Fried pork slices

Method of Guoba meat slice:

Raw materials for making Guoba meat slices:

150 grams of lean and tender pork, 250 grams of Guoba, 50 grams of winter bamboo shoots, 50 grams of fresh mushrooms, a little pickled pepper, 50 grams of white sugar, 25 grams of vinegar, 10 grams of salt, 15 grams of soy sauce, 20 grams of yellow rice wine, 500 grams of Maotang, 25 grams of water dough powder, some green onion, ginger and garlic.

Processing steps of Guoba sliced pork:

1. Cut pork into large pieces. The pot is broken. Cut the scallion into horseradish. Slice garlic and ginger. The meat slices are salted with rice wine, monosodium glutamate and salt, and then starched with water.

2. Heat up the frying pan, add the base oil, stir fry the meat when it is hot, stir fry the meat until it is fragrant, stir fry the onion, ginger, garlic and pickled pepper, then add soy sauce, cooking wine, monosodium glutamate, sugar and vinegar, boil the soup, add the ingredients, thicken and pour into the bowl.

3. Heat the oil pan to 70% or 80% of the heat, then pour it into the pan, fry the pan and put it into the plate, then pour half a teaspoon of the hot oil into the pan, and pour the meat and juice in the bowl on the pan when serving.

Fried pork slices

Guoba sliced pork is a famous traditional dish in Sichuan, which belongs to Sichuan cuisine. Guoba sliced pork is a delicacy made of pork tenderloin, rice Guoba, yulanpian, Shuifa Donggu, pea seedlings and other raw materials. Because of its unique form, rich sweet and sour flavor, smooth and tender sliced meat, crispy Guoba, it is deeply loved by the people, and is also a big choice for entertaining guests.

Characteristics of dishes

Unique form, rich sweet and sour flavor, smooth and tender meat, crispy pot.

practice

Practice 1

Food preparation

Pork loin 300g, rice Guoba 100g, yulanpian 50g, Shuifa Donggu 50g, pea seedling 50g, scallion 100g, ginger 5g, garlic 10g, pickled pepper 10g, soy sauce 10g, pepper 2G, cooking wine 20g, monosodium glutamate 1g, sugar 25g, vinegar 15g, salt 3G, egg white 25g, bean powder 30g, vegetable oil 250g, pig oil 100g, fresh soup 50g.

Production steps

1. Remove the white tendons of pork tenderloin, cut it into thin slices, mix well with salt, pepper, cooking wine and monosodium glutamate, and hang the milk with egg white and soybean powder.

2. The roots of the mushrooms are removed and the magnolia is cut into pieces. Cut green onion into sections, slice ginger and garlic, soak pepper, remove seeds and cut into oblique blade. The pot is broken into 5cm square (or round) pieces. Add soy sauce, pepper, cooking wine, monosodium glutamate, sugar, vinegar, salt, water soybean powder and fresh soup to the sauce.

3. Put the frying pan on the fire, heat the pig oil (about 180 ℃), stir fry the meat slices in the pan, smooth them, and pour them into the colander. Leave the bottom oil in the pot, add mushrooms, yulanpian, pickled pepper, ginger, garlic, scallion, stir fry a little, add meat slices, stir well, cook in the sauce, add pea seedlings, collect a little, put the pot into a bowl, put the pot into the boiling vegetable oil pot, deep fry until yellow. When it floats, pick it up, put it into wopan, pour a small amount of boiling oil on it, and serve the pan and fried meat at the same time. When the oil is hot, pour the meat on the pan.

matters needing attention

Practice of Guoba

Put the cooked rice in the square baking tray of cookies, and then use the spoon to flatten and compact the rice;

Put it in the oven and dry the rice cake with warm temperature (it usually takes one day to dry it in the morning, and then let it be put there to do its own business, and take it out before going to bed at night). In the middle of the way, you can take out the half dry rice cake, cut it into small squares with a knife, and turn it over;

After the completion of the sealed bag, when eating in the frying oil, you can see that it becomes huge and golden.

Practice 2

Food preparation

Pork tenderloin 150g, 2 eggs, 250g Guoba

Water hair fungus 15g, red pepper green pepper 10g, winter bamboo shoots 50g.

Production steps

1. Cut pork into slices, add starch, cooking wine, salt and mix well. Egg shell, add a little water, beat into egg slurry;

2. Add a little oil into the pot, keep the low heat, add the egg paste, start to cook a little, take out and set aside. Cut the bamboo shoots into thin slices and mix them with broth.

3. Heat 70% of the sliced meat and cook it in hot oil. Stir in shallot, ginger, garlic, bamboo shoots, fungus, red pepper and green pepper. Add in the eggs and cook in the sauce. Bring to a boil and add the sauce to a bowl.

4. Stir fry 80% of the hot oil in the wok until it floats. Take out the wok and put it on a plate. Pour a spoonful of hot oil on the wok and serve. Pour in the broth.

Practice 3

Food preparation

1 bowl of rice, 1 pork tenderloin, half a lettuce, half a carrot, 3 black fungus, 3 grams of salt, 3 grams of cooking wine, a little pepper, 1 onion, 1 handful of raw powder, 10 grams of vegetable oil.

Production steps

1. Spread the remaining rice in the baking pan and put it in the sun; skim the dried rice into small pieces

2. Deep fry in oil pan; fry until golden brown, then remove and set aside

3. Cut the tenderloin into slices, add salt, cooking wine, raw meal and other seasonings, stir well and marinate; blanch the bamboo shoots in a pot under cold water

4. Add black fungus and blanch; heat up the pan, add proper amount of oil and stir fry the meat

5. Stir fry the sliced meat to change color, then add the sliced carrot to stir fry together; stir fry a few times, then add the boiled bamboo shoots and black fungus to continue to stir fry

6. Pour in the water starch with salt and pepper and cook for two minutes. Pour the fried black fungus and bamboo shoots meat slices together with the soup on the fried pot

Cooking skills

1. The remaining rice is spread flat on the baking pan or chopping board and put in the sun to dry. It can also be put into the oven to dry the water (note that the oven temperature is not too high), so that the processed rice can be put into the oil pan to fry;

2. The meat slices should be pickled with seasoning in advance, the astringency of bamboo shoots should be removed in a cold underwater pot, and then the black fungus blanching water should be pretreated;

3. Heat the pan to cool the oil, fry the meat first, change color, then add the fat soluble carrot to stir fry together, then add the blanched bamboo shoots and black fungus, finally add the water starch mixed with salt and other seasonings (you can add more, dip in the soup, Guoba is very delicious), cook together for two minutes;

4. Sheng into a bowl, the soup to be done while hot directly pouring in the just fried good pot.

nutritive value

Energy: 32.37kj, moisture: 19.67225g, protein: 0.3035g, calorie: 0 kJ, fat: 0.0635g, dietary fiber: 0.0635g

1475g, alcohol: 0%, carbohydrate: 1.493g, ash: 3.07025g, vitamin A: 0 μ g, carotene: 19.275 μ g, Shehuang alcohol: 3.2125 μ g, thiamphenicol: 0.00505mg, emodin: 0.0089mg, nicotinic acid: 0.101mg, vitamin C: 1.0375mg, vitamin E: 0.04565mg, potassium: 25.8225mg, sodium: 754.4045mg, calcium: 3.585mg, coal: 3.6225mg, iron: 0.204mg, manganese 02905mg, zinc: 0.063075mg, copper: 0.01985mg, phosphorus: 7.7375mg, tin: 0.28485mg

Longitude: 104.06573486

Latitude: 30.65946198