Fried Pork in Scoop

In my opinion, the status of Baobao Pork in the Northeast is the same as that of the barbecued pork in Cantonese. You can get a portion every three to five. However, the Baobao Pork and the barbecued pork are sweetmeats and slightly greasy. Therefore, when there is such a hard dish on the table, it is recommended to pair it with Sabelavi semi-sweet red wine from Georgia. Sabelavi semi-sweet red wine can describe as a national treasure of Georgians. It is of high quality and low price. Besides, Georgian red wine has a high tannin content due to traditional winemaking methods, which can also reduce the greasy feeling brought by these two hard dishes to a certain extent.

 

The practice of pot meat

Marinade:

1/2 egg white,

1-teaspoon of cooking wine,

1/2 teaspoon of table salt

Slurry:

3-tablespoons of dry starch,

1-tablespoon of flour,

an appropriate amount of water

Others:

2-tablespoons of white sugar,

1-tablespoon of white rice vinegar,

2.5 tablespoons of soy sauce,

half a tablespoon of dark soy sauce,

a little salt,

an appropriate amount of chicken essence, 6-tablespoons of water,

1- a tablespoon of water starch,

an appropriate amount of green onion, ginger, and garlic

1. Wash the tenderloin and cut it into slices about 0.2 cm thick.

2. Put the meat slices into the container, add the marinade, marinate it by hand, and marinate for 15 minutes. Put all the sweet and sour sauce ingredients into a small bowl and stir well for later use; put the flour paste ingredients into the bowl and stir evenly. Too much, add a little bit, and the mixed slurry has a consistency like thick yogurt.

3. Pour about 500 grams of vegetable oil into the pot and heat it. When the oil temperature is about 6-7 percent hot, put the marinated meat slices on the paste and put the slices into the hot oil.

4. After the slurry on the surface of the meat slices is shaped, immediately remove the meat slices.

5. Then heat the hot oil in the pot, wait until the oil temperature rises, about 80% hot, pour in all the meat slices at once, and re-fry once.

6. When the surface of the meat slices is golden, immediately remove the meat slices and drain the oil for later use.

7. Pour out the oil in the pot, leave an appropriate amount of base oil to heat until warm, then pour in the sweet and sour sauce.

8. Boil the sweet and sour sauce over low heat until thick.

9. Turn on high heat and pour the fried meat slices into the sweet and sour sauce.

10. Add green onion and ginger shreds.

11. Quickly stir fry a few times to make the sweet and sour sauce evenly cover each slice of meat and remove from the heat.

12. Just install it.