Pork Slices Wrapped in Hot Pepper Pot

Name: Pork Slices Wrapped in Hot Pepper Pot
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Plum meat; 15g pepper; 15g Dried chili; 1 piece ginger; 4 cloves garlic; 3 teaspoons Soy sauce; 1/2 tbsp Sugar; 30g Shimizu; 2 tbsp Cooking Wine; 10g Cooked Sesame; 1 teaspoon salt; Some starch

by Heart clear as water and pale as clouds

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Guo Baorou was created by chef Zheng Xingwen to adapt to the sweet and sour taste of many Russian customers in Northeast China. The Russians were inaccurate in pronunciation and always pronounced Guo Baorou, so the name continued. Nowadays, the method of making Baobao meat is deep-fried Datong in various places, but the sauce presents colorful patterns, such as sweet and sour, orange juice, fruity, spicy and so on. The favorite of Sichuanese is the spicy flavor. I made it this time, which is the Sichuan version of pepper and hemp flavor. When it comes to Chinese pepper, many people’s tongues start to shake conditioned reflexively, thinking of the hemp that shocks us, the thick sauce, which wraps the golden-colored, tender-scorched meat on the outside, and takes a bite. The burnt, crispy and tender rind has a hemp taste, and the sauce surrounds the tongue and taste buds, making it impossible to pick. The flavor is so rich, the color is so festive and dazzling, it will definitely hold you on the table of the carnival banquet.

Pork Slices Wrapped in Hot Pepper Pot

1. After the pork plum meat has reached the room temperature in the freezer of the refrigerator to slightly hard, cut into slices of about 2 mm thick

Pork Slices Wrapped in Hot Pepper Pot recipe

2. Put the meat slices into the container, put a little salt, cooking wine, and marinate for 20 minutes, then put the marinated meat slices into the starch paste, grab and mix, so that the starch paste is evenly covered

3. Mince garlic and ginger

4. Wipe off the dried chili and cut into sections to remove the seeds. Set aside the pepper

5. Pour oil into the pot, wait until the temperature of the oil rises to 60 or 70% hot, put the meat slices covered with starch paste into the pot one by one

6. Fry until the color is golden and remove it until all the meat slices are fried

7. Sauce: Add half a spoon of sugar, 2 grams of salt, 3 tablespoons of light soy sauce, 3 tablespoons of water, 10 grams of starch and mix thoroughly to form a juice

8. Leave 30 ml of oil in the pot, add Chinese pepper, dried chili, minced ginger and garlic and sauté until fragrant

9. Add the fried pork slices and stir fry together

10. Pour in the adjusted sauce and stir-fry with a spatula to make the meat slices evenly covered with the sauce

11. Sprinkle with cooked sesame seeds, drizzle in 1 teaspoon of oil and stir evenly to serve.

Tips:
1. It is very important to control the oil temperature during frying. The oil temperature is lowered when 70% is hot, so that the oily meat is mature and shaped;
2. Adjust the juice according to personal preference, add the appropriate amount of seasoning, the saltiness can be adjusted by yourself;
3. Time and temperature are the key. It is recommended to prepare the ingredients and sauce before starting to make it. Do not make the sauce during the free time during frying. The temperature of the frying is very important;
4. Put a little sugar in the sauce to increase the freshness. Don't put too much. The taste of this dish is mainly salty;
5. Add a few drops of oil during the final frying to make the color brighter.