Guobao Pork
Overview
Guobaorou is a famous dish in Northeast China, formerly known as Guobaorou. It was a specialty dish of the chef of Harbin Daotai Prefecture during the Guangxu period. The old-fashioned Guobao Pork is salty. Later, chefs continued to innovate to adapt to the tastes of foreign guests and changed it to sweet and sour. The potted pork I made today has a sweet and sour taste, and I also added tomato sauce and sugar. It is sour and sweet, and is very suitable for children's appetite. Although it is troublesome to make Guobao Pork, it is worth the trouble to satisfy your family.
Tags
Ingredients
Steps
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Add an appropriate amount of water to the potato starch, let it sit and settle, then pour off the water on top, add a little salad oil and mix well. It should be very thick when you grab it with your hands. (I soaked it in the morning)
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Mix all sauce ingredients together and mix well.
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Have the dish code ready for later use.
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Wash the tenderloin and cut into slightly thicker slices. Set aside.
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Pour oil into a hot pan. When the oil is 80% hot, start frying the meat slices. Grip the starch evenly, lift up the meat slices and dip them in, then put them into the pot. This should be fried in batches, because you can't put too much at one time and it will stick easily.
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Remove the starch after it is formed. Turn on high heat and deep-fry until golden brown. Take it out.
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Place the fried meat slices on a plate for later use.
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After pouring out the excess oil, leave a small amount of oil in the pot, then add the sauce and garlic slices and simmer over low heat until the soup thickens.
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Turn up the heat, add the vegetables and pork slices, and stir-fry quickly. Once the sauce is evenly coated, turn off the heat and take it out to serve.
