double cooked pork slices(guo bao rou )

double cooked pork slices

Introduction:

Production steps:

Step 1: cut the pork into 3 mm slices, marinate with a little cooking wine and salt for half an hour. Note that the meat can not be cut too thin, or fried out too dry, not delicious.

Step 2: a bowl of dry starch with a little water into a paste by hand, starch must be more, otherwise the meat cannot be starched. Add a little cooking oil to the paste to make the fried meat floss soft and smooth.

Step 3: mixing bowl juice: sugar, vinegar, a little salt, a little soy sauce. Adjust the ratio of sugar and vinegar according to your own taste. Salt is used to highlight sweetness, just a little. Soy sauce is used for color matching. I only put a few drops. The amount of juice in the bowl is very important. The less the dishes are tasteless, and the more the meat is softened. I used a small bowl of juice, and the amount was just right.

Step 4: put the salted meat slices into the starch paste, grasp evenly by hand, so that each piece of meat is evenly hung with paste.

Step 5: spread the pasted meat, fry it in 50-60% hot oil, keep low heat. Remember not to make the meat conglutinate with each other. If the level is not enough, it can be fried several times. Fry it to the color in Figure 6 and take it out.

Step 6: the meat fried for the first time is light in color.

Step 7: turn the heat up, and the oil temperature will rise to 80-90% heat. Then the fried meat will be fried twice to make the meat more crispy. Deep fry until golden brown, then take out the oil. In this step, you can control the time according to your favorite taste. If you like to dry, fry for a while.

Step 8: heat a little oil in a wok, saute shredded ginger and shredded green onion respectively.

Step 9: stir fry the fried meat, pour in the bowl juice, stir fry quickly, make the juice wrap all the meat slices, then turn off the fire. When pouring into a bowl of juice, it should be stirred at the same time, otherwise the sugar is easy to sink to the bottom. If you have coriander at home, you can also put it into the coriander section to stir fry together, the taste and color will be better.

Materials required:

Lean pork: moderate

Shredded scallion: right amount

Appropriate amount of shredded ginger

Sugar: right amount

White vinegar: right amount

Salt: right amount

Edible oil: right amount

Soy sauce: right amount

Cooking wine: moderate

Starch: right amount

Water: moderate

Note: Note: paste is very important, be sure to put more starch. Grasp with your hands, starch paste should have the feeling of flowing down slowly, so as to completely wrap the meat. The one I fried didn't show any flesh.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Guo Bao Rou