Guo Bao Rou, this dish full of Northeastern flavor, is like a captivating poem. The golden slices of meat sizzle in the pan, releasing an intoxicating aroma. The cooked meat is crispy on the outside and tender on the inside, with a rich and layered texture. It offers a satisfying chewiness combined with a hint of silkiness. Every bite carries the boldness and passion of the people from Northeast China, as if instantly transporting you to that land full of warmth and charm.
Ingredients for Guo Bao Rou:
| Pork fillet | 300g |
| Carrot | 50g |
| Green onion | 15g |
| Ginger | 20g |
| Salt | 5g |
| Cooking wine | 8g |
| Sugar | 3g |
| White vinegar | 5g |
| Coriander root | 6g |
| Ketchup | 5g |
| Cornstarch | 8g |
Step:
1.First, let’s prepare the carrots. Choose fresh carrots, wash them and remove the outer skin. Then, use a knife to cut the carrots into thin strips. When cutting the strips, pay attention to maintaining even thickness and consistency, as this will allow the carrots to absorb flavors better and provide a better texture.Next, let’s prepare the green onions. Select a fresh green onion, clean it, and remove any withered leaves and the root. Then, cut the green onion into thin strips lengthwise. Control the force and angle while cutting to ensure that the strips are uniform and slender. This will allow the green onion to release a rich aroma and enhance the flavor of the dish.Ginger is also an essential seasoning. Choose a fresh piece of ginger, peel off the skin, and then cut it into thin strips. When cutting the ginger, be swift and accurate to ensure that the ginger strips are uniform and slender. This will bring a spicy taste and aroma to the dish.Finally, let’s prepare the pork fillet. Clean the pork fillet and then quickly cut it into thick slices along the grain of the meat. Maintain a sharp knife and make clean cuts to preserve the tenderness and richness of the meat.By meticulously preparing the carrots, green onions, ginger, and pork fillet, we can enhance the texture and flavor of the dish. During the cooking process, these sliced and shredded ingredients will blend well with other seasonings, making the dish more delicious.
2.Put the sliced meat into a container. Then, depending on personal taste and the quantity of meat, sprinkle an appropriate amount of salt. Adding salt enhances the freshness of the meat and helps remove any unwanted odors. Next, add a suitable amount of cooking wine. Cooking wine helps to remove the gamey taste and adds fragrance, making the meat more tender and delicious. Pour the cooking wine evenly over the meat slices and mix well with your hands or chopsticks to ensure even marination. At the same time, add some shredded ginger. The pungent aroma of ginger can neutralize the fishy smell of the meat, making the meat slices more refreshing and tasty. Sprinkle the shredded ginger over the meat slices and stir it together to allow the flavor of the ginger to fully penetrate the meat. After completing these steps, let the marinated meat slices sit for about 15 minutes. This time allows the seasoning to better penetrate the meat, enhancing its texture and flavor. Through the marination process with the right amount of salt, cooking wine, and shredded ginger, the meat slices can absorb the flavors of the seasoning better, resulting in a more tender and delicious meat. The marinating ingredients penetrate into the meat slices, adding layers and texture to the dish.
3.Put three tablespoons of cornstarch, a suitable amount of water, and cooking oil into a bowl, then mix well. Next, place the marinated pork tenderloin into the bowl and mix it with your hands. The purpose of this step is to add a thin layer of starch liquid film to the meat slices, making them more tender and allowing them to maintain their freshness and tenderness during the cooking process. First, put three tablespoons of cornstarch into the bowl. Cornstarch has good viscosity and adhesion, which can increase the smoothness of the meat slices. Then, add a suitable amount of water and cooking oil. Adding water can dilute the starch, making it easier to mix thoroughly with the meat slices. The addition of cooking oil can increase lubrication, making the meat slices more smooth and delicious. Finally, place the marinated pork tenderloin into the bowl and mix it thoroughly with the starch liquid film using your hands. Through this mixing action, the starch liquid film can evenly adhere to the surface of the meat slices. This treatment allows the meat slices to maintain a juicy and tender texture during cooking and also helps them better absorb the flavor of the seasoning. At the same time, the starch liquid film also provides protection to the meat slices, making them more tender and delicious.
