What kind of meat is Guobaorou? How to make Guobaorou crispy

The authentic Northeastern sweet and sour pork has a sweet and sour taste, which is generally loved by women. It combines the crispness of potato chips and the fragrance of meat, satisfying the sweet and sour taste. It is mainly made of pork tenderloin, which tastes very smooth and tender after being marinated. The taste of the sweet and sour pork will also be better. How to make sweet and sour pork crispy? This is the soul of this dish. Let's quickly learn about it!

Contents of this article

1. What kind of meat is sweet and sour pork?

2. How to make sweet and sour pork crispy

3. The difference between stewed pork and sweet and sour pork

What kind of meat is pot-baked meat?

It is generally recommended to use pork tenderloin for sweet and sour pork. Pork tenderloin has no fat and is not greasy to eat. After being marinated, the pork tenderloin tastes very smooth and tender, and the taste of the sweet and sour pork will be better. It is also possible to use other meats, but because meat from other parts contains more fat, it may taste greasy. Sweet and sour pork is actually similar to sweet and sour pork tenderloin, which is made with pork tenderloin as the main ingredient. Pork tenderloin has a high protein content, no fat or oil, and is not greasy at all. The most important thing is that the structure of pork tenderloin is relatively special, and the taste will become very tender and smooth after being marinated.

How to make the pot-wrapped pork crispy

The thickness of the batter for frying the pot-fried pork must be controlled. A batter that is too thin will easily overcook the meat, making it hard and woody. But the batter cannot be too thick, because a batter that is too thick will taste like starch. To make the thickness of the batter just right, the key is to control the concentration of the batter when mixing it. Taking 7 taels of meat as an example, you need to use 1 egg, 4 and a half teaspoons of starch and 1 teaspoon of water. In this way, the concentration of the batter is just right, and it is easy to make the batter thick and thin, and the fried pot-fried pork tastes the best. With a good batter, can you definitely make a pot-fried pork that is crispy on the outside and tender on the inside? In fact, the most important thing is to master the oil temperature when the meat is put into the pan and the skills of re-frying. The oil temperature for frying the pot-fried pork for the first time is generally 50% hot, and fry it over medium heat until the meat changes color and then take it out immediately. Take all the meat out of the pan, turn on high heat and wait until the oil temperature reaches 80% hot before putting it back into the pan. Fry until the surface of the meat is golden and crispy, then take it out and drain the oil. The first time you fry it, use medium heat so that the meat can be fully cooked. And the paste will not be over-fried. The reason why you have to use high heat for the second frying is that this time you mainly fry the paste on the surface, so that the paste can quickly reach a crispier effect without the meat getting old. 3. If you do the above two steps well, you will definitely be able to make sweet and sour pork that is crispy on the outside and tender on the inside. You should know that there are also skills in the frying process, otherwise it is very likely that all the efforts made in the previous two steps will be wasted. The first thing is that the fried meat cannot be left for too long, and it should be fried in the pan as quickly as possible to prevent the paste from becoming soft again.

The difference between stewed pork and pot-baked pork

1. Different taste

The authentic Northeastern sweet and sour pork has a sweet and sour taste, and is generally loved by women. It combines the crispness of potato chips and the fragrance of meat, satisfying the sweet and sour taste.

The braised pork slices have a salty and fresh taste. They are not sour or sweet, and are a good dish for men to go with wine. They combine the fragrance of peanuts and the flavor of meat to satisfy the salty and fragrant taste.

2. Different ingredients

The ingredients for sweet and sour pork are garlic slices, shredded carrots and shredded ginger.

The stir-fried meat segments are pepper cubes and carrot cubes.

3. Different approaches

Sweet and sour pork is made from sliced ​​​​pork tenderloin, which is coated with water starch. It is put into the pan for the first time to fix its shape, and then fried again until crispy. The side dishes and sweet and sour sauce are stir-fried, and the meat slices are put in and evenly coated with the sauce. It is immediately served out of the pan. It has a crispy taste.

The braised pork segments are made by cutting the tenderloin into pieces, coating them with starch and adding egg white. They are cooked and shaped the first time they are put into the pan, and they need to be fried a little longer for a better crispy texture. Then the ingredients and salty and fresh sauce are stir-fried for a little longer, and they are taken out of the pan after they are well-flavored. They have a smooth and slightly crispy texture.