Guobao Pork
Overview
Northeastern Pot Pork, a famous Northeastern dish, was created by Zheng Xingwen, a generation more than a hundred years ago. At that time, Zheng Xingwen changed the original salty roasted meat into a sweet and sour dish. This change made Harbin the origin of Guobao Pork. Zheng Xingwen called it Guobaorou, and it was evolved into the so-called Guobaorou by foreigners.
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Ingredients
Steps
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Slice the tenderloin 🥩 and fluff it with a kitchen knife so that the meat will be more tender and flavorful. Then put the tenderloin into a bowl, add half a spoonful of salt🧂 and a small spoonful of cooking wine and marinate for ten minutes to remove the fishy smell.
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The second is to soak the potatoes that have been soaked in advance. After the cornstarch is completely soaked, drain out the water, otherwise it will jump when frying. Then grab the paste and make sure to evenly mix it. Then add cooking oil. I used Northeastern soybean to fry it and it will turn golden in color.
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When the oil temperature is 60% hot, add the meat slices and wait until the starch has solidified and fried until the shape is set, then take it out and wait for the second frying.
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This is the meat after I refried it🥩
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At this step, we are going to make the sauce. The picture is that I have already mixed it. In the bowl, add a spoonful of sugar, half a spoonful of white vinegar, a small spoonful of sesame oil, half a lid of light soy sauce, and salt 🧂 Then add a small half spoonful of water starch to the old traditional pot meat sauce.
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Leave oil in the pot and saute onion, ginger and garlic until fragrant.
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Then pour in the pre-fried meat 🥩 Stir-fry for ten times and it’s ready. Then our plate of pot-roasted meat is ready. On top 👆 you can sprinkle some coriander to add some color to the meat (*∩_∩*)
