A complete recipe of Northeastern hard vegetable pot-wrapped pork with strong old-fashioned pot-wrapped pork
Traditional recipe for Guobao pork:
[Main raw materials]: 300 grams of pork tenderloin .
[Ingredients]: 1 section of carrot, 1 section of green onion, 1 small piece of ginger, 2 cloves of garlic, 3 stalks of coriander.
[Seasoning]: edible oil, refined salt, white sugar, white vinegar, dark soy sauce, cooking wine, sesame oil, MSG.
【Prepare】:
1. It is best to use fresh, unfrozen Pork Tenderloin when making pot roast pork, because this part of the meat is relatively fresh and tender, with a light fishy smell and a meaty aroma. The fried result is neither soft nor hard nor sticky. Some tenderloins have a layer of white fascia on the surface, which will affect the taste and must be scraped off with a blade.
2. If you want to make something delicious, charred on the outside and tender on the inside, you must use a top knife to cut it, not along its grain, and the thickness of the cut should be even, generally maintaining a thickness of 0.3-0.4 cm. If cut too thin, it will break easily when pickled or starched, dry out when fried, and taste bad. If the pork tenderloin is too big, we can cut it diagonally at 45 degrees from the middle, so that the knife can be replaced with 2 large triangular slices, so that the sliced meat will look better (the previous Guobao Pork has not been cut correctly, it’s all chunks) and cut into thick slices with a top knife.
3. Put the cut meat slices into a bowl, and then soak them in water for 20 minutes, changing the water 2-3 times in the middle. The purpose of soaking is to soak the blood in the meat slices, so that the meat slices will be more translucent and more beautiful when fried. Can it be done without water? It's also possible, but the frying effect is less effective, and if the oil temperature is high, the blood in the meat slices will easily cause black spots.
4. Take out the soaked meat slices to control the water, add a little salt to enhance the flavor, and 10 grams of cooking wine to remove the fishy smell and enhance the aroma. These two are enough, no other seasonings are needed. After adding, spread evenly with your hands. It is recommended to master it for a while first. It's better to grab a little bit and stick it a little bit. This creates a solid foundation for pasting. After grabbing, marinate for about 10 minutes.
5. We prepare a portion of wet starch according to the ratio of 300 grams of meat. Add 150 grams of potato starch (cornstarch) to the bowl, then add 150 grams of water to dissolve the cornstarch. Potato starch is the first choice for making Guobao Pork. The potato starch-coated batter makes for a crispy texture when fried, while the sweet potato starch-coated crust is soft and tender. The batter coated with cornstarch will be crispier. Thick, sticky and not crispy, only potato starch can make it crispy on the outside and tender on the inside.
6. After adding water, use chopsticks to poke a few more times to make it easier for the water to penetrate into the starch and speed up the wetting of the starch. Then let it sit for 10 minutes.
7. The carrots only need a small section, slice them first and then shred them, mainly for color matching.
8. Cut the green onion into a small section from the middle. Do not use the inner core. It can be used for other dishes. Only take the outer 2 white layers and cut them diagonally. If you want it to look good, cut it along the grain. If you want it to taste delicious, cut it diagonally. This way you can cut off the tendons of the onion without clogging your teeth.
9. Garlic is relatively small and can be cut into small pieces.
10. Coriander is used for color matching and flavor enhancement. We only need to cut the cilantro stems into small pieces and leave a few leaves for decoration.
11. Finally we have to make the most important sweet and sour sauce. Add 4 tablespoons of sugar to the bowl, preferably soft sugar. If you use white sugar, it will be more difficult to dissolve. I didn't find it here, maybe it has disappeared. So I used white sugar. I need to stir it a little when I stir it later to try to melt the sugar.
12. Add a little more than 4 tablespoons of 9 degree rice vinegar. If your rice vinegar has a higher degree, you can reduce the dosage accordingly. When adding rice vinegar, first check the level of rice vinegar. I recommend adding rice vinegar with a temperature of 9 degrees or above (including 9 degrees), because rice vinegar with a temperature lower than 9 degrees has a relatively large water content, which can easily cause the pot meat to become soft and lose its burnt appearance on the outside, while making it very tender on the inside.
