Traditional Guobao Pork
Overview
[Guobaorou] originated from Harbin and is famous in the three northeastern provinces. It is a hard dish in Northeastern cuisine. There is a famous foreign French style French-style soft-fried pork chop with syrup; if a man can make pot pork, he will become a treasure among Northeastern people; if a girl can make pot pork, she has mastered the high-level skills of a Northeastern wife; when heaven is about to give a big job to pot pork, you must first see its golden color, bite it crispy, chew it soft, eat its sour and sweet taste, you can’t smell it, you can’t stop salivating, and you will never get tired of eating it! In the Northeast, if you know how to pickle garlic, you can be a big brother's girl, and if you know how to make pot-stuffed pork, you can be a big brother's woman! !
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Ingredients
Steps
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Add appropriate amount of starch, add water, mix well, and let stand for 10 minutes
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After settling, carefully pour off the water on top
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Remove the fascia from the pork tenderloin and cut into large pieces of 1.5~2.0mm, wash it with clean water and hold it dry, add an appropriate amount of salt and mix well
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Put the meat into wet starch
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It was a little dry when I started catching it
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It will look like this in the end. If it feels dry, you can add a little water
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Mix 5 tablespoons of white vinegar, 5 tablespoons of sugar, and 1 tablespoon of soy sauce into a bowl of juice. Stir continuously until the sugar melts
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Shred onions, ginger, carrots, slice garlic, and cut coriander into sections
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Heat the oil until 60% hot, add slices one by one
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Take it out after frying
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Fry in 80% oil until golden color
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While re-frying, heat up another pot with base oil and put the fried meat slices directly into another pot
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Add side dishes
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Add bowl of juice
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Stir well and collect all the juice in the bowl
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Take out the spoon and put it on the plate, complete
