Is Guobao Rou sweet or salty? How to make the sauce for Guobao Rou

The appearance of sweet and sour pork is red and white, and it tastes crispy on the outside and tender on the inside, with a rich taste. The authentic sweet and sour taste of sweet and sour pork is also a little salty. Don't underestimate the simple dish of sweet and sour pork. Its cooking method is very particular, from the sauce to the frying. Let's take a look!

Contents of this article

1. Is sweet or salty pork?

2. How to make the sauce for sweet and sour pork

3. Why is it that the pot-fried pork doesn’t stick to the paste?

Is pot-baked pork sweet or salty?

The authentic sweet and sour taste of Guobao Rou is also a little salty. Guobao Rou originated in Harbin, my country. It was modified by an official chef named Zheng Xingwen in the Qing Dynasty to suit the tastes of foreign guests. The preparation method is relatively simple. Slice the tenderloin and coat it with starch, then fry it in a pan. After frying, stir-fry it with sweet and sour sauce. When it is out of the pan, garnish it with an appropriate amount of coriander. It looks red and white in appearance, and tastes crispy on the outside and tender on the inside, with a rich taste.

How to make sauce for pot-fried pork

Heat oil in a pot, add scallions, ginger, garlic, tomato sauce, and sugar to make juice. The specific steps are as follows: The materials that need to be prepared in advance include: 1 jin of tenderloin, 6 liang of pork filling, 10 grams of tomato sauce, appropriate amount of starch, 1 tablespoon of sugar, a little white vinegar, 5 grams of scallion shreds, 5 grams of ginger shreds, 10 grams of minced garlic, 15 grams of coriander, appropriate amount of egg white, and 500 ml of oil.

1. The first step is to wash the tenderloin, cut it into 3-5 mm thick slices, add salt and cooking wine, mix well, and marinate for 15 minutes.

2. Wash the green onion, ginger and carrot, cut into strips, wash the coriander and cut into inch pieces

3. Use egg white and starch to coat the meat slices and set aside.

4. Heat oil in a pan until it is 60% hot, put the meat slices in one by one and fry them. When the meat slices float up and are basically shaped, remove them from the oil and set aside.

5. Raise the oil temperature to about 80% hot, fry the meat slices for half a minute until they turn golden brown, then remove from the oil and drain.

6. Heat a little oil in the pot, sauté onion, ginger and garlic, then add tomato sauce and sugar to make a slightly sticky sweet and sour sauce.

7. Add carrots, coriander and fried meat slices to the pan and stir-fry well.

8. Serve and it’s done.

Why can't the pot-baked pork be glutinous?

1. Incorrect raw materials. The most common starches on the market are corn starch, potato starch, sweet potato starch, etc. It is generally recommended to use potato starch to make sweet potato starch. Sweet potato starch and potato starch can be used. Although it is not easy to soften after pouring sauce, potato starch is more suitable for crispness. If you don't mind the trouble, you can also soak potato starch in water for about half an hour to completely precipitate it, then pour out the water and make it into a paste. If it is too thin, you can add a little dry powder.

2. The batter is too thin. When preparing the batter, you must pay attention to the amount of water. The prepared batter should be neither too thick nor too thin, and the moisture should be just right. After the meat slices are coated with the batter, they can be left to stand for 3-4 seconds. If the batter can slowly flow down during this time, it means that the batter is well prepared. This effect cannot be achieved if the batter is too thin or too thick.

3. The wrong method of coating the marinated meat slices is to dip them in a layer of dry starch, which will make them easy to coat with the paste. Dip them in dry starch and then coat them with starch paste. When the oil in the pan is hot, put the meat slices coated with the paste in, and turn them over when frying to prevent the meat slices from sticking together.