Guobao Pork

Cut the meat into slices about the thickness of a coin and a half, add half a teaspoon of salt, half a teaspoon of soy sauce and peppercorns, marinate to taste, mix well and add an egg white (do not add yellow) to make the meat tender. Mix well and marinate for at least 20 minutes, preferably two hours.

The stew should also be prepared two hours in advance. Use a eating bowl to measure out a full bowl of potato starch, add water and mix it into a starch liquid.

Chop the garlic, shred the green onions, and chop the coriander into segments.

Now make a sweet and sour juice, half a bowl of sugar and half a bowl of vinegar, add a little salt and the juice is done. Remember that the ratio of sugar to vinegar is 1:1

You can only use white vinegar or nine-degree rice vinegar, which is light in color and has a strong flavor. Do not use mature vinegar, otherwise you will not be able to get the aroma of the pot-wrapped meat no matter how hard you try.

It’s time to start cooking. With the previous preparations, it’s very simple to do it now.

After the starch liquid rested for two hours, clear water appeared on the top, and the starch settled to the bottom of the bowl.

Pour out the water little by little, and the remaining starch mixture is the ideal mixture for deep-frying pot meat. It’s just right dry and thin. How about it? It’s zero difficulty, right?

Look, click, it feels very solid

It's lumpy when you grab it, but it flows down immediately. That's it. Simple and easy, right?

Pour the mixture into the meat and mix evenly so that every piece of meat is coated with starch.

Add three tablespoons of oil to the basin and mix well so that it does not stick when frying and to make the surface of the fried meat crispier.

Look at the meat slices dipped in starch

Pour more than half of the oil into the pot, heat it until it's a bit toasty, put in the meat slices and start frying when they start to float immediately. Put them in slowly and flatly one by one, fry until they turn white, take them out and put them in a basin. When the oil is hot and smoking, put the meat in and fry until golden brown, then remove it to a basin to control the oil.

The most critical and quick step comes: frying. Take another pot (the temperature of the frying pan for wrapping meat is too high), add a tablespoon of oil, and when the oil is hot, add the prepared sweet and sour sauce. Stir-fry for more than a minute until the sauce thickens. Then add shredded green onions, minced garlic and coriander segments, then add the fried meat slices and stir-fry for ten seconds to let the juice coat the meat slices. Then pour three tablespoons of vinegar from the side of the pot and put it on the plate immediately. It only takes 20 seconds from the time the meat slices are put into the pot until they come out. The meat slices will not be crispy after a long time. It would be best if you can hold a spoon in this step, but unfortunately I can't and can't hold it. I can only stir-fry it, but you have to be quick and it must be out of the pan within 20 seconds, otherwise you will lose the crispy outside and tender inside.

The reason for pouring the vinegar last is because the vinegar will evaporate during the frying process, and the vinegar will be poured in to prevent the acidity from being insufficient. Okay, put it on a larger plate to prevent the heat from smoking the meat slices. Let’s eat. The sweet and sour taste is so delicious that you can’t stop eating it. After eating the Guobao Pork, you will feel like going home.

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