Will eating sweet and sour pork make you fat? Why can't sweet and sour pork be fried?

Although Guobaorou tastes sour and sweet, it has a very good taste. However, the steps and techniques to make it are quite learned. Today, let's take a look at some questions asked by friends: Why can't Guobaorou be fried? What kind of vinegar is good for Guobaorou? Will eating Guobaorou make you fat? Learn more about Guobaorou.

Contents of this article

1. Will eating sweet and sour pork make you fat?

2. Why can’t the sweet and sour pork be fried?

3. What kind of vinegar is best for sweet and sour pork?

Will eating pot-fried pork make you fat?

As long as you don't eat too much, it's fine to eat a little, but it's best not to eat fatty meat. Sweet and sour pork has a high calorie content, so it's not recommended to eat too much. Sugar and oil are added during the processing, both of which should be eaten less during weight loss, so these dishes are not suitable for weight loss.

Why can't the pot-fried pork be fried?

The reason why sweet and sour pork cannot be fried is: insufficient starch.

Starch is the ingredient that makes sweet and sour pork hard. Only when there is enough starch can sweet and sour pork be fried.

Specific method of making pot-wrapped pork:

Ingredients: 150g tenderloin. Some potato starch.

Accessories: 2 spoons of cooking wine. A little white pepper. A little salt. 4 spoons of sugar. 4 spoons of white vinegar. A little chopped green onion and ginger. A little shredded carrot. 4 spoons of tomato sauce.

1. Slice the meat, add pepper, cooking wine and salt and marinate for half an hour.

2. Mix starch with warm water and let it sit for 30 minutes.

3. After 30 minutes, pour out the clean water on the surface of the starch.

4. Add a little oil to the remaining starch paste.

5. Add sugar, white vinegar, tomato sauce and a little salt to make the sauce.

6. Coat the meat slices with dry starch.

7. Dip in batter again.

8. Fry when the oil is 50% hot.

9. Take out after shaping;

10. When the oil starts to smoke slightly, add the meat slices and fry again;

11. Fry for about 2 minutes, remove from the pan, add a little oil, scallion and ginger, and pour in the sweet and sour sauce.

12. When the sauce becomes thick, pour it into the meat slices and cover the meat slices with the sauce.

13. Add shredded carrots, stir-fry, serve and sprinkle with coriander for garnish.

What kind of vinegar is good for pot-fried pork

Sweet and sour pork tastes better with rice vinegar.

Pot-wrapped pork recipe:

Main ingredients: 8 taels of pork tenderloin and 5 taels of starch.

Accessories: appropriate amounts of shredded green onion, shredded ginger, coriander, shredded carrot, and minced garlic.

Seasoning: 1.6 taels of sugar, 1.6 taels of rice vinegar, salt, MSG, sesame oil, and cooking wine in appropriate amounts.

Preparation method:

1. Cut the tenderloin into 5 mm thick slices and coat with water starch paste.

2. Prepare a bowl of sauce with all the seasonings.

3. Heat the wok with oil until it is 60% hot. Put the tenderloin into the wok one by one and fry until golden brown, crispy on the outside and tender on the inside. Remove from the wok and set aside.

4. Add some oil to the wok, add the auxiliary ingredients and stir-fry evenly, then add the fried tenderloin and quickly add the sauce and stir-fry evenly.