4.Add one tablespoon of salt, one tablespoon of sugar, one tablespoon of white vinegar, one tablespoon of water, and three tablespoons of tomato sauce into a bowl, then mix them well. Salt is a commonly used seasoning that enhances the flavor of food and regulates its saltiness, making the dish more delicious. Sugar is a common sweetener that adds sweetness to the dish and balances the flavors of other seasonings, making the dish more diverse. White vinegar has a sour taste that can increase the acidity of the dish and enhance the overall taste. Additionally, it also has antibacterial properties, ensuring food safety and hygiene. The addition of water helps dilute other seasonings, making them easier to mix thoroughly with the ingredients and ensuring even seasoning. Tomato sauce is a commonly used condiment that has a rich tomato flavor and a sweet and sour taste, adding a rich layer of flavor to the dish. By combining these ingredients in a bowl and mixing them thoroughly, the various seasonings can blend together to form a unified sauce.
5.When cooking, when the oil temperature reaches about 60% heat, you can put the sliced meat into the pan for frying. The frying time is usually around three to five minutes, which can be adjusted based on the thickness of the meat slices and personal preference. During frying, the meat slices will gradually turn golden brown and crispy, forming a firm outer layer. This outer layer locks in the juices of the meat, making it tender, juicy, and flavorful. After frying, it is necessary to remove the fried meat slices and let them drain off excess oil. You can use chopsticks or a slotted spoon to remove the meat slices from the frying pan and place them on kitchen paper towels to absorb the excess oil. By controlling the oil temperature and frying time, you can achieve the ideal frying result with a crispy and delicious outer layer while keeping the inside tender.
6.When the meat slices are fried to a golden brown and crispy texture, they can be removed. At this point, the outer layer of the meat slices has formed a delicious golden color and crispy texture.
7.In the pan, add a small amount of oil and the prepared sauce, then add carrots, scallions, cilantro, and meat slices for stir-frying. Through stir-frying, the meat slices can fully absorb the flavor of the sauce, making them more delicious. At the same time, the addition of carrots, scallions, and cilantro adds rich texture and aroma to the dish. Throughout the cooking process, attention should be paid to the heat and stir-frying time to ensure that the meat slices are cooked thoroughly, ingredients are evenly heated, and the best cooking result is achieved.
8.Gently transfer the stir-fried dish to a plate, you can choose a beautiful dish to showcase the aesthetics of the dish. The dish is visually appealing, aromatic, and mouthwatering. The meat slices are tender and juicy, coated with a rich sauce that bursts with flavor in every bite. The addition of carrots, scallions, and cilantro brings a rich texture and fresh aroma to the dish, making it even more delicious. At this point, the dish is ready to be served. You can invite your family or friends to enjoy this delicious delicacy together. You can chat while savoring the dish, sharing the joy and happiness brought by good food. Let’s dig in and fully enjoy this carefully prepared delicacy!
Tips:
1.Traditional Guo Bao Rou usually uses pork tenderloin because it has a tender and good texture. Choose fresh and tender pork tenderloin without tendons, and slice or cut it into pieces for later use.
2.When frying Guo Bao Rou, it is important to control the oil temperature to ensure that the meat slices are fried to a golden and crispy texture. The oil temperature is generally around 180-190 degrees Celsius. You can test the oil temperature with chopsticks or toothpicks. If small bubbles appear, it indicates that the oil temperature is suitable.
Guo Bao Rou, like a passionate person from Northeast China, infects everyone with its taste and enthusiasm. The golden meat slices roll in the hot wok, absorbing the flavors of various spices. Then, the rich sauce is poured over the meat slices, making a sizzling sound that makes people’s mouths water. Every bite is filled with a sweet and sour taste, as if a flame of passion is burning in the mouth. This dish is not only a delicious food but also a conveyance of emotions, allowing people to feel the warmth and hospitality of people from Northeast China.