Health benefits
Eggs: enhance immunity, protect eyes and improve eyesight
Coriander: clear up rash
Pepper: enrich blood, protect teeth, Protect bones
Ingredients
Tenderloin ( 400g ) | Oil ( 500 grams ) |
Eggs ( 2 ) | Onion and ginger ( appropriate amount ) |
Cilantro ( a little ) | Sugar ( 3 spoons ) |
White vinegar ( 2 spoons ) | Tomato sauce ( 3 spoons ) |
| Pepper ( a little ) | Chicken essence ( a little ) |
Flour ( appropriate amount ) | Starch (appropriate amount) |
How to make pot-wrapped pork
1. Cut the tenderloin into large pieces, about 7 cm long, 5 cm wide and 0.5 cm thick.As shown in the picture: My thumb nail is about one centimeter.Use this as a reference to cut it, and half of it will be 0.5 centimeters.My index finger is about 7cm and my thumb is about 5cm.I used my fingers to compare them, so I would know better next time I cook.
2.Punch the meat slices loosely with the back of a knife to absorb the flavor and make it taste better.
3.Put the meat slices into a bowl, add salt, cooking wine, and pepper and marinate for 30 minutes.
4. Shred the green onion and ginger, and cut the coriander into sections.
5. Mix tomato sauce, sugar, vinegar, salt and chicken essence into a bowl of juice.The authentic way is to use tomato sauce.I have a lot of sauce at home, so I use sauce.
6. Mix the batter.I am used to using flour + starch + eggs.You can also use water + flour + starch.Beat 2 eggs, gradually add flour, starch and form a batter, not too thin.Add the meat slices and stir evenly to ensure that the meat slices can stick to the batter and prevent them from falling apart during frying.
7. Add 500 grams of oil to the pot.When the oil temperature is about 40 to 50% hot, cut one piece at a time Add the meat slices to prevent them from sticking.40% heat is the temperature when it just bubbles, and 50% heat is the temperature when the bubbles disappear.You can try it with chopsticks.Fry until the meat slices turn light brown and until all the meat slices are fried.Complete once fried.
8. Heat the oil in the pot until it is 70 to 80% hot, add the fried meat slices, and fry When crispy and darker in color, take it out.The oil temperature of 70% is the state when the oil is continuously smoking.
9.The second-fried meat slices.
10. Add some oil to the pot, add onion and ginger shreds and sauté until fragrant, add a bowl of juice and stir-fry until red oil, add a little water and fry until slightly thick.
11.Add the meat slices and stir-fry evenly so that each piece of meat is evenly coated with the sauce.
12.Finished product.Sprinkle with cilantro.
Tips
The tenderloin should be even in thickness.Personally, I feel that 0.5 cm is just right.Use the back of a knife to fluff it up to absorb the flavour.Don't skip this step.Bowl juice ratio: 3 sugar 2 vinegar, if you like a more sour 3 vinegar 2 sugar.For vinegar, use white vinegar or rice vinegar.Don't add vinegar.The authentic one is to use white vinegar.Don't make the batter too thin, otherwise it will become mushy during frying.Once fried, it will be 40% to 50% hot and cooked.Second fry, the oil temperature is 70% to 80%, and fry until crispy.You need to understand and practice more about the oil temperature for frying things.Based on my experience of eating Guobao Pork in restaurants, the characteristics of the final dish of Guobao Pork are: sweet and sour tomato sauce, a little bit sour from sweet, with a light aroma of white vinegar.The meat slices are dry and crispy, hard but not chewy.
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