How to make authentic Guobao Pork delicious? Can you tell me?

China’s food culture has many delicious dishes that have been inherited and developed. Guobaorou is one of them. It is a very famous Northeastern dish that originated in Shandong. Guobaorou, formerly known as "Guobaorou", was created by Zheng Xingwen, the dedicated chef of Yin Du Xueying of Daotai Prefecture in Harbin and the "ancestor of Binjiang cuisine". Stir-fry quickly over high heat, heat up the iron pot, pour the juice into the pot, and soak into the meat, so it is called "pot fried meat". The Northeast is adjacent to Russia, and Russians pronounce the word "pop" as "bao". Over time, "guobaorou" became "guobaorou". How to make authentic Guobao Pork delicious? Can you tell me?

Pork loin contains rich high-quality protein, fat, vitamins, etc. required for human growth and development, and the meat is tender and easy to digest.

Guobao Pork is a Northeastern-style dish. The main ingredients include shredded ginger, shredded carrots, shredded green onions, coriander, etc.; marinate the pork ribs into slices, wrap them in fried batter and fry them until amber in color. Drain, then add to the pot and stir-fry to thicken. The finished dish is amber in color and tastes sour and sweet.

In terms of texture, Guobao Pork should have a "crispy feel"; in terms of shape, Guobao Pork is flaky; in terms of taste, the sourness of Guobao Pork is to highlight the aroma. It has a vague sour taste, sweet and sour; in terms of cooking method, the method of combining the pot-wrapped meat with deep-frying and cooking should keep the crispy taste after the dish is finished, and there should be no obvious juice in the finished dish;

In terms of cooking methods, the main thing is to master the methods of battering, frying and sauce making. Among them, battering is the most critical. Only when the skin is not peeled and crispy can it be considered qualified.

From the above characteristics, we can see that the production of authentic Guobao Pork is very particular. 1. Preparation of pork loin. First, we prepare a piece of fresh pork loin. We need to remove the fascia on the meat. Cut the loin into 5 cm long and 0.3 cm thick. Do not cut it too thin. Otherwise, it will break easily when sizing. After cutting, wash it twice with clean water, wash away the blood inside the meat, squeeze out the water, put it in a container to marinate, add base salt, and a little cooking wine to remove the fishy smell. Pour all the juice into the meat slices. When the meat slices become very sticky, add a small amount of dry starch and continue stirring until it is ready to lock in the moisture in the meat slices to make the meat slices smoother and more tender. Marinate for 20 minutes. . Then put potato starch in the bowl, add water no larger than the starch, soak for 2 hours, then pour out the water on the paste, add a small amount of water in batches to make a fluid batter that can be drawn, and then pour in a little vegetable oil Stir evenly. The vegetable oil can make the fried pot meat crispier. Then pour the marinated meat slices into the paste and mix well. (After washing the blood and water from the cut meat, be sure to squeeze out the water, otherwise it will be easy to desizing after sizing) 2. Frying 1. First frying: Pour cooking oil into the pot, heat it, and the oil temperature will rise to When 40-50% hot, put the paddled meat slices into the pot one by one. This can prevent the meat slices from sticking together. After frying over medium heat, remove and control the oil. 2. Second frying: When the oil temperature is raised to 60%, add the oil-controlled meat slices, then keep the fire low and fry for about 2 minutes. At this time, the meat slices are very crispy and take them out when they are golden brown. Oil control. 3. The third quick frying: Increase the oil temperature to 70% heat, quickly fry for about 30 seconds, and take out the meat immediately when the color of the meat turns amber. 3. Adjust the sauce to cook the pot dumplings. The meat tastes sweet and sour. There are two ways to cook the sauce. One is to adjust the sauce and cook it along the side of the pot. Use the pot gas over high heat to increase the aroma and viscosity of the sauce. It is cooking the sauce instead of "lying in the sauce"; the other is to stir-fry the sauce until it is slightly sticky and add the meat; both methods allow the meat slices to be evenly coated with the sauce and achieve a crispy texture. The raw materials for Guobao Pork Sauce are rice vinegar, sugar, a little salt and pepper and MSG. Put these ingredients in a bowl, add a little water and stir evenly (to highlight its sweet and sour taste, the ratio of sugar to vinegar is 1:1). For a better look, you can add 1 or 2 drops of soy sauce to the prepared juice. (Do not add sugar, vinegar and other seasonings and stir-fry during cooking.)

Summary: The above is the main process of making Guobao Pork. The Guobao Pork produced in this way will taste better. . Let’s share its detailed production process below.

4. Practical operation

Features of Guobao Pork: crispy on the outside and tender on the inside, sweet and sour taste, amber color, simple and easy to make.

1. Prepare the ingredients. Main ingredients: 300 grams of pork ribs; auxiliary ingredients: 8 grams of green onions, 3 grams of ginger, 10 grams of carrots, 5 grams of coriander, 120 grams of potato starch; seasonings: 5 grams of salt, rice vinegar 50 grams, 50 grams of sugar, 3 drops of light soy sauce, 3 grams of MSG, 3 grams of pepper, 10 grams of cooking wine, appropriate amount of cooking oil;

2. Processing of ingredients

(1) . Clean the pork ribs, cut them into 5 cm long and 0.3 cm thick. After cutting, wash them several times with water to remove the bloody smell, then take them out and squeeze out the excess water to marinate. Add an appropriate amount of salt, cooking wine, and pepper and stir all the sauce into the meat. When the meat becomes very sticky, add a small handful of potato starch and continue stirring until it is ready to lock in the moisture in the meat and make the meat delicious. More smooth and tender, marinate for 20 minutes.

