double cooked pork slices(guo bao rou )

double cooked pork slices

Introduction:

"When it comes to new year's food, there is a dish that has been popular for a long time at the Northeast People's feast, which is pot and pork. This dish was created by chef Zheng Xingwen to adapt to the sweet and sour taste of many Russian guests in Northeast China. It was originally called pan fried meat. Russian pronunciation is not accurate, always read a pot of meat, will continue the name of this dish. In 1911, Zheng's cooking became famous, and guobaorou was also well-known. It has been handed down for a hundred years. Today's fried pork is produced in the same way in different places, but the sauce presents a variety of patterns, such as sweet and sour, orange juice, fruit and so on. The favorite flavor of Liaoning people is tomato. This time, I made the Liao version of tomato flavor. In addition to ketchup, I also added concentrated orange juice, which can make the taste more rich, but also to reconcile the heavy color of ketchup. The sour and sweet tomato flavor sauce is wrapped with golden tenderloin. When you bite it, it has both the crisp and tender skin and the white and tender meat. The sour and sweet sauce surrounds the taste buds on the tip of the tongue, which makes you unable to be picky. How can such a famous northeast dish with a hundred years of history not hold the annual banquet table of northeast people? "

Production steps:

Step 1: wash the pork loin, put it into the refrigerator freezer and freeze it until it is hard, then take it out.

Step 2: cut into pieces about 2mm thick.

Step 3: put the meat into the container, add a little salt, cooking wine, starch, and marinate for 20 minutes.

Step 4: cut the scallion into long strips.

Step 5: pour tomato sauce and orange juice into a bowl, add appropriate amount of sugar, vinegar, salt and water, mix well to make juice.

Step 6: pour the starch into a large bowl, add a little amount of water, and dribble the juice when grasping. Add a little salt and a few drops of oil and mix well.

Step 7: put the salted meat slices into the starch paste, grab and mix them to make them hang the starch paste evenly.

Step 8: pour the oil into the pot and wait until the oil temperature rises to 60% or 70% heat. Slice the onion and put it into the pot. Follow the bubbles around the onion.

Step 9: put the starch paste on the meat slices and put them into the pot one by one.

Step 10: deep fry until the color is golden, then take out until all the meat pieces are deep fried.

Step 11: turn the fire a little bit higher. When the oil temperature rises, pour all the meat slices into the pot and fry them again. Fry them for about 20 seconds and then remove them.

Step 12: put a little oil in the frying pan, add shredded green onion after the oil temperature rises, stir fry slightly until fragrant, then pour in the sauce, stir well with a spatula, pour in the fried meat slices, stir fry to make them evenly hang up the sauce, then add a little oil, stir fry evenly and serve.

Materials required:

Pork loin: 240g

Water: moderate

Oil: right amount

Salt: right amount

Cooking wine: 1 teaspoon

Starch: right amount

Shredded scallion: 10g

Ketchup: 70g

Orange juice concentrate: 2 tablespoons

Sugar: right amount

White vinegar: right amount

Precautions: 1. It is very important to master the oil temperature during frying. The first time, the oil temperature should be 70% hot to make the meat mature and set. The second time, the oil temperature should be 80% or 90% hot to color and make the taste more crisp. 2. Adjust the sauce according to personal preference, and adjust the acidity and sweetness. 3. Time and temperature are the key. It is suggested to prepare all the ingredients and sauce before you start. Don't make sauce in your spare time when frying. The heat of frying is very important. 4. Put a little salt in the sauce to improve the sweetness. Don't put too much. The taste of this dish is mainly sour and sweet. 5. Finally, add a few drops of oil to make the color brighter.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Guo Bao Rou