Sweet and Sour Pork(gu lao rou )

Old meat method:

Raw materials for making ancient meat:

300g peeled semi fat lean pork, 150g cooked fresh bamboo shoot meat, 30g shelled eggs, 25g hot pepper, 5g scallion, 0.5g mashed garlic, 1.5g refined salt, 0.5g sesame oil, 250g sweet and sour brine (made from sugar, white vinegar, refined salt and eggplant juice), 7.5G Fenjiu, 40g wet starch, 75g dry starch and 750g peanut oil (50g actual consumption).

Steps of making ancient meat:

1. Slice the pork into 0.7 cm thick slices, gently carve horizontal and vertical patterns on them with an oblique knife, then cut them into 2.5 cm wide strips, and then cut them into diamond shaped pieces, each piece weighs about 0.5 G. Bamboo shoots and peppers are cut into diamond shaped pieces of the same size.

2. Mix the meat with refined salt and Fen Wine, marinate for about 15 minutes, add egg liquid and 30g wet starch, mix well, and then stick dry starch.

3. Heat a wok over medium heat, add oil to the wok until it is five years old, put the meat pieces one by one, fry for about 3 minutes, remove from the fire, fry and soak for about 2 minutes, and pick up. Put the pot back on the stove and cook until five years old. Put the fried meat and bamboo shoots in the pot together and fry for about 2 minutes until golden brown. Drain the oil. Put the frying pan back on the stove, add garlic and pepper, saute until fragrant, add green onion, sugar and vinegar, bring to a slight boil, mix with 10g wet starch

Sweet and Sour Pork

synonym

Ancient meat generally refers to Gulu meat

Sweet and sour pork

, also known as ancient meat, is a famous traditional dish in Guangdong. This dish began in the Qing Dynasty. At that time, many foreigners in Guangzhou were very fond of Chinese food, especially sweet and sour spareribs, but they were not used to spitting bones.

Guangdong chefs make large meatballs from bony refined meat with seasoning and starch. They fry them in oil pan until they are crisp. They stick sweet and sour sauce on them. They are very popular with Chinese and foreign guests. Sweet and sour spareribs have a long history, and now they are called "ancient meat" after reform. Foreigners do not pronounce it correctly. They often call "ancient meat" Gulu meat. Because it is elastic when eating and has a rattle when chewing, these two terms coexist for a long time. This dish enjoys a high reputation at home and abroad. The common one on the market is Gulu meat with canned pineapple.

History of dishes

In the Qing Dynasty, European and American people first came into contact with Guangdong in China, and naturally they first came into contact with Cantonese food. In addition, they loved sweet and sour taste, so Gulu meat was very popular with them. On the other hand, Cantonese were also the first Chinese to live in Europe and America, and opened Cantonese restaurants in the area, which made Gulu meat popular. At present, many restaurants in Chinatowns all over the world offer gourmet meat, usually with white rice or fried rice.

On the other hand, in restaurants, tea restaurants and fast food restaurants in Hong Kong, mutton is also a very common dish.

There are two legends about the name of Gulu meat. The first legend refers to the fact that the dish is cooked with sweet and sour juice, and its aroma is overflowing when serving, which makes people unable to help "Gulu Gulu" to swallow, hence the name. The second legend is that this dish has a long history, so it is called "ancient meat", and then the homonym is changed into "Gulu meat".

practice

Pineapple Sweet and Sour Pork

Food preparation

Ingredients: 200g pork fillet, 150g pineapple, 1 green pepper, 1 red pepper

Seasoning: 300 ml salad oil, 2 tbsp soy sauce, 2 tbsp pepper powder (black), a little salt, 3 G starch, 3 G egg, 1 wheat flour, 3 tbsp tomato sauce, 2 tbsp rice vinegar, 2 tbsp sugar, 10 g water, 100 ml Lake powder, 50 ml

Production steps

1. Cut the fillet into 1.5cm square pieces, add 1 tbsp soy sauce (15ml), a little black pepper, 3G salt, 3G starch, 1 tbsp oil (15ml) and marinate for 30 minutes. Cut pineapple into pieces about the size of meat. Cut green pepper and red pepper into pieces.

2. Mix the salted meat with beaten eggs. Roll the meat in the flour and make it stick to the flour evenly. Put it in the screen and shake off the excess powder. Deep fry in oil over medium heat for 3-5 minutes to 8 minutes. Drain the oil and set it aside.

3. Ketchup 3 tbsp (45ml), rice vinegar 2 tbsp (30ml), soy sauce 1 tbsp (15ml), sugar 1 tbsp (10g), Water 100ml, mix well and make the juice for later use. Water and starch for standby. Hot pot, no oil. Pour in the juice, bring to a boil over medium heat until bubbling, pour in the water, mix well, and boil until slightly sticky.

4. Pour in the meat, pineapple, green and red pepper, stir fry quickly, make it evenly hang sticky juice.

Sweet and sour pork with peppers

Food preparation

Ingredients: 300g pork foreleg, one green pepper and one red pepper, 1 teaspoon minced garlic, proper amount of starch

Seasonings: (1) cooking wine, ginger and garlic, egg yolk. (2) 3 tbsp ketchup, 3 tbsp sugar, 2 tbsp vinegar, half tbsp salt, half cup water.

