The recipe for Northeastern Guobaorou

Health benefits

Cooking wine: promoting blood circulation and removing blood stasis

Eggs: enhance immunity, protect eyes and improve eyesight

Scallions: detoxifying

Ingredients

350 grams of pork outer spine

Salt 8g

1 tablespoon cooking wine

1 egg

Corn starch 120g

100 grams of clean water

Sugar 60g

80 grams of white vinegar

10 grams of rice vinegar

Scallion 1 small section

1 slice of ginger

2 cloves of garlic

Carrots in moderation

Moderate amount of edible oil

The recipe for Northeastern Guobaorou

1. Wash and cut the pork into large pieces, with a thickness similar to the back of the knife, about 3mm

2. Put the sliced meat into the container, add a tablespoon of cooking wine and 5 grams of salt, add corn starch and water, and finally add an egg

3. Mix the meat slices evenly with your hands and let them stand aside for 15-20 minutes to marinate

4. Prepare other excipients: shred scallions, carrots, and ginger separately, and chop garlic into small pieces for later use

5. Put sugar, white vinegar, rice vinegar, and 3 grams of salt into a small bowl, stir well until the sugar and salt melt to form the sauce

6. Pour enough cooking oil into the pot and cook until 70-80% hot. Put the marinated meat slices into the pot one by one, do not flip them quickly, wait for the meat slices to float up, then gently flip them with chopsticks

7. Fry the meat slices until they are set and the surface changes color. Use a strainer to remove and control the oil for later use

8. Raise the oil temperature in the pot again, add the meat slices for deep frying, and wait for the surface to be crispy and golden in color before removing and controlling the oil

9. Leave a little base oil in the pot and cook until 50% hot. Add scallions, shredded ginger, and garlic and stir fry over low heat until fragrant

10. Then add shredded carrots and stir fry a few times. Pour in the prepared sauce and cook until it boils

11. Finally, pour the fried meat slices into the pot and quickly stir fry over high heat to evenly coat the sauce on the meat slices

12. A sour, sweet, and crispy Northeastern fried pork bun is ready. Follow the steps and it's not difficult at all!

Tips

During the frying process, there may be shrinkage or curling of the meat slices, so it's okay to cut them larger, otherwise they will become meat segments. The first frying of meat slices is to set the shape, and the second frying is to ensure a crispy texture on the outside and tender inside. Don't be lazy!

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