Harbin Pot Pork
Overview
Guobao Pork is made from pork tenderloin and starch, and is fried twice, once until it's cooked, and then twice until it's brown. When it comes out of the pot, it's juicy and garnished with coriander. The appearance is red and white, the meat is charred on the outside and tender on the inside, slightly sour and slightly sweet.
Tags
Ingredients
Steps
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Choose Pork Tenderloin
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Wash the tenderloin, remove the tendons and cut it in half diagonally (that is, cut the rectangular meat diagonally into two triangle-shaped pieces of meat).
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Cut the meat into thin slices with the back of the knife. Add the cooking wine and 1g of salt to the meat slices and mix well.
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Select Northeastern pure potato starch.
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Pour the starch into a bowl, add appropriate amount of water and soak the starch for more than half an hour.
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After more than half an hour, the water will float on top of the starch, so pour the water away.
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Pour the soaked starch into the meat slices and wrap them evenly.
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.Cut the onions, ginger, carrots, and coriander stalks into thin strips, and cut the garlic into small slices.
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Pour oil into the pan and heat until cooked.
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Place the meat slices into the pot one by one and fry until they bubble and float.
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Place the fried ground meat in a bowl.
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After frying the meat for the first time in batches, continue to heat the oil to the highest temperature. The oil surface is completely calm and a little smoke comes out. Then fry the meat again in batches until it becomes mottled and burnt red. Remove and control the oil. (about 20 seconds)
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Pour out the oil, add sugar and vinegar and simmer over medium heat until the juice becomes slightly thick, then add all the seasonings and stir-fry for a while
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Pour in the meat over high heat and quickly remove the juice from the pan.
