How to make Northeastern pot-roasted pork? If you've done it, let's talk about it.

Authentic Northeastern Guobao Pork Recipe

Main ingredients: 8 taels of tenderloin, 5 taels of starch.

Accessories: appropriate amounts of shredded onions, shredded ginger, coriander, shredded carrots and minced garlic.

Seasoning; 1.6 taels of sugar. 9 degrees rice vinegar 1.6 taels. Salt. taste. sesame oil. Appropriate amount of cooking wine.

Preparation method; 1. Cut the tenderloin into 5 mm thick slices and add water starch paste (the water slurry should not be too thin to stick)

2. Mix the above seasonings into a bowl of juice spare.

3 Heat the oil in a wok until it is 60% hot, put the tenderloin into the wok one by one and fry until golden brown, charred on the outside and tender on the inside. fish out.

4 Heat the oil in the wok, add the auxiliary ingredients and stir-fry evenly, add the fried tenderloin, quickly add the sauce and stir-fry evenly

Characteristics; sweet and sour Delicious, crispy on the outside and tender on the inside.

Another method:

Ingredients: 400 grams of pork tenderloin, 500-1000 grams of salad oil, appropriate amount of cornstarch, low-gluten flour, and a little baking powder.

Seasoning: Mix 1-2 tablespoons of tomato paste and 2-3 tablespoons of Zhenjiang balsamic vinegar (or white vinegar) to make a thick sauce, and 4-5 tablespoons of sugar. Green onions, ginger, coriander, a little salt.

Preparation method:

1. Cut the tenderloin into large pieces with a thickness of 0.3-0.5 cm, add minced ginger, a little salt, an appropriate amount of water, scratch it slightly, and add raw flour. Mix the baking powder and low-gluten flour evenly, add 1-2 tablespoons of salad oil, and mix well again. Cut scallions and peeled ginger into inch-long thin strips, and cut coriander into inch-long pieces.

2. Put the pot on the fire, add salad oil until it is about 70-80% hot, add the marinated tenderloin slices one by one, fry until light yellow and take out.

3. Heat the oil over high heat until it is 90% hot, add the tenderloin and fry until golden brown and take it out.

4. Leave a little oil in the pot, heat it up to high heat, add shredded green onion and ginger, add the prepared tomato vinegar sauce and sugar and mix well quickly, add the fried tenderloin and quickly turn it over evenly and put it in the pot. Arrange on a plate and sprinkle with coriander.

Note: The key to making Guobao Pork lies in the preparation of the crispy paste and the final step of cooking the sauce. The biggest difference between this dish and other similar dishes is that the final process uses dry cooking techniques instead of starching, so it can Stays crispy for a long time. The sweet and sour juice is quickly atomized in the high-heat oil pan and evenly flavored during the tossing process. Of course, this also increases the requirements for a strong stove fire. Many Northeastern chefs do not add tomato sauce when making this dish, and only use balsamic vinegar and sugar to make the sauce. The finished product is golden brown. The advantage is that the thickness of the sauce is further reduced to better maintain its taste.

The ratio of cornstarch to low-gluten flour can be 1:1, 1:2, or even 1:3. The standard for the ratio to water is that the crispy paste can just hold the meat without drying it out. The "meat slices" stick together and are difficult to separate. Each slice of fried meat has a crispy shell about 2-3 mm thick. Try baking powder from 1-2 teaspoons (400 grams of meat). The standard is to make the fried meat crispy and without an alkaline smell. In fact, most Chinese chefs do not accurately quantify the ingredients and rely more on experience and feeling. Besides, everyone has different tastes, and my standards may not necessarily suit your taste. So, fuck the guy and just do it!