13. If you want the sugar to be sweeter, be sure to add a little salt, about 3 grams is enough. Why does adding salt make it sweeter? This is because our sense of taste produces a "contrast effect", that is, when one sense of taste is produced, the other sense of taste can be enhanced. The palate is first exposed to the saltiness of salt and then to the sweetness of sugar. This is because salt molecules are much smaller than sugar molecules, so salt dissolves faster in liquids and also strengthens the liquid. Osmotic pressure allows us to speed up our perception of the taste of a liquid. In this way, when we taste sweets with salt, the sweetness of the sugar can enter the taste organ faster, driven by salt molecules. Salt not only enhances the flavor of our cooking, it also reduces bitterness and umami.
14. If there is MSG, you can add 1 gram to increase the umami flavor. Of course, you can omit it if you don't like it. Regarding the issue of MSG and Chicken essence, MSG is much safer than chicken essence. As long as you don't buy the cheap ones, it's actually very safe to add them in the prescribed amount.
15. Add 3 drops of old extract Pigment to make the color look better.
16. Finally add 3 grams of sesame oil to enhance fragrance.
17. After adding all the ingredients, stir thoroughly and set aside.
All the preparations are done and now you can get to the cooking step.
【Cooking methods】:
1. Pour out all the water in the potato starch bowl. The starch at this time has absorbed enough water and should be called wet starch. Grab it with your hands. The starch that is poured out of water looks dry, but it is not. If you hold it in your hand, it will flow down in a short while. The starch cannot be too thin. It can be said that this is the key to making a good paste. This directly affects the effect of hanging the batter and the taste of the fried batter. Consistency is most important. If it is too thick, the shell will become thicker and harder, and the taste will be worse. If it's too thin, it can easily fall off and become shapeless.
2. Pour the prepared potato starch into the bowl containing the meat slices and mix well. When grabbing, don't use force to grab it, but grab it skillfully along the meat slices to avoid scratching the meat slices. .
3. Let the potato starch completely coat the meat slices, then add 1 tablespoon of cooking oil and mix well again. The purpose of adding oil is to better separate the meat slices from the meat, and to make the fried appearance crisper and more fragrant. If you have rapeseed oil, you can add rapeseed oil, so that the frying effect will be more golden.
4. Put oil in the pan, heat the oil to about 60% over high heat, roll up the meat slices with chopsticks, coat the chopsticks with a little starch, then put it into the oil pan, if you see big bubbles, then it is almost 60% Oil temperature.
5. The meat slices must be put into the pot one by one. Don't put too much at once or they will stick together. If it’s too much, divide it into several. First spread the meat slices with your hands so that the shape of the fried meat will look good, and then use chopsticks to put it into the pot. In fact, it's very safe to use your hands. Be careful not to throw it away when you put it away. Once thrown away, the oil will splash, which is a danger.
6. The meat slices will float after being placed in the pot for about 5 seconds, indicating that the oil temperature is OK. First, reduce the heat to low and add the meat slices. Together. If there are sticks together, don't rush to remove them first. Let the outer shell of the meat slices be completely set and crispy, and then tap them lightly to separate them.
7. When the meat slices are halfway placed, don’t put them down. Use a spoon to push them a few times. If they are shaped, pick them up with a slotted spoon and lay the rest down. Why did you do this? This is because the ones placed in the front will go too far due to too long time, while the ones placed in the back may not be finalized yet, so the maturity level cannot be consistent, so after downloading halfway, it is finalized after all, so pick them up first up and download another one. half.
