Sweet and Sour Pot Pork Pork

Overview

The Guotai Pork is said to be a specialty of Tianjin. The soft and tender eggs are wrapped in the tender tenderloin. People will fall in love with it as soon as they eat it. The original version of the Guotai Pork does not have sweet and sour, but it is boring to always have the same flavor! I tried making sweet and sour ones but it was more popular with my family. The soft and tender eggs soak up the sweet and sour sauce, and the tender tenderloin melts in your mouth. You won't be able to stop after one bite!

Tags

• private kitchen
• chives
• cooking wine
• egg
• starch
• sugar
• tenderloin
• vinegar
• salt

Ingredients

Steps

1. 1 The ingredients are super simple, and you don’t need to add any chives. Chop the chives into mince, shred the tenderloin and marinate with a little salt and cooking wine.

   

2. 2 To prepare the sauce, I used 2 tablespoons of sugar.

   

3. 3 Add 5 tablespoons of vinegar, 1 tablespoon of light soy sauce, and half a bowl of water to make a sweet and sour sauce. (There are many types of vinegar, and the acidity is also different. I use Tianli brand sweet vinegar, which is not too sour. If you use old vinegar or mature vinegar, you need to reduce the proportion of vinegar. Remember to taste it after adjusting the tube!)

   

4. 4 Add the marinated tenderloin shreds to the starch and mix well.

   

5. 5 Put the oil in the pan and stir-fry over low heat until it changes color.

   

6. 6 Add an appropriate amount of salt and a little chopped chives to the eggs and beat them.

   

7. 7 Put more oil in the pan, fry the eggs into an omelette, put in the tenderloin shreds in a flat layer, fry slowly over low heat, and keep turning the pan to let the eggs solidify and wrap around the tenderloin.

   

8. 8 When it is basically solidified, you can turn it over with a spoon. I used a shovel to turn it over, so it didn't look good. It should be turned over at once by flipping the spoon. Turn on the high heat and pour in the prepared sweet and sour sauce. Keep the high heat so that the juice is quickly absorbed by the eggs.

   

9. 9 When the juice is almost reduced, it's ready to serve. Sprinkle with chives and it's done. There seems to be no soup, but the tender eggs and tenderloin are full of sweet and sour sauce. They are sour, sweet and fragrant, right? Every time there is nothing left on this big plate at my house, especially the baby eats it deliciously. It's simple and appetizing. It's perfect for hot days when you can have delicious food without spending too much time in the kitchen.