinate for 20 minutes. Use an appropriate amount of flour, an appropriate amount of cornstarch, and an appropriate amount of water to make a slurry. Pour the tenderloin strips into the slurry and mix well. Heat the oil in a pot, add the tenderloin strips, and mix well. I like sweet and sour pork very much. Ever since I tried Guobao Pork, I couldn’t stop eating it. So when I ate at the buffet a few days ago, Guobao Pork was crispy on the outside and tender on the inside. It had the aroma of vinegar, but it didn’t take away the main flavor of the meat. , the sweet and umami taste also comes out in the mouth, and finally it is the mixture of coriander, green onion and ginger.