double cooked pork slices(guo bao rou )

double cooked pork slices

Introduction:

"Guobaorou is a northeast flavor dish, that is, sliced pork tenderloin, marinated, wrapped in fried pulp, deep fried until golden yellow, picked up, then stir fried and thicken. It's golden in color, crisp outside and tender inside. It's sweet and sour. It's very suitable for summer

Production steps:

Step 1: wash the pork, slice it obliquely, add salt, cooking wine, chicken essence and starch, and marinate for 30 minutes.
In an empty bowl, add soy sauce, sugar, rice vinegar, chicken essence, starch and 1 / 2 cup water to make sauce.
Then take an empty bowl, add fried powder, oil and water, mix well, make fried slurry.
First, dip the pork slices with a layer of starch, then wrap them with a layer of fried pulp, and then put them into the plate for use.

Step 2: heat 1 bowl of oil in the pan, insert bamboo chopsticks and wait for the four bubbles to appear, then deep fry pork slices in batches until they are crisp outside and tender inside, and golden yellow, then remove and drain the oil for use.

Step 3: heat 1 tbsp oil again, stir fry shredded ginger and scallion, pour in the fried pork slices, stir well, pour in the sauce, thicken, sprinkle with coriander powder, and serve.

Materials required:

Pork loin: 300g

Shredded green onion: 1 tbsp

Shredded ginger: 1 tbsp

Minced coriander: 2 tbsp

Salt: 1 / 5 tbsp

Cooking wine: 1 tbsp

Chicken essence: 1 / 3 tbsp

Starch: 2 tbsp

Oil: 1 / 2 tbsp (fried pulp)

Soy sauce: 2 tbsp

Sugar: 2 tbsp

Rice vinegar: 5 tbsp

Water: 1 / 2 cup (deep fried)

Fried noodles: 5 tbsp (fried pulp)

Precautions: 1. After dipping the pork slices with starch, gently shake off the excess powder, so as not to affect the taste of pot meat due to the thick "noodle coat" after frying. 2. The sliced pork should be fried one by one, and separated from time to time to avoid conglutination. 3. When making sauce, try the flavor and add seasoning until the sauce is sweet and sour. 4. The pork should be cut into large slices, so that it can be evenly wrapped with fried pulp, and it is easy to deep fry and taste better. 5. The key to the production of guobaorou lies in fried pulp and sauce. The former is based on picking up the right amount of fried pulp and dropping it down without breaking; the latter is not suitable to put more starch, otherwise sauce will stick the meat together.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: Original

Chinese PinYin : Guo Bao Rou