Recommend some cooking techniques for pot wrapped pork
The key to cooking Guobaorou lies in its crispy and non soft outer shell, tender and non greasy meat texture, and even application of sweet and sour sauce. From the five core stages of ingredient selection, pretreatment, application, deep frying, and sauce adjustment, practical and easy-to-use cooking techniques are shared for beginners to quickly master:
The key to cooking Guobaorou lies in its crispy and non soft outer shell, tender and non greasy meat texture, and even application of sweet and sour sauce. From the five core stages of ingredient selection, pretreatment, application, deep frying, and sauce adjustment, practical and easy-to-use cooking techniques are shared for beginners to quickly master:
1、 Food selection: Choosing the right meat is the foundation of being tender
Pork tenderloin: Pork tenderloin is the most tender part of the pig's body, without fascia, with less fat, and is not easy to dry after frying. It is recommended to choose fresh pork tenderloin (frozen meat should be thawed to a semi hard state in advance for easy slicing), with a thickness controlled at 0.3-0.5 centimeters (too thin is prone to frying, too thick is not easy to taste).
Slicing technique: When cutting meat, it is necessary to cut against the texture (the texture of the tenderloin is clear, find the direction of the fibers, and cut vertically), which can cut off the fibers of the meat and make it softer and more tender to bite; After slicing, gently pat the surface of the meat with the back of the knife to further break down the fibers and improve its tenderness.
2、 Meat pretreatment: remove fishy smell+lock in water, avoid "dry wood"
Cut meat slices need to be marinated briefly, with the core of "removing fishy smell" and "locking in water", rather than letting the meat taste (the taste mainly depends on the sauce):
Put meat slices in a bowl, add 1 tablespoon of cooking wine (to remove fishy smell), a little salt (as the base flavor allows the meat to absorb a small amount of water), and 1 tablespoon of water (to replenish water and avoid dry wood after frying). Use your hands to mix well until the water is completely absorbed.
Add 1 tablespoon of cooking oil (seal layer to prevent the meat slices from sticking and making the meat more tender after frying), mix well, and let it stand for 5 minutes to allow the meat slices to fully absorb oil and moisture.
3、 Hanging paste: the key to determining "crispy but not soft"
The batter for pan fried pork needs to be "thin and even", so that the shell can be as crispy as glass after frying, and it is not coated with thick powder that affects the taste. Two recommended methods for hanging the batter are:
1. Traditional starch paste (high brittleness, beginner friendly)
Proportion: Corn starch: Potato starch=1:1 (corn starch increases crispness, potato starch enhances adhesion of paste, avoiding residue during frying), the total amount is about 1/3 of the meat slices (adjusted according to the amount of meat slices, based on the ability to evenly wrap each piece of meat).
Pasting technique: Add ice water to make the paste (ice water can slow down the starch gelatinization speed and make it more crispy after frying), stir while adding until the paste becomes "thick yogurt like" - lift the chopsticks, the paste can slowly flow down, and hang a thin layer of paste on the chopsticks without dripping.
Pasting method: Put the marinated meat slices into the paste, grab them evenly with your hands, ensure that each piece of meat is coated with a thin paste, and that there is no adhesion between the meat slices (if there is adhesion, it will clump during frying and the shell will be uneven).
2. Egg white starch paste (with a thinner shell, suitable for those who like a "crispy with tender" texture)
Mix ratio: 2 egg whites+3 tablespoons of corn starch+1 tablespoon of potato starch, add a little ice water to adjust the viscosity to moderate (same as the above standard).
Advantages: Egg white can make the shell more fluffy, the color after frying is whiter, and the taste is lighter than pure starch paste.
4、 Deep frying: 'Double frying' is the soul of crispness
Guobaorou needs to be "re fried", the first time it is fried to shape it, and the second time it is fried to be crispy, to avoid being burnt or undercooked in one high temperature frying:
First explosion (shaping+cutting):
Heat the oil to 60% hot (judgment method: insert chopsticks, small bubbles will appear around; or throw a small piece of paste, the paste can quickly float up and the surface will be slightly yellow).
Put the meat slices that have been coated with batter one by one, without crowding them (fry in 2-3 batches to avoid sticking). Fry for 1-2 minutes until the surface of the meat slices turns slightly yellow and firm, then remove and control the oil (at this point, the meat slices have already broken and the outer shell is relatively soft).
Second Fry (Crispy+Colored):
The oil temperature rises to 80% heat (with a large amount of bubbles around the chopsticks, the batter is instantly fried until golden brown). Pour all the first fried meat slices into the pot and quickly fry for 30-1 minutes until the outer shell is golden and crispy. Remove and control the oil (frying again can force out excess oil from the meat slices, making the outer shell more crispy, and it is not easy to soften after cooling).
Key reminder: After re frying, be sure to control the oil (use kitchen paper to remove surface oil), otherwise the juice will be diluted by the oil and cannot be evenly spread on the meat during subsequent frying.
5、 Juice mixing+hanging paste: balanced sour and sweet, evenly coated with juice
Juice mixing is the "flavor core" of pot wrapped meat, so it is necessary to prepare the juice in advance (to avoid fuss during frying), and "hot pot quick frying", so that the juice can quickly hang on the meat:
1. Sour and sweet juice ratio (suitable for 1-2 servings, can be adjusted according to the ratio)
Add: 2 tablespoons of white vinegar (recommended rice vinegar or aged vinegar, with mild acidity), 1.5 tablespoons of white sugar (balanced sour and sweet, can be reduced to 1 tablespoon if you don't like sweetness), 1 tablespoon of light soy sauce (to enhance freshness, it will be bland if not added), a little salt (to add flavor and neutralize sweetness), 1 tablespoon of water (to dilute the sauce and avoid stir frying), 1 tablespoon of corn starch (to thicken the sauce and wrap it around the meat), stir until the white sugar and starch are completely dissolved.
2. Juice hanging technique
Add a small amount of oil (1 tablespoon is sufficient, too juicy will become thin) to the pot, heat the oil to 30% hot (slightly warm), pour in the prepared sauce, and stir quickly with a spatula until the sauce bubbles and thickens (about 10 seconds, avoid frying for too long, the sauce will dry out).
Immediately pour in the fried meat slices, turn off the heat, stir fry quickly for 10-15 seconds, and evenly coat each piece of meat with sauce (move quickly, otherwise the sauce will stick into pieces and the shell will become soft after cooling).
Optional Fragrance Enhancement: Sprinkle a small amount of chopped green onions and shredded carrots (color scheme+fragrance enhancement), stir fry twice before serving, and enjoy the taste while hot.
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