How to make Guobao Pork

Method 1: Traditional method

Ingredients

300 grams of pork tenderloin, 150 grams of potato starch, 100 grams of sugar, 100 grams of vinegar, soy sauce, salt, Appropriate amount of sesame oil, green onion, ginger, garlic and coriander.

Method:

Guobaorou

Guobaorou

1. First cut the pork tenderloin into 3 mm thick slices. Use an appropriate amount of salt to mix well and add the base flavor. Add water to soak the starch thoroughly. When the starch precipitates, pour out the water.

2. Put the starch into the bowl with the meat, mix well, shred the onion and ginger, slice the garlic, and cut the coriander stems into sections.

3. Heat the pot, add 3 pounds of oil, and when it is 70% hot, add the meat slices hung with starch one by one, and fry for about 3 minutes. The outside is firm and crispy when knocked. Fish out with a sound.

4. When the oil temperature rises to 80% hot, add the meat slices and fry again. Mix the sugar, vinegar, soy sauce and sesame oil thoroughly. Remove the meat with a slotted spoon after frying until crispy.

5. Leave the bottom oil in the pot, add onion, ginger and garlic and stir-fry until fragrant. Add the fried meat slices, cook in the sweet and sour sauce, toss evenly, add coriander stems, remove from the pot and serve on a plate. . [5]

Method 2: Home-cooked method (1)

Ingredients

200 grams of pork (plum meat or tenderloin), 25 grams of tomato sauce, 25 grams of white vinegar grams, 25 grams of white sugar, 2 grams of salt, 10 grams of rice wine, appropriate amount of ginger, green onions, coriander, and corn starch.

Method

1. Cut the pork into half-centimeter thick slices, marinate with 1 gram of salt and 10 grams of rice wine and set aside.

2. Cut the ginger and green onion into thin strips, and cut the coriander into sections and set aside.

3. Mix the corn starch into a thick slurry, add a little oil and mix well and set aside.

4. Heat the oil in a pot until it is 70% hot. Dip the meat slices into the prepared batter and dip both sides evenly. Put it in the pot and fry until it is set and take it out.

5. Heat the oil until it is 80% hot, add the meat slices and fry until the surface is crispy and take it out.

6. Brush the wok, put a little oil on it and heat it up over high heat, add the onions and ginger and stir-fry.

7. Then put the meat slices and coriander into the pot, pour the sauce and stir-fry until the meat slices are evenly coated with the juice, then serve [6].

Method Three: Homemade Method (2)

Ingredients: 200 grams of pork tenderloin, 1 egg, 1/2 carrot, 3 tablespoons of starch, 4 tablespoons of corn starch, glutinous rice 4 tbsp powder, 200 ml soybean oil, 1/3 tsp salt, 1/2 tsp chicken essence, 1 tbsp cooking wine, 5 tbsp rice vinegar, 2 tbsp white sugar, 2 tbsp white vinegar.

Recipe

Guobaorou

Guobaorou (9 photos)

1. Cut the pork tenderloin into thin slices, shred the carrots and wait use.

2. Put the cut tenderloin into a large bowl, add eggs and cornstarch in turn.

3. Then add glutinous rice flour, salt, and Taibai powder.

4. Add cooking wine to a large bowl and melt the powdered seasoning added in the previous step.

5. Mix the chicken essence to enhance the freshness, marinate for 10 minutes, then prepare a small bowl and add sugar.

6. Add white vinegar and rice vinegar together to make sweet and sour sauce.

7. Turn on high heat and pour soybean oil into a small pot. When the oil is about 70% hot, put the marinated tenderloin into the pot one by one and fry until it turns light yellow and take it out.

8. After the oil boils again, fry it again until golden brown, take it out and set aside. Pour the bottom oil into the wok, add shredded carrots and saute until fragrant.

9. Pour in the sweet and sour sauce. After the sauce is simmered until it becomes semi-thick and bubbly, add the fried meat slices and stir-fry for a few times before serving [7-8].

Method 4: Home-style recipe (3)

Ingredients: 500 grams of tenderloin, half a carrot, 2 tablespoons of tomato sauce, 20 grams of corn starch, appropriate amounts of white vinegar, white sugar, and salt.

Method

1. Wash the tenderloin and cut it into thin slices lengthwise. Peel the carrot and cut into shreds and set aside.

2. Mix corn starch and warm water and stir evenly. Dip the meat slices one by one evenly with starch. Put the starch-coated meat slices into a 50% hot oil pan and fry for about half a minute. When the meat slices become firm, take them out and control the oil.

3. After all the meat slices are fried, continue to heat the oil pan. When it is 70% to 80% hot, pour all the meat slices into the pot together, and take them out when the meat slices turn golden brown.

4. Add a little oil to another pan, then add shredded carrots and stir-fry evenly. Then add a mixture of tomato paste, white vinegar, sugar, salt and a little water. Then add the fried meat slices and stir-fry evenly, then you can take it out of the pan and put it on the plate. [9]

Method 5: Improved version of Guobao Pork (1)

Ingredients

300g pork tenderloin, 750g tomato sauce, sour plum sauce 1 bottle, half bottle of OK juice, 200 grams of Lipin juice, 1 bottle of tomato sauce, 150 grams of sugar, 1 bottle of white vinegar, 1 carrot, 2 tomatoes, 1 fresh lemon, a little each of carmine and lemon yellow pigment .

Recipe

Northeastern Pot Pork

Northeastern Pot Pork

1. Cut the pork tenderloin into 7 cm long and 5 cm long cm wide and 0.2 cm thick, mix well with refined salt and cooking wine and marinate for ten minutes.

2. Wash and slice carrots, tomatoes, and fresh lemons.

3. Put the pot on the fire, add 4500 grams of water, add carrots and tomato slices, bring to a boil over high heat, then switch to low heat and cook until the carrots and tomatoes are crispy, and remove the residue. , add tomato paste, sour plum sauce, OK juice, juice, tomato sauce, sugar, and white vinegar, stir evenly and heat for a while, then remove from heat.

4. Mix the carmine and lemon yellow pigments with water and slowly add them to the pot until the color is golden red. Finally, put the fresh lemon slices into the pot and soak until the flavor is released. You can use it at any time. Approximately 75 grams of new style sauce can be used for each dish.

5. Put the wok on the fire, put in the salad oil and heat it until it is 60 to 70% hot. First mix the flavored meat slices with the thick paste, then spread them out piece by piece, and put them into the pot one by one. Fry until crispy on the outside and tender on the inside, remove and drain.

6. Add the sauce, stir evenly, remove from the pan and serve on a plate, sprinkle with coriander and serve.

[10]