(2) Put the potato starch into a container, soak the starch in water and let it settle. Pour off the water on top to leave the bottom layer of paste. Add a little water step by step to make a fluid batter that can be drawn. Add an appropriate amount of cooking oil into the prepared batter and stir evenly. Then add the marinated meat into the batter and stir until every piece of meat is evenly coated. Just hang the paste.

3) Wash the onions, ginger, carrots and coriander, cut the onions into shreds, shred the carrots, cut the coriander into long sections, and cut the ginger into shreds and set aside. 3. Start making 1. Pour a wide amount of oil into the pot and heat it until it is about 4-5 degrees hot. Put the battered meat slices into the pot one by one and fry to prevent sticking. Wait until the meat slices float to shape and stir to disperse. fish out. Then increase the oil temperature to about 60%, turn to medium to low heat, add the first fried meat slices, fry for the second time for 2 minutes and remove. During the final third frying, increase the oil temperature to 70%, add the meat slices and fry for 30 seconds. When the color of the meat slices turns amber, remove quickly to control the oil and set aside. 2. Put rice vinegar, sugar, salt, chicken essence, light soy sauce, pepper, a little water and appropriate amount of starch into a bowl, stir well and set aside. 3. Heat a pan with cold oil. Pour a little oil into the pan and heat it up. Add the chopped green onions, ginger and carrots and saute until fragrant. Pour the prepared sauce into a pot and cook over high heat until it boils. Add the fried meat slices when it becomes slightly sticky. Stir fry the meat slices evenly to coat the sauce. Add coriander and serve. 5. Answers to questions about Guobao Pork

1. What kind of meat is used to make Guobao Pork? Answer: When making Guobao Pork, pork ribs are mostly used because the meat is relatively tender and the resulting dishes have a tender texture. When the older generation of chefs make this dish, they usually choose pork bottom meat, which is the meat from the upper part of the pig leg. This piece of meat is tender and has a certain degree of toughness, and the cooked dishes will taste crispy and chewy. ?

2. What kind of vinegar is used to make Guobao Pork? Answer Rice vinegar, or a mixture of white vinegar and rice vinegar. In order not to affect the bright red color of the whole dish, we follow a principle, which is to choose vinegar with a lighter color. Aged vinegar and balsamic vinegar cannot be used because the color is too dark. Is it okay to use white vinegar? However, many white vinegars on the market are blended with acetic acid, which can have an unpleasant smell. When using, add rice vinegar to dilute the acidity of the white vinegar before use. So the best choice is rice vinegar.

3. What kind of vermicelli paste should be used to make Guobao Pork? Answer: Potato starch is the best, but corn starch can also be used. When making pot-wrapped meat, potato starch is used for battering, also called potato starch. Corn starch is generally used at home, but it is best to use potato starch (potato starch) when making this dish. In the attempts of some chefs, two starches are used to make the paste separately. The cornstarch has a hard texture and is not ideal after being cooked. The taste of potato starch is just right, and it can maintain the crispy outside and tender inside even after the sauce is added, so it is best to use potato starch, which is also a secret to making pot pork. The longer the potato starch is soaked during use, the better the effect will be after hanging on the meat slices and frying.

4. Is Guobao Pork more sour and more sweet, or less sour and less sweet? Answer: The traditional method of making Guobao Pork is very sour and sweet. Because the dishes are too sour and sweet, they cannot meet the dining requirements of the public, so the taste of the dishes is adjusted to be slightly sour and slightly sweet.

Specifically, before cooking, prepare a sweet and sour sauce, add 15 grams of white vinegar, 25 grams of white sugar, 10 grams each of fresh lemon juice and honey, and 3 grams of salt. The honey softens the sweetness of the sugar, while the lemon juice makes the sourness more refreshing and natural. 6. Summary of Guobao Pork Technology 1. To make Guobao Pork, fresh and lean pork is first used. The meat is uniform in texture and regular in shape. It is easy to cut into slices of uniform size and thickness. It is the meat used to make Guobao Pork. There can be no fat or muscles. The thickness of the meat slices should not be too thin, otherwise it will be fried dry easily, and it should not be too thick, because if it is too thick, it will not be easy to fry the inside. 2. The cut pork belly must be washed several times with clean water to clean the blood inside the meat. The fried meat slices will be brighter. The washed meat slices must be squeezed dry, so that the post-production will not easily cause Desizing. 3. The batter must be adjusted into a smooth flowing batter so that the meat slices can be evenly coated with the batter. When frying, add the meat slices one by one to prevent them from sticking together. 4. When frying, fry the meat in three batches so that the meat slices can meet the crispness requirements. Pay attention to the heat and time. The color of the meat slices after frying will be amber. 5. The last two methods of frying the dishes are to mix the sweet and sour sauce and then prepare the dishes. One is cooking sauce, and the other is stir-frying. Both are cooked over high heat to reduce the sauce, so that the meat slices are evenly coated in the juice, so that the meat slices are not soft and have a crispy texture.

Final summary

Guobaorou is an ordinary Northeastern style dish. The pork ribs are sliced ??and marinated for flavor, then wrapped in fried batter and deep-fried until amber in color. Then cook it with the sweet and sour sauce. The finished dish will be amber in color and taste sour and sweet. Avoid adding seasonings such as sugar and vinegar to stir-fry while cooking. As long as you master these cooking methods, you can make delicious Guobao Pork.