Guo bao rou –  Double fried Pork Slices 锅包肉

Crispy on the outside! tender on the inside, sweet and sour flavor. Authentic Northeastern flavor.

Ingredients for Guobao Pork:

550g pork tenderloin 
20g shredded green onion
15g ginger
15g garlic
20g shredded carrots
1 cup potato starch
1 cup water
2 tablespoons oil sauce
2 grams salt
3 grams salt
50g sugar
35-40g white vinegar
1 tablespoon rice vinegar
1/4 teaspoon white pepper
(1 tablespoon cooking wine)

Preparation:

Shred carrots, shredded green onions, sliced garlic, and shredded ginger. Set aside.

Sauce:

Stir 3 grams of salt, 50 grams of sugar, 35-40 grams of white vinegar, and one tablespoon of rice vinegar into a sauce.

and set aside.

Marinade:

1. 2 grams salt; 1/4 teaspoon white pepper (1 tablespoon cooking wine)mix with meat for 10-15 min.
2. 1 cup potato starch; 1 cup water; 2 tablespoons oil sauce.
3. Add water to starch (potato flour), mix well, let it sit for 30 minutes, then pour away the remaining water, put the precipitated starch into the marinated tenderloin, add some oil, and let it stick to the meat slices evenly.

Make Method

1. Remove the fascia from the pure tenderloin, cut into 0.8 cm thin slices, add 3 grams of salt and pepper, mix well and marinate.                                         
2. Heat oil in a pan and fry the meat slices at 60%. Fry the meat slices for the first time to set the shape, the second time for crispiness, and the third time for coloring.
3. Add a little oil to the prepared sauce, heat the oil in another pan, add garlic slices and shredded ginger, put the sauce in and simmer for a while; put the shredded green onions and carrots on top of the fried meat, and then pour them together Pour it into the pot and stir quickly and turn it into a plate!

锅包肉 

外焦里嫩，酸甜酥脆！正宗地道的東北風味。

锅包肉材料：

550克 豬裡肌肉 (也稱：猪通脊）

20克蔥絲

15克姜

15克蒜

20克胡蘿蔔絲

1 杯土豆淀粉

1杯水

2汤匙油酱汁

2克盐

3克盐

50克糖

35-40克白醋

1汤匙米醋

1/4茶匙白胡椒粉

（1汤匙料酒）

備料：

胡蘿蔔絲、蔥絲、蒜片、薑絲備用。

料汁：

3 克鹽、50克白糖、35-40克白醋、一汤匙米醋攪勻成料汁備用。

腌料：

1. 2克盐；1/4茶匙白胡椒粉（1汤匙料酒）將佐料與肉抓勻10分鐘至15分鐘備用。
2. 1杯土豆淀粉；1杯水；2汤匙油酱。
3. 澱粉（土豆粉）加水拌勻，靜至30分鐘後把剩餘的水倒掉，沉澱好的澱粉放進醃好的里脊肉裡，添點油，讓它均勻的粘在肉片上。

製作：

1. 純里脊肉去掉筋膜，切成0.8公分的薄片，放3克鹽、胡椒粉、抓勻醃製。                                         
2. 起鍋燒油，油溫6成下鍋炸肉片，第一次炸定型，第二次炸脆，第三遍炸上色。
3. 油加一點在調好的料汁裡，另起鍋燒油，放蒜片、薑絲，把料汁放進去熬一下；蔥絲、胡蘿蔔絲、放炸好的肉上，再一起倒進鍋裡迅速攪拌出鍋成盤！