Guobao Pork
Overview
Guobao Pork---a famous Northeastern dish, is said to have originated in Harbin. The methods vary from place to place in the three Northeastern provinces. Liaoning generally uses tomato sauce for seasoning. Traditionally, it needs to be coated with starch twice and fried twice. The first time is to fry it, and the second time is to adjust the color. In fact, you can adjust it according to your own taste. I made it based on the taste I remembered from my childhood. I remember that I loved eating Guobao Pork the most when I was a kid. Almost every time my father and his colleagues went to a restaurant to eat, he would ask the chef to make another portion of Guobao Pork and pack it for me to take home. I was very happy every time I ate it.
Tags
Ingredients
Steps
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Cut the meat into large thin slices. It is best to freeze the meat to make it easier to cut. Then rub both sides of the meat with salt and marinate it for 20 minutes. You can add some cooking wine to remove the smell.
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Use a small bowl to adjust the starch, add eggs to water, I added a little bit of crispy fried powder (you can omit it), put the meat in and coat evenly, preheat the oil pan and add oil, when the oil is 70% hot, add the wrapped meat slices and fry.
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After frying both sides until golden brown, remove from the oil and let cool slightly.
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Put a little oil in the pan, add tomato paste and sugar, stir-fry and mix
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After adding a little bit of watery starch, add the fried pot pork and make sure the sauce evenly coats each piece of pot pork (you can add some shredded ginger, Liaoning method)
