Health Benefits
Ginger: reduce qi and relieve vomiting, resolve phlegm and relieve cough, dispel cold and relieve symptoms
Cooking wine: low in protein
Ingredients
Pork loin ( 250g ) | Green onions ( a small section ) |
Ginger ( One piece ) | Tomato paste ( About 50 grams ) |
Starch ( 80 grams (for starch paste) ) | Water ( 60 grams (for starch paste) ) |
Oil ( 1 spoon (put in starch paste) ) | Ingredients for cured meat: ( ) |
Cooking wine ( 2 spoons ) | Egg white ( 2 spoons ) |
Salt ( A little ) | Sauce ingredients: ( ) |
Light soy sauce ( 1 spoon ) | Rice vinegar or white vinegar ( 2 spoons ) |
White sugar ( 3 spoons ) | Starch ( 1 spoon ) |
Salt ( Appropriate amount ) | Chicken Essence ( Appropriate amount ) |
Clean water ( 60 grams ) |
How to make Guobao Pork (tomato sauce version)
1. Cut the pork loin into slices the thickness of the back of a knife (the meat will freeze slightly in the refrigerator (easier to cut), shred the green onions and ginger.
2. Add two spoons of cooking wine, two spoons of egg white and a little Mix the salt evenly and marinate for more than ten minutes.
3. Prepare the sauce: Take a clean small bowl and put it in Mix one spoon of light soy sauce, two spoons of vinegar, three spoons of sugar, one spoon of starch, appropriate amount of salt and chicken essence.
4. Pour in 60 grams of water, mix well and set aside.
5. Adjust the starch paste: Take a large bowl and put 80 grams of starch, Stir 60 grams of water into a starch paste.
6.Pour the marinated meat slices into a bowl, and then put Add a spoonful of oil and mix evenly so that each piece of meat is coated with starch paste.
7. Put an appropriate amount of oil in the pot and heat it to 80% heat, then change to medium Put the meat slices into the fire and fry them one by one.
8. Fry the meat until the surface is golden brown and hard, remove and control the oil.
9. Fry the fried meat slices again and remove to control the oil.
10. Leave a little base oil in the pot, turn on low heat, and add the green onions.Saute the shredded ginger and ginger until fragrant, then pour in the tomato sauce and stir-fry evenly.
11. Pour in the prepared sauce and cook over high heat until The sauce is bubbling and viscous.
12. Pour in the fried meat slices and stir-fry quickly to make each slice The meat is coated in sauce.
13. Remove and serve on a plate.
Tips
The thickness of the meat slices should be even, and the coating of the starch paste should not be sloppy, so that the fried meat will be charred on the outside and tender on the inside when made into pot dumplings.When frying the meat, you can fry it in three or four times, so you don't need to pour too much oil at once, and the sauce should be coated quickly.
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