Production method

Approach 1: traditional approach

Ingredients

Pork tenderloin 300g, potato starch 150g, sugar 100g, vinegar 100g, soy sauce, salt, sesame oil, onion, ginger, garlic, coriander amount.

practice

1. First of all, cut pork tenderloin into 3 mm thick slices, stir well with appropriate amount of salt, put in the bottom taste, soak the starch with water, wait for the starch to settle, and pour out the water.

2. Put the starch into the meat bowl, grasp well, shred the onion and ginger, slice the garlic, and cut the coriander stalk into sections.

3. Heat up the pan, add 3 jin of oil, and when it is 70% hot, put the starchy meat slices one by one, and fry them for about 3 minutes. The appearance is firm, and the sound is crisp when knocking. Take them out.

4. When the oil temperature rises to 80% of the heat, add the sliced meat and fry it again. Mix the sugar, vinegar, soy sauce and sesame oil well. When the meat is fried crisp, remove it with a colander.

5. Leave the bottom oil in the pan, stir fry the onion, ginger and garlic until fragrant, put in the fried sliced meat, cook in the sweet and sour sauce, turn it over evenly, add the coriander stem, and then put it on the plate.

Practice 2: home style

Ingredients

200 grams of pork (plum or tenderloin), 25 grams of tomato sauce, 25 grams of white vinegar, 25 grams of sugar, 2 grams of salt, 10 grams of yellow rice wine, ginger, onion, coriander, corn starch.

practice

1. Cut the pork into half centimeter thick slices with top knife, and marinate with 1g salt and 10g yellow rice wine.

2. Shred ginger and scallion, cut parsley into sections and set aside.

3. Make corn starch into thick paste, add a little oil, and then hold it well.

4. Heat the oil in the pan to 70% heat, put the meat slices into the prepared paste, dip them on both sides, and fry them in the pan until they are set.

5. Heat the oil to 80% heat, fry the meat again until the surface is crispy and remove.

6. Clean the frying pan, heat it with a little oil, and stir fry with onion and ginger.

7. Then put the sliced meat and coriander into the pot and stir fry until the sliced meat is soaked in the juice.

Practice 3: home style

Ingredients: 200g pork tenderloin, 1 egg, 1 / 2 carrot, 3 tbsp Taibai powder, 4 tbsp corn starch, 4 tbsp glutinous rice powder, 200ml soybean oil, 1 / 3 tbsp salt, 1 / 2 tbsp chicken essence, 1 tbsp cooking wine, 5 tbsp rice vinegar, 2 tbsp sugar and 2 tbsp white vinegar.

practice

1. Slice pork tenderloin and shred carrot.

2. Put the cut fillet into a large bowl, then add the eggs and corn starch.

3. Then add glutinous rice flour, salt and Taibai flour.

4. Add the cooking wine into a large bowl and melt the powder seasoning added in the previous step.

5. Mix chicken essence, marinate for 10 minutes, then prepare a small bowl, add sugar.

6. Add white vinegar and rice vinegar together to make sweet and sour juice.

7. Open a large fire, pour soybean oil in a small pot, when the oil is seven minutes hot, put the marinated tenderloin into the pot in turn, deep fry it into light yellow and take out.

8. After the oil is brought to a boil again, put it into the pan again and fry it into golden color. Take it out for use. Pour the bottom oil into the frying pan and stir fry the shredded carrot until fragrant.

9. Pour in the sweet and sour juice. When the juice is half thick and foamy, stir fry the fried meat slices for a few times.

Practice 4: home style

Ingredients: 500g sirloin, half root carrot, 2 teaspoons tomato sauce, 20g corn starch, appropriate amount of white vinegar, sugar and salt.

practice

1. Wash the tenderloin and slice it lengthwise. Peel the carrots and shred them.

2. Mix corn starch with warm water and mix well. Dip the meat slices with starch one by one. Put the meat slices with starch into a 50% hot oil pan and fry for about half a minute. When the meat slices harden, remove them and control the oil.

3. After all the meat slices are fried, continue to heat in the oil pan. When it is 70% or 80% hot, pour all the meat slices into the pan together, and the meat slices will turn golden yellow and take out.

4. In another oil pan, add a little oil, and then add shredded carrots, stir fry evenly. Then add tomato sauce, white vinegar, sugar, salt and a little water mixture. Then put in the fried meat, stir fry evenly, you can put out the pot.

Practice 5: improved version of guobaorou

Ingredients

Pork tenderloin 300g, tomato sauce 750g, sour plum sauce 1 bottle, OK juice half bottle, lipeling juice 200g, tomato sauce 1 bottle, sugar 150g, white vinegar 1 bottle, carrot 1 root, tomato 2, fresh lemon 1, carmine, lemon yellow each a little.

practice

1. The pork tenderloin should be cut into large pieces 7 cm long, 5 cm wide and 0.2 cm thick. Mix with refined salt and cooking wine and marinate for 10 minutes.

