Which Guobao Pork is a Northeast specialty?

Guobaorou is a dish derived from Northeastern pork tenderloin. It is made of pork tenderloin and starch, and is fried twice. One is fried, and the other is fried, so it is also called " "Pork fried in a pot" is crispy on the outside, sweet and sour, and tender on the inside. When served from the pot, it is poured with juice and garnished with shredded green onions and coriander.

Guobaorou was once a banned dish, and then Guobaorou became famous far and wide. Later, 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. Guobaorou has become a famous dish in six northern provinces.

The recipe for Guobao Pork is as follows:

Material preparation: pork tenderloin, refined salt, cooking wine, water starch, sugar, vinegar, monosodium glutamate, starch, ginger, onion, coriander, oil, etc. .

1. Cut the pork tenderloin into large pieces about 7 cm long, 5 cm wide and 0.2 cm thick. Be sure not to cut the meat too thick, otherwise the fried meat will be very hard and hard to chew.

2. Put the cut tenderloin into a larger bowl, mix well with refined salt and cooking wine, and mix with water starch to make a thick paste.

3. Thicken the juice with sugar, vinegar, MSG and starch.

4. Cut the ginger and green onions into shreds. The ginger shreds are about 5 grams, the green onions are about 20 grams. The coriander can be cut into shreds or not, about 10 grams.

5. Heat the oil until it is 8 minutes cooked, then mix the flavored meat slices with the thick paste. Be sure to mix evenly so that the fried meat will be crispy. Then spread it out piece by piece, one by one. Put it into the pot and fry until golden brown, take it out, knock off the watery starch residue, fry them one by one, then put all the tenderloins into the pot with oil and fry until they are crispy on the outside and tender on the inside. Take them out. , drain the oil. Leave a little oil in the pot.

6. Put the shredded ginger and green onion into the pot and stir-fry until fragrant, then put the fried tenderloin into the pot, pour the thickened juice into the pot, stir it up and put it on a plate , if you can work hard, it is best to spoon the meat and juice, and then sprinkle with coriander.