Guobao Pork

Overview

How to cook Guobao Pork at home

Tags

• hot dishes
• meat dishes
• maternity
• northeastern cuisine
• winter recipes
• lunch
• famous dishes
• cooking wine
• egg white
• onion white
• pork tenderloin
• starch
• thirteen incense
• white sugar
• white vinegar
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the pork into 2 mm thick slices and pat it a few times with the back of a knife to make the pork soft and tasty.

   

2. 2 Add salt, cooking wine, egg white, thirteen spices, and starch to the patted pork, mix well, and marinate for 20 minutes.

   

3. 3 Cut carrots and scallions into thin strips.

   

4. 4 Coat the marinated meat with starch and set aside.

   

5. 5 Add a small amount of salt and 3 drops of soy sauce to the bowl. Appropriate amount of sugar and vinegar, the ratio is about 3:2.

   

6. 6 Heat oil in a dry pan. When it is 60% hot, add pork piece by piece (note: be sure to unfold the pork when adding it)

   

7. 7 After frying until slightly yellow, take it out.

   

8. 8 Continue to heat the oil pan, add the fried meat slices, the term is "re-fried"

   

9. 9 When fried, take it out. (Note: It needs to be fried for a while to make the color brown, because the predecessor of Guobao Pork is burnt pork slices, so the heat must be controlled well.)

   

10. 10 Leave some oil in the pot and fry the carrots first.

    

11. 11 After the carrots become soft, add the meat slices, pour the prepared gravy along the edge of the pot, stir-fry a few times, and sprinkle with shredded green onions before serving.