2. Wash and slice carrot, tomato and fresh lemon.

3. Put the pot on the fire, add 4500g of clean water, add carrot and tomato slices, boil them over high heat, and then turn to low heat until the carrot and tomato are crispy and rotten. Remove the residue. Add tomato sauce, sour plum sauce, OK juice, tomato sauce, sugar and white vinegar, stir well, then heat for a while, and leave the fire.

4. Mix the carmine and lemon yellow with water, and slowly add them into the pot until they are golden red. Put the fresh lemon slices into the pot and soak them until they taste delicious. You can take them at any time. Each dish can be served with about 75 grams of new juice.

5. Put the frying pan on the fire, add the salad oil and heat it to 60% or 70%, mix the meat slices with the thick paste, then spread them out, and then put them into the pan one by one, deep fry them until they are crisp and tender, then remove the oil.

6. Cook in Zizhi, stir well, then put it on the pan and sprinkle with coriander.

Practice 6: the improved version of guobaorou

Ingredients: pork tenderloin, egg, green onion, ginger, coriander, carrot, sugar, vinegar, soy sauce, salt, starch.

Slice pork about 2-3 mm thick. 2. Green onion, ginger, coriander, carrot, sugar, vinegar, soy sauce, salt sauce. 3. Add a little egg white and water to make a batter. The batter is easy to be evenly coated on the meat slices, but it is not too thick. 4. When the oil in the pan is 50% to 60% hot, put pieces of meat wrapped in batter, deep fry them over medium heat and take them out. 5. Turn the fire to high fire and put in the fried meat slices. Deep fry them until crisp and colored. I don't fry them too much. Generally, they are more burnt than this one. I like the soft taste. 6. Leave a little oil in the pan, add onion, ginger, coriander and carrot, stir well. 7. Put in the fried meat and stir fry evenly. Pour in the sauce and stir fry quickly over high fire.

Method 7: sweet and sour pork in pot

Ingredients: 500g pork loin, salt, ginger, scallion, rice vinegar, cooking wine, oil, coriander, monosodium glutamate and sugar.

practice

1. Change the pork loin into a large slice of 7 cm long, 5 cm wide and 0.2 cm thick. Don't cut the meat too thick, or the fried meat will be too hard to chew.

2. Put the cut tenderloin meat into a larger bowl, mix it with refined salt and cooking wine, and mix it with starch to make a thick paste.

3. Thicken the juice with sugar, vinegar, monosodium glutamate and starch.

4. Shred ginger and scallion, about 5g shredded ginger, 20g shredded scallion and 10g coriander.

5. Heat the oil until it is 8% cooked, and then mix the meat slices with thick paste. Make sure they are well mixed, so that the fried meat will be crispy. Spread them out one by one and put them into the pot one by one. When they are golden, take them out and knock off the water lake slag. Then put all the tenderloin meat into the pot with oil. When they are crisp outside and tender inside, take them out and drain the oil. Leave a little oil in the pan.

6. Stir fry shredded ginger and scallion in the pot until fragrant, then put the fried tenderloin into the pot, pour the thickened juice into the pot, stir up the pot and put it on the plate. If you can, spoon the meat and juice, and then sprinkle with coriander.

Practice 8: Liaoning tomato pot meat

Ingredients: pork tenderloin, salt, cooking wine, dry starch, ginger, garlic, tomato sauce, sugar, vinegar.

practice

1. First cut pork tenderloin into 1cm thick slices, loosen them one by one with a knife, add salt and cooking wine, and marinate slightly.

2. Pat the dried starch on the meat slices one by one, then put them into the oil which is heated to 50% and fry them until they are light yellow. Take them out.

Stir fry a little tomato sauce, salt and vinegar. 3.

4. Bring to a boil, pour the fried meat into the pan and stir fry until the soup is smooth.

Making tips

1. After the pork slices are coated with raw powder, shake off the excess powder gently, so as not to make the back coat too thick and affect the taste of the pot meat.

2. The sliced pork should be fried one by one. It should be separated from time to time to avoid the conglutination of the sliced pork, which cannot be fried thoroughly.

3. When making sauce, try the flavor and add seasoning until the sauce is sweet and sour.

4. Pork should be sliced into large slices, so that it can be evenly wrapped with fried pulp, easy to be cooked and thoroughly fried, and taste better.

5. The key to the production of pan fried meat lies in fried pulp and sauce. The former is based on picking up the right amount of fried pulp and pouring it down without breaking; the latter is not suitable to put more raw powder, otherwise sauce will stick the meat pieces together and it is difficult to separate them.

Characteristics of dishes

Pork in pot is made of pork tenderloin and starch. It is fried twice. Once it is cooked, then it is colored. When it comes out of the pot, it is juiced and garnished with coriander. The appearance is red and white, the meat is tender inside and scorched outside, slightly sour and slightly sweet.