8. After the other half of the meat pieces are fried in the pan, pour the meat pieces out of the pan into the pan and fry them together. At this time, you can adjust the heat to medium, let the oil temperature rise slowly, and fry until the meat can be seen (the area where there is no paste) changes color slightly, or the meat slices change color slightly. If it feels crispy and hard, you can tap it with a spoon. , you can temporarily take it out of the pot and let it air out. This time the meat slices must be fried, but not for too long. If the meat is fried too dry, it will lose its tender texture and become burnt and tasteless. In Liao cuisine, this is also a hot dish, so the heat must be controlled accurately. It took me 2 minutes from the time the first piece of meat came out of the pan, and then 4 minutes from the time I poured it in and fried it with the second piece. Because each stove has different firepower, the time required will also be different. My time consumption can only be used as a reference.
9. After all the meat slices are out of the pot, turn to high heat and raise the oil temperature to 70% heat (210 degrees). Pour all the meat slices into the pot for the first re-frying. The purpose of the re-frying is to make the meat slices completely cooked and let the outside Crisp, take out in 30 seconds max.
10. Then, continue to increase the oil temperature to 80% heat (240 degrees), and fry the meat pieces again. This re-frying is mainly to make the appearance of the meat slices crispier. At the same time, the high temperature of the oil can also force out the oil that has been sucked in from time to time, so that it tastes crispy, fragrant and crispy, and will not be greasy. This time we mainly focus on the outside, so when the oil temperature reaches 80%, turn off the heat, and then fry the meat slices again, so that the oil temperature will not penetrate into the meat and dry the meat. Turn more, it will take up to 20 seconds. Remove the oil control and set aside.
11. Heat the pot again, heat the pot until it smokes slightly, add a little oil, and heat the oil until it smokes slightly. When the oil is hot, prepare the sweet and sour sauce. Because it will sink, stir it a few times to make it even, and then put all the ingredients together to prepare. When the oil is slightly smoking, pour the fried meat slices into the pot and stir-fry 3 times quickly.
12. Pour the evenly stirred sweet and sour sauce into the pot.
13. Pour all ingredients into the pot as well.
14. Then stir-fry 3-5 times quickly and take it out of the pan. The time of the meat slices in the pot should not be too long, so as to maintain the beautiful color of the fried meat slices and maintain its crispy texture. This sweet and sour sauce does not need to completely cover the meat slices, but there must be a certain amount of white space left so that the aroma of the meat and the sweet and sour sauce can alternately emerge. The shades are expressed vividly in this way. It is called rain juice in the dish.
The deep-fried Guobao meat is golden in color and attractive, and the meat slices are still slightly browned. Slap your nose on the meat twice with your hands. The meat is sour and sweet. When you take a bite, the batter is moderately thick, crispy on the outside and tender on the inside. It is crispy and sweet, sweet but not greasy. I finally understand why Northeasterners are so obsessed with this dish.
Technical questions, please let me answer:
Q: What is the difference between the old-fashioned traditional Guobao Pork and the new Guobao Pork?
Answer: The main difference between them lies in the ingredients of the sweet and sour sauce and the method of adding the sauce at the end. We have mentioned the preparation method of the old style, so I won’t go into details here, but the new style usually uses tomato juice and garlic. Juice is fragrant, and some add concentrated orange juice. Which one tastes better depends on everyone's preference. It can only be said that the old-fashioned taste is more pure, and the new-style taste is fuller. According to current tastes, children prefer tomato juice.
Q: How to prepare and apply tomato juice?
Answer: 30 grams of tomato paste, 40 grams of white sugar, 30 grams of 9 degree rice vinegar, 2 grams of edible salt, 10 grams of water, 1 teaspoon of potato starch, and then stir evenly. Add a little oil to the pot and turn on high heat. First add the onion, ginger and garlic and stir-fry until fragrant. Then pour in the prepared juice. Stir a little more. When the juice turns into a big bubble, add the fried meat slices into the pot and stir frequently. Flip so that every piece of meat is coated with the sauce and serve after coating evenly.
Question: I want to add more batter to the meat slices, what should I do?
Answer: You can add a little flour, but the amount of flour added should not exceed 1/5 of the potato starch. Because flour has better adsorption power, the flour-added paste can wrap the meat better.
