Hello everyone, I am Earl lwh. A primary school student who loves food and likes to make delicious food. Let me answer this question.

Guobao Pork is one of the favorite dishes of Northeastern people. It is sweet and sour, crispy and tender. The most amazing thing is that when you put a piece of meat in your mouth, you can hear a crunching sound when you bite it, which proves that the hot pot pork is cooked to perfection. There are many people who cannot achieve such a crispy effect when making Guobao Pork. In my opinion, there are two reasons for this. The first is that the batter is not thick enough, and the second is to put it in the oil pan. The oil is not warm enough when frying. Now let’s talk about the correct way to cook Guobao Pork. You can become a cooking chef if you master a few key points.

The most delicious and most versatile method.

Slice pork tenderloin about 3mm thick. (Don’t make it too thin. After frying, the meat slices will be too dry and break easily.) Add starch (must be potato starch). Add water and scratch until the starch clumps and does not fall off when you grab it with your hands. (Don’t add too much water. If you pick up the starch paste with your hands and drip it down, it means there is too much water.) Add soybean oil (less than water) and mix well until the surface of the batter turns light yellow. Just make it soft (softer than plasticine). (The first purpose of adding oil to the batter is to prevent it from collapsing, and the second is to make it crispier, similar to the crisping effect in baked pastries).

If you rinse the meat slices with clean water before frying, the color of the finished product will be better after frying. The color of the batter will not be stained due to blood.

Heat oil in a pot over high heat, half salad oil and half soybean oil. When it is 50% hot (about 150 degrees). Stretch a flat palm of one hand, pick up the piece of meat with the other hand, and drag it from front to back on the flat palm. (In order to make the batter evenly wrap the meat slices. Otherwise, starch lumps will easily form in places with a lot of batter. The meat will be in direct contact with oil in places with less batter, causing the meat slices to become dry after frying.) Put it in the pot, and do this for each slice. Down. (This is why restaurants make potted pork very slowly, because they are fried piece by piece.) After adding a part, wait until all the meat pieces are fried and set, then take them out (it does not need to be cooked, as long as the batter is set and not sticky. If After they are all dropped, they are fried together. The one that was dropped first will go too far.) Fry them in batches and take them out after they are all set. Heat the oil to about 70% (210 degrees) (the oil surface gradually calms down. A thin layer of smoke will appear around the bottom of the pot). Put all the meat in. If the fire is strong enough and the oil temperature can be maintained at about 70%, then all the meat can be fried. If you feel that the oil temperature has dropped, you have to take the meat out (the bubbles inside the pot will decrease and the smoke will no longer come out of the pot). Heat until the oil temperature returns to 70% before adding it in (high oil temperature can make the meat mature faster, reduce the time the meat slices are in the oil, and achieve the effect of crispier skin and more tender meat.) Fry until the meat slices turn golden brown. , it can be used when it won’t deform when hit with a spoon.

Leave a little oil in the pot and heat it up, then add sugar, nine-degree rice vinegar and salt. Concentrated orange juice (you can also mix it into a bowl first. The amount of salt is the same as usual when cooking. Add more sugar. For a small plate of meat, half a bowl of sugar is usually used at home. For a large plate of meat, put a bowl of sugar. The ratio of rice vinegar, concentrated orange juice and white sugar is 1:1:2) stir-fry briefly for a few seconds (do not take too long, otherwise the vinegar smell will evaporate and it will become less sour), and add the meat. At the same time, add shredded green onions, shredded ginger, sliced ??garlic, shredded carrots and cilantro. Stir-fry a few times until all the sauce is evenly coated on the meat slices and serve. (Don’t fry for a long time, otherwise the meat slices will lose their crispiness soon after seeing the juice)

Tips

1. Using concentrated orange juice instead of part of the white vinegar has been a popular practice in recent years. Because it is thicker, it can also achieve the effect of the batter absorbing water. If not available, you can use equivalent white vinegar instead.

2. Sweet and sour dishes generally have a slightly larger vinegar taste. If the sugar taste is strong, there is no sweet and sour flavor at all.

3. The garnishes are just for coloring, adding flavor and relieving greasiness. If not available, you don’t have to add them.

4. Many people make the Guobao Pork soft immediately after making it. Except for adding too much water when making the batter, which makes the batter thin, the frying is basically too light and it tastes bad after frying. Just being crispy is not enough. It needs to be fried a little harder than expected so that the meat slices can become just crispy when the sauce is added.

