What issues should be noted when making the dish of Guobaorou

Source：www.tvaiai.com Release date： 2024-10-31

Guobaorou is a Northeastern dish, and the following issues should be noted when making it: 1、 Food selection 1. Pork: It is best to choose pork tenderloin, which is fresh and tender, without fascia or fat, and suitable for making pot wrapped meat. The texture of pork tenderloin is relatively regular, making it easier to slice the meat into even thin slices.

Guobaorou is a Northeastern dish, and the following issues should be noted when making it:
1、 Food selection
1. Pork:
It is best to choose pork tenderloin, which is fresh and tender, without fascia or fat, and suitable for making pot wrapped meat. The texture of pork tenderloin is relatively regular, making it easier to slice the meat into even thin slices.
The freshness of pork is also important. Fresh pork has bright colors, elasticity, and no odor. If the pork is not fresh, it will affect the taste and quality of the pork belly.
2. Starch:
Potato starch is usually used to make pork belly. Potato starch has a high viscosity and can form a crispy shell after frying. Choose high-quality potato starch and avoid using inferior starch to avoid affecting the frying effect.
The amount of starch used should be moderate, as too much will make the meat slices too thick and affect the taste; Too little cannot form a crispy shell. Generally speaking, about 150 grams of starch are needed for every 500 grams of pork.
3. Seasoning:
The ratio of vinegar to sugar should be appropriate, which is the key to the taste of pork belly. Generally speaking, the ratio of sugar to vinegar is 1:1 or 2:1, which can be adjusted according to personal taste. The choice of vinegar is also important, it is best to use rice vinegar or white vinegar, which can ensure the color and taste of the pork belly.
The side dishes such as scallions, ginger shreds, and carrot shreds should be fresh and evenly sliced to enhance the beauty and taste of the pork belly.
2、 Meat slice processing
1. Slicing:
Cut the pork tenderloin into thin slices about 3 millimeters thick. The slices should be cut evenly and uniformly to ensure even heating during frying and a crispy texture.
When slicing, you can put the pork tenderloin in the refrigerator and freeze it for a while, which makes it easier to slice into thin slices.
2. Marination:
The sliced meat should be marinated with salt, cooking wine, and a little pepper for a period of time, usually about 15 minutes. Marinating can make meat slices more flavorful and also remove the fishy smell of pork.
3. Hanging paste:
Put the marinated meat slices into starch and evenly coat them with a layer of starch. When pasting, pay attention to the thickness of the starch, neither too thick nor too thin. If the starch is too thick, it will form a thick shell after frying, affecting the taste; If the starch is too thin, it cannot form a crispy shell.
In order to better adhere starch to meat slices, an appropriate amount of water can be added to the starch and stirred into a thick paste. Put the meat slices into the paste and gently stir until the meat slices are evenly coated with starch paste.
3、 Explosion process
1. Oil temperature control:
Frying pan fried pork requires controlling the oil temperature. If the oil temperature is too low, the starch paste will peel off and the meat slices will become greasy; If the oil temperature is too high, the meat slices will fry and affect the taste. Generally speaking, the oil temperature during the first frying should be controlled at around 150 ℃ -160 ℃, and during the second frying, the oil temperature should be controlled at around 180 ℃ -200 ℃.
You can insert chopsticks into the oil pan. If small bubbles quickly appear around the chopsticks, it indicates that the oil temperature is appropriate. During the frying process, the meat slices should be constantly stirred to ensure even heating.
2. Number of frying cycles:
The pork belly needs to be fried twice. The first frying is to fry the meat slices until they are cooked, and the second frying is to make the meat slices more crispy. The first frying time is about 2-3 minutes, and when the surface of the meat slices turns golden, remove them; The second frying time is about 30-1 minute, and when the surface of the meat slices becomes more golden and crispy, remove them.
4、 Stir fried seasoning
1. Frying time:
The frying time for pan fried pork should be short to prevent the meat slices from becoming soft. Generally speaking, the frying time should not exceed 1 minute. During the frying process, it is necessary to quickly mix the seasonings and side dishes evenly with the meat slices, so that the meat slices can fully absorb the flavor of the seasonings.
2. Seasoning dosage:
The amount of seasoning should be moderate, neither too much nor too little. If there are too many seasonings, it will make the taste of the pork belly too strong; If there is too little seasoning, it will not be able to reflect the characteristics of the pot wrapped meat. During the frying process, the amount of seasoning can be adjusted according to personal taste.
3. Timing of serving:
The timing of removing the pork from the pot should be well controlled. When the surface of the meat slices is evenly coated with seasoning, the color is golden, and the aroma is overflowing, it can be removed from the pot. After serving, quickly put the pork belly on a plate to prevent the meat slices from becoming soft and affecting the taste.
In short, when making pan fried pork, attention should be paid to the selection of ingredients, processing of meat slices, frying process, and seasoning. Only by mastering these key points can delicious pan fried pork be made.

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