How to make Northeastern pot-roasted pork?

Guobao Pork, the traditional Guobao Pork is golden in color, and some regions also have a tomato sauce version. No matter which version, the finished product is sweet and sour, crispy and delicious, charred on the outside and tender on the inside. Take a bite and your lips and teeth will be fragrant.

Ingredients Unknown Pork Tenderloin 300g Potato Starch 150g Accessories Water 80g Oil (1 tablespoon + 300g) Sugar 50g Rice Vinegar 50g Salt 1.5 tsp Pepper 1 tsp Cooking Wine 1 tsp Onion and Ginger Shreds 5g each Carrot Shreds 5

Step 1: Wash the tenderloin and cut into slices about as thin as the back of a knife (about 2 mm).

Step 2 Add cooking wine, pepper and salt to the meat slices and mix well.

Step 33. Spread the meat slices with potato starch on both sides.

Step 4: After it is full, put it into a container with the remaining potato starch, add water and 1 tablespoon of oil and mix well.

Step 5: Pour oil into the pan, heat to 70% hot, add the meat slices piece by piece into the pan and fry until bubbling and floating.

Step 6: Take out the fried meat one by one.

Heat the oil pan again until it is 90% hot, that is, there is a little smoke coming out of the oil surface. Add the meat in batches and fry again until it is colored and firm, then remove and control the oil.

(15-20 seconds) Step 7 Pour out the oil, leaving very little base oil (about 1 tablespoon), add rice vinegar, half a teaspoon of salt and sugar, cook over medium heat until there are some sticky bubbles, then pour in the fried meat slices and all

Shred the seasonings, turn up the heat and stir-fry quickly. When the sauce is coated with the meat slices, turn off the heat and take out a ladle.

(Add the meat slices and stir-fry for about 10 seconds) Serve on a plate.

Cooking Skills: Many people make a good paste, but it falls apart when frying.

So there is one detail that you must pay attention to, which is the oil temperature. When frying, the oil temperature should be high, at least 70% hot, and do not put all the meat slices into the oil pan for frying at once. Fry in several batches to avoid a sudden drop in oil temperature.