5. Guobao Pork is a fried dish, and the viscosity of the juice comes entirely from sugar. The mainstream method is not to thicken it.

Every Northeastern person has no less affection for Guobao Pork than pickled cabbage. Many times in the Northeast, the standard of a restaurant is judged by whether its Guobao Pork is delicious. This dish has already It has become the face of every restaurant. It can be said that Guobao Pork is the taste of home in the eyes of every Northeasterner working outside.

The reason why the Guobao Pork cannot be hung in batter is because your starch is not processed properly, and the starch selection is not correct. Now I will share with you the correct method of hanging Guobao Pork.

First of all, the most suitable pork slices are about 3-4 mm. Such slices are evenly thin and thick. Firstly, they are convenient for frying. Secondly, they are easy to hang with batter.

Potato starch must be selected, remember not to use corn starch or other starches. Because dishes fried with corn starch will soften quickly after being exposed to sweet and sour sauce, so corn starch will not be used to make pot meat. And potato starch will not soften quickly when exposed to sweet and sour sauce after frying. Soft. Sweet potato starch is not as crispy as fried potatoes. Therefore, potato starch is the first choice for making pot-wrapped pork in Northeast China! To make Guobao Pork, potato starch is first soaked in water until the starch absorbs all the water. Let the starch sit for ten minutes, pour out the water, leaving a little water in the bowl. The starch at the bottom will be relatively strong. Use a little water to spread the soaked starch evenly. Place the cut meat slices in a large container, and then put the soaked starch on the meat slices. Slowly cook until the surface of the meat slices is evenly coated with starch. The above is the correct way to coat the meat in the pot with paste. You can try this method again.

Needless to say, everyone knows that Guobao Pork is a typical Northeastern dish. It is also a dish with a lot of history. It was created during the Guangxu period of the Qing Dynasty. The sweet and sour taste of Guobao Pork captures the taste buds of more than just Northeastern people. Therefore, every time we go to a place, the cooking method and ingredients are slightly modified according to the eating habits of the locals. In some places, the Guobao Pork is even mixed with sugar. Vinegar tenderloin is similar, so if you want to make authentic Northeastern pot-roasted pork, the selection of ingredients is indispensable. There are three main types: pork tenderloin, vinegar and starch. I will introduce them one by one next.

1. Tenderloin

Everyone knows that Guobao Pork is made from pork, but there are many kinds of pork. The meat quality of each part is different, and the taste is completely different. Same. The tenderloin required for Guobao Pork is tenderloin, but it is also tenderloin, but there are also particularities. The tenderloin is divided into large and small tenderloins. The large tenderloin is the part of meat connected to the ribs. There is also fascia on the outside. Covered, this part of the meat is suitable for frying; and the tenderloin is a muscle on the inner side of the pig spine. It is relatively small in quantity and very tender, and is more suitable for making soup.

2. Vinegar

Common cooking vinegars include aged vinegar, rice vinegar and white vinegar.

Aged vinegar: It is reddish-brown in appearance and has the characteristics of strong vinegar flavor and long flavor. The most famous one is Shanxi mature vinegar, which is usually brewed from sorghum, peas and barley through multiple processes. , as cooking vinegar, it is more suitable for cooking darker dishes, and can also be used as dipping vinegar.

Rice vinegar: Mainly brewed from sorghum, barley, glutinous rice and other raw materials. Rice vinegar is light brown in color, slightly sweet in acidity, and is a highly nutritious vinegar. It is more suitable for cooking sweet and sour dishes and will not affect the color of the finished dishes.

White vinegar: The color is of course white and transparent. The raw materials for making white vinegar generally include rice, water, and edible alcohol. Therefore, the aroma of white vinegar is not strong, but because of its transparent color, it is used when cooking dishes. It is widely used and sometimes used to clean some utensils.

3. Starch

Corn starch: white or slightly light yellow; no peculiar smell, delicate and smooth to the touch. Corn starch has a high degree of gelatinization, the temperature is about 64 degrees to 72 degrees, the gelatinization speed is slow, the thermal viscosity is high, and the transparency is poor, so it is often used as food paste, powder, and sizing

Sweet potato starch: white or off-white, with a faint smell of sweet potato, the particles are oval in shape, the particle size is large, and it feels delicate when rolled by hand. Sweet potato starch has a high degree of gelatinization, which can reach 70 to 76 degrees. It has high viscosity but is unstable, has strong water absorption capacity, and the starch paste is relatively transparent. It is easy to cause "soup leakage" when thickening. It is used for fried foods when it is cooked. The skin is easy to harden, so it is a low-grade gravy used for cooking.

