double cooked pork slices(guo bao rou )

double cooked pork slices

Introduction:

"Guobaorou is a famous dish in Northeast China, and it's very delicious. It's sour and sweet, which is different from the traditional concept of salty northeast food. Although they are all in Northeast China, the methods of making guobaorou are also different. Harbin guobaorou in Heilongjiang province uses white vinegar and sugar to mix its juice, while Jilin and Liaoning generally use tomato sauce and sugar to mix its juice. The method here is to mix the juice with white vinegar and sugar

Production steps:

Step 1: prepare materials.

Step 2: slice pork tenderloin into 2-3mm slices, pat twice with the back of the knife to disperse the slices. Marinate with 1 spoonful of soy sauce and 1 spoonful of cooking wine for a while. Shred the ginger and set aside.

Step 3: mix sugar and vinegar to make juice. It tastes a little sour.

Step 4: add starch and water to make starch paste, put salted meat slices into starch one by one, and evenly coat with starch. Heat up the pan, add at least 1 / 3 of the oil, heat the oil to 78 minutes, put the pieces of meat into the pan one by one, slide them with chopsticks and fry them for about 3 minutes.

Step 5: deep fry the sliced meat and remove the oil.

Step 6: turn the pan to high heat, heat the oil, pour the fried meat into the pan at one time, deep fry for 30-40 seconds at the maximum heat, and then remove immediately after the surface turns red.

Step 7: leave the bottom oil in the pot, stir fry the shredded ginger into the pot to get the fragrance.

Step 8: pour in 2 li of sweet and sour sauce. When the sweet and sour sauce becomes thick, immediately pour in the fried meat slices. Stir fry quickly, let the meat evenly wrapped in the sauce and serve out!

Step 9: attach the finished product drawing.

Materials required:

Pork loin: 300g

Ginger: a handful

Sugar: 5 tbsp

White vinegar: 3 tbsp

Raw soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Starch: 100g

Vegetable oil: right amount

Note: 1, some people like to add egg white in the starch paste, so it may be more convenient to wrap the starch paste, but the disadvantage is that the meat will stick together more easily after it is put into the pot, so we must pay attention to the slippage. Beginners to get a piece, do not worry, all of a sudden into the meat starch paste. You can adjust part of the starch paste first, if the starch paste is not enough, adjust more times to avoid waste. 2. If you don't know the temperature, you can put a piece of meat first, and it will be oily immediately after entering, indicating that the temperature is OK. 3. If you have experience, you can adjust the juice in the gap of the first time, because if you adjust it early, vinegar and sugar will play a neutralizing role, and the taste of vinegar will not be obvious. And you can use the spoon when frying meat to constantly turn the sauce, let the sugar melt in high temperature, better play a role. 4. The function of frying meat is divided into two parts, the first is soft frying, frying the meat well. The second time is to make the surface crisp, so it should be done quickly. The finished product is crisp outside and tender inside. 5. After the pot of pork smell to have a little sour taste is good, so eat sweet and sour degree is appropriate. If you don't smell sour at all, it tastes sweet.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Guo Bao Rou