Traditional Northeast Pot Pork

Name: Traditional Northeast Pot Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 strip Pork loin; 2 tablets ginger; 10g shallot; 1 clove garlic; 1 piece egg; 120g starch; 1/2 a spoon salt; a little Chicken Essence; Some water; 1 tablespoon Vinegar; 1 tablespoon Sugar; Some Vegetable oil; a little Concentrated orange juice

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Speaking of delicious Northeastern cuisine, one cannot fail to mention a "hard dish" that many people must order when they go to the restaurant-pot-wrapped meat. Hard dishes are what we Northeast people call for large meat dishes that are greedy, affordable, and can hold the countertop. Whether it is a family dinner or a gathering, there must be a few C-level "scene dishes". Belongs to this kind.

Guo Bao Rou, formerly known as "Guo Bao Rou", is made from the tenderest pork loin. The cooked dish is crispy on the outside, tender on the inside, golden in color, sweet and sour, and suitable for all ages. One bite, the first thing you feel is the sweet and sour taste of the tongue, then the "click" sound of the teeth touching the crispy surface, and finally the tender tenderloin. Each bite is mixed with crispy and crispy. , Tender, sour, sweet, with a little burnt sweetness of ginger and orange juice, very appetizing.

It first became popular in Harbin and later developed into different practices throughout the country. Here I will introduce you to the more traditional practices in Northeast China. "

Traditional Northeast Pot Pork

1. Prepare various materials. There is no green onion at home, I just use the green onion.

2. Tear off the fascia on the surface of the pork loin, and cut into 3 mm thick slices with a top knife. Shred green onion and ginger, and slice garlic for later use.

3. Pour cornstarch, a little water, salt, chicken essence, eggs, and tenderloin into a large bowl. Grab it evenly with your hands, so that the surface of the meat is covered with a thin layer of paste, and marinate for a while before frying. In this way, the meat is not easy to lose moisture, and it is tenderer and more tasty.

4. Pour an appropriate amount of vegetable oil into the iron pan, heat it to 50% heat, spread the meat slices flat, and fry them in the oil pan.

5. First use 50% hot oil to fry the meat slices until golden brown, and drain the excess oil.

6. Then continue to heat the oil in the pot to 70%, pour the meat slices into the pot and re-fry.

7. Deep fry the surface of the meat hard, deep fry the inside, remove it and set aside. It is very important to re-fry once. The surface must be deep-fried, so that when the sweet and sour sauce is finally returned to the pan, the surface will be crispy, not easy to soak, and taste better.

8. Weigh out an appropriate amount of sugar to adjust the sweet and sour juice. The ratio of sugar to vinegar is generally 1:1. Sugar can also be slightly more than vinegar, because the slightly sour orange juice will be used to enhance the color and fragrance.

9. Mix the sugar, vinegar, a little concentrated orange juice and a little water.

10. Pour into a pot, heat on low heat until the sugar is completely melted and the soup is thick and bubbling, add garlic slices, green onion and ginger and stir well.

11. Pour in the fried meat slices, quickly stir well, let the juice evenly wrap the meat slices, and serve. I use the method of adjusting the sweet and sour sauce, and some methods will use tomato sauce to adjust the sweet and sour sauce, or the final thickening of the soup, it depends on the personal taste. As a native of Northeast China, I prefer the taste that we make with traditional methods.