Potato starch: Pure white, a commonly used starch type in cooking. The starch granules are round and larger. Potato starch has a low degree of gelatinization, with a temperature of 59 degrees to 67 degrees. It has a fast gelatinization speed, high viscosity, unstable stability, and good transparency. Because potato starch has sufficient viscosity, fine and white texture, and strong water absorption, it is suitable for sizing and hanging. It is a top grade starch.

Summarizing the above ingredients description, it is not difficult for us to choose the ingredients needed to make Guobao Pork, which is large tenderloin, white vinegar and potato starch.

==Northeast Pot Pork==

Required Ingredients

Large tenderloin, carrots

Required Accessories

Salt, cooking oil, potato starch, cooking wine, white vinegar, white sugar, light soy sauce, scallions, coriander

--Start making--

Step 1: Tenderloin Wash and cut the meat into 1.5cm thick slices, then wash it again with water until the meat slices turn slightly white, then put it in a bowl and add a little salt and cooking wine to marinate for a while.

Step 2: Wash and shred the green onions, peel and shred the carrots, wash and set aside the coriander.

Step 3: Pour potato starch into a bowl, add a small amount of water and stir to form a thick paste, then grab the meat slices with your hands, evenly so that each meat slice is wrapped in the starch paste.

Step 4: Prepare a small bowl, put sugar, white vinegar, a little light soy sauce and salt into the bowl, stir evenly to make a sauce and set aside.

Step 5: Heat the oil in a pan. When the oil temperature is 50% hot, cut the meat slices into pieces, fry them until they are set and take them out. Then raise the oil temperature to 80% hot and then remove them. Put the meat slices into oil for re-frying, then take them out and set aside.

Step 6: Leave the base oil in the pot, add shredded onions and carrots and stir-fry until fragrant. Turn up the heat and put the fried meat slices into the pot and stir-fry. Add the ingredients in batches while stir-frying. Sauce, add a little coriander before serving, stir-fry and serve.

1. Why can’t Guobao Pork be starched?

Answer: The main reason why the starch cannot be sizing is the wrong choice of starch. It is recommended that you must choose potato starch when making pot pork. Another reason is that too much water is added to the starch, resulting in a thicker starch paste. dilute. The last reason is that the meat slices were not evenly placed in the starch paste and were not evenly coated with the starch paste.

2. What should you pay attention to when preparing the sauce?

Answer: The most important thing to pay attention to when preparing the sauce is the ratio of sugar to vinegar. The ratio of sugar to vinegar when making Guobao Pork is 1:1, that is, one part sugar and one part vinegar, sweet and sour. When making juice, add more sugar and vinegar, and less light soy sauce and salt.

3. What are the cooking skills?

Answer: The authentic Guobao meat sauce is added during the frying process. It should be added while stirring so that the sauce can be evenly sprinkled on the ingredients, so that the taste is authentic.

4. Why use white vinegar?

Answer: Because white vinegar is transparent in color, it will not affect the appearance of the finished dish.

The above is my answer to the question. To sum up, the pot pork should use large tenderloin, white vinegar and potato starch. When frying the meat slices, it should be re-fried twice, and the sauce ratio should be even. Have you learned how to stir-fry quickly? You can also make authentic Northeastern pot-roasted pork at home.

Finally, everyone is welcome to pay attention to Xiaomo Cooking Smoke.

Why can’t the Guobao Pork be starched? This is what I think. I hope it can help you.

I am Dapeng, a cook from Northeast China! Happy to answer your questions!

One solution to solve it all! When you are confused! Add more oil! salad oil! Soybean oil is fine! Then grasp it thoroughly! Get away! The effect of hanging is rattling! I dare not say anything else! Guobao Pork is absolutely delicious!

I hope my method can be helpful to you!

Is it because the starch water is too much? The water starch is too thin and the meat slices cannot be hung or not enough. Not crispy when fried at the end. When making pot dumplings, the water starch of the meat should be adjusted to a sticky consistency, so that the meat slices will be delicious and crispy after being fried with more water starch. Finally, adjust the sauce according to taste. There are two types of Guobao Pork: old-style and new-style. The new style uses tomato sauce for a sweet and sour taste, while the old style uses sugar juice for a sweeter taste.

Teach you a simple method

Master two points, try it