Production steps

1. Loosen the meat filling of the front leg with the back of the knife, then cut it into small pieces, mix in the seasoning (1) marinate for 10 minutes: cut the green pepper and red pepper, remove the seeds and cut into small pieces.

2. Wrap a layer of starch in the pickled forelegs and fry them in hot oil. Remove and remove the fried oil. Leave a spoonful of fried garlic, green pepper and red pepper. Then add seasoning (2) and marinated meat. Stir well and serve.

Crystal mutton

Food preparation

Tenderloin, green pepper, pineapple, tomato sauce, white vinegar, sugar, cooking wine, salt, flour

Production steps

1. Cut the green pepper and pineapple into thin pieces and put them on the side of the dish.

2. Tomato sauce, white vinegar, sugar, cooking wine, salt into sweet and sour juice.

3. Cover the salted meat with flour, deep fry in hot oil until yellowish, remove and set aside.

4. Leave a little oil in the pan, add the fried meat and sweet and sour sauce again, stir fry, set aside.

5. Pour a small bowl of water into the pot, pour in a large amount of sugar, which must be a large amount. Boil it over high heat, turn it over low heat, boil it into syrup, boil it into water, and it will be as thick as honey. Then, after that, the small fire warmed.

6. Carefully stick the pieces of meat with syrup one by one, and then immediately throw them into the ice. Because the syrup on the outer layer is cold, it immediately forms a transparent sugar coating and becomes "crystal".

7. Finally, after they become "crystal", they can be put on a plate together with shredded green pepper and pineapple.

Sweet and sour pork

Food preparation

Five hundred grams of peeled pork, 50 grams of egg white, 20 grams of pepper, 100 grams of fresh bamboo shoots, 0.5 grams of scallion, mashed garlic and sesame oil, 1.5 grams of refined salt, 200 grams of salty tomato and ginger, 7 grams of wine, 90 grams of starch and 750 grams of peanut oil.

Production steps

1. Cut pork into rhombic pieces. Marinate with refined salt and wine. Coat with egg and starch. Heat oil until six mature. Deep fry the meat until five mature. Pour in a colander to drain the oil;

2. Stir fry garlic and pepper, add onion and ketchup, then pour in sliced meat and bamboo shoots, stir fry and thicken them, put them on a plate and serve.

Apple grunt

Food preparation

Ingredients: pork, apple, carrot, green pepper

Accessories: egg, starch, white vinegar, sugar, ketchup, sauce (spicy sauce)

）Salt, cooking wine

Production steps

1. Cut the meat into small pieces, cut the apple into small pieces, cut the carrot into hobs, and slice the green pepper

2. Soak the cut meat in salt and cooking wine for 15 minutes, add the beaten egg and wet starch, and then cover with a layer of dry starch

3. Pour the oil into the pan, heat the oil, pour in the meat and start frying

4. Fry well, pick up and fry again, so the meat is crisper. Add carrot, green pepper and apple in the second pass

5. Leave a little oil in the pan, add onion and garlic, stir until fragrant, pour in the sauce (sugar, white vinegar, ketchup, sauce);

6. Finally, pour in the fried meat and apple, stir fry, let the juice evenly wrapped in the meat and apple.

Sweet and sour pork with tomato sauce

Food preparation

Five hundred grams of peeled pork, 150 grams of cooked fresh bamboo shoots, 30 grams of egg liquid, 25 grams of pepper, 5 grams of scallion, 5 grams of mashed garlic, 5 grams of sesame oil, 1.5 grams of refined salt, 7.5 grams of Fen Wine, 40 grams of wet starch, 75 grams of dry starch, 750 grams of peanut oil and salty tomato sauce.

Production steps

1. Cut the pork into rhombic pieces, mix the meat with refined salt and Fen Wine, marinate for about 15 minutes, add the egg liquid and wet starch, mix well, and stick dry starch on it

2. Heat the frying pan from 60% to 60%, deep fry the meat until it is mature, pour in the colander and drain the oil.

3. Leave a little oil, add onion, garlic, pepper, add onion and ketchup to a slight boil, thicken with wet starch, then pour in meat and bamboo shoots, stir fry, rub and pour in sesame oil and peanut oil, stir well.

Sweet and sour pork

Food preparation

Pork (fat and thin) 300g, bamboo shoots 150g, eggs 75g, pepper (red, sharp) 25g

Seasoning: 5 grams of scallion, 1 grams of garlic (white), 4 grams of salt, 1 grams of sesame oil, 100 grams of white sugar, 20 grams of white vinegar, 50 grams of tomato juice, 8 grams of Baijiu, 50 grams of starch (PEA), 50 grams of peanut oil.

Characteristics of Gulu meat:

Golden color, evenly wrapped juice, crisp slightly spicy, slightly sweet and sour, refreshing appetizer.

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Chinese PinYin : Gu Lao Rou