Old-style pot dumpling gravy

I don’t know if you have ever eaten the dish of sweet and sour pork. As one of the representative dishes of traditional Northeastern cuisine, sweet and sour pork has a very long history. Generally, sweet and sour pork is fried twice and then stir-fried with sauce, so people usually hear a crunching sound in their mouths when eating it. What determines the taste of sweet and sour pork is not only the control of the heat, but also the taste of the sauce. Here we will introduce to you how to prepare the sauce for the old-fashioned sweet and sour pork.

There are two kinds of sauce for pot-baked pork, one is sweet and sour, the main ingredients are rice vinegar, sugar, a little salt and pepper, and

The preparation method of the first half of the improved "Pot-fried Pork" is basically the same as the traditional "Pot-fried Pork", except that when preparing the sauce, the preparation method of "sweet and sour sauce" of Cantonese cuisine is borrowed, and some Cantonese seasonings are added to the sauce, making the dish a fusion of northern and southern flavors.

Traditional method of making pot-wrapped pork

Ingredients: 300 grams of fresh pork tenderloin, 5 grams of shredded ginger, 20 grams of shredded green onion, 10 grams of coriander, appropriate amounts of salt, cooking wine, soy sauce, sugar, vinegar, fresh soup, water starch, and salad oil.

Production Process

1. Cut fresh pork tenderloin into large slices of 7 cm long, 5 cm wide and 0.2 cm thick, mix with refined salt and cooking wine and marinate for ten minutes. Then coat the marinated meat with dry starch, and mix it into a thick paste with water starch and a little salad oil; use soy sauce, sugar, vinegar, MSG, fresh soup, water starch, etc. to make a sauce.

2. Place the wok on the fire, add salad oil and heat it to 60% to 70% hot. First, mix the marinated meat slices with the thick paste, then unfold them one by one and put them into the wok one by one. Fry until crispy on the outside and tender on the inside, then remove from the oil and drain.

3. Leave some oil in the pan, add shredded ginger and green onion and fry until fragrant, then add the fried meat slices and add the sauce. Stir well, remove from the pan and serve on a plate, sprinkle with coriander.

Improved Pot-Boiled Pork Recipe

Ingredients: 750 grams of tomato sauce, 3 bottles of ice flower plum sauce, half a bottle of OK juice, 200 grams of Lipalin juice, 1 bottle of tomato sauce, 1500 grams of sugar, 2 bottles of white vinegar, 3 carrots, 2 tomatoes, 1 fresh lemon, a little carmine and lemon yellow pigment.

Production Process

1. Wash and slice carrots, tomatoes and fresh lemons.

2. Put the pot on the fire, add 4500 grams of water, put in carrots and tomato slices, bring to a boil over high heat, then switch to low heat and cook until the carrots and tomatoes are soft, discard the residue, add tomato sauce, plum sauce, OK juice, juice, tomato sauce, sugar, and white vinegar, stir well, heat for a while, and remove from the heat.

3. Mix carmine and lemon yellow pigment with water, and slowly add it into the pot until it turns golden red. Finally, put the fresh lemon slices into the pot and soak until the flavor comes out. It can be used at any time. About 75 grams of new sauce can be used for each dish.

Authentic recipe of pot-wrapped pork

Main ingredients: 8 taels of pork tenderloin and 5 taels of starch.

Accessories: appropriate amounts of shredded green onion, shredded ginger, coriander, shredded carrot, and minced garlic.

Seasoning: 1.6 liang of sugar, 1.6 liang of 9 degree rice vinegar, salt, soy sauce, sesame oil, cooking wine, appropriate amount.

Production Process

1. Cut the pork tenderloin into large slices, about 2-3 mm thick, not too thin, or it will be fried dry;

2. Cut green onion, ginger, coriander and carrot into shreds, and add sugar, white vinegar, soy sauce and salt to make the sauce;

3. Add a little egg white to the water starch to make a batter of appropriate consistency, so that the meat slices can be easily and evenly coated with a layer of batter, but not too thick;

4. When the oil in the pan is about 50% to 60% hot, put the meat slices coated with batter into the pan one by one, fry them over medium heat until cooked, and remove from the pan;

5. Turn the heat to high, add the fried meat slices, and fry them until crispy and colored. I didn’t fry them too burnt, as most restaurants fry them a little more burnt than this. I like a slightly softer texture.

6. Leave a little oil in the pan, add onion, ginger, coriander and carrot shreds and stir-fry evenly;

7. Add the fried meat slices and stir-fry evenly, pour in the sauce, stir-fry quickly over high heat and serve.

Sweet and sour pot-baked pork

Ingredients: 1/2 pound pork tenderloin, salt, ginger, onion, rice vinegar, flour

Accessories: cooking wine, oil, coriander, MSG, sugar

Production Process

1. Cut the pork tenderloin into large slices of 7 cm long, 5 cm wide and 0.2 cm thick. Don't cut the meat too thick, otherwise the fried meat will be hard and difficult to chew.

2. Put the chopped tenderloin into a larger bowl, mix well with salt and cooking wine to season, and use water starch to make a thick paste.

3. Thicken the sauce with sugar, vinegar, MSG and starch. [If conditions permit, you can add some fresh soup. Some people put soy sauce when thickening the sweet and sour pork, but I think it will not taste good without soy sauce. It depends on personal taste].

4. Cut the ginger and green onion into shreds, about 5 grams of ginger shreds, about 20 grams of green onion shreds, and the coriander can be cut into shreds or not, about 10 grams. I like to eat coriander, so I usually put 4 whole stalks of coriander.

5. Heat the oil until it is 80% cooked, then mix the marinated meat slices with the thick paste. Make sure to mix them evenly so that the fried meat is crispy. Then unfold the slices one by one and put them into the pan one by one. When they turn golden brown, remove them and knock off the water starch residue. After frying them one by one, put all the tenderloins into the pan with heated oil. When they are crispy on the outside and tender on the inside, remove them and drain the oil. Leave a little oil in the pan and fry it.

6. Add shredded ginger and green onion into the pot and stir-fry until fragrant. Then add the fried pork tenderloin into the pot, pour the thickened sauce into the pot, stir and remove from the heat and serve. If you have the time, it is best to stir the meat and sauce, then sprinkle with coriander.

The origin of the name of Guobaorou

Sweet and sour pork is a famous Northeastern dish. Generally, dishes pay attention to color, aroma, taste and shape, but this dish also has to add "sound", that is, when chewing, it should make a sound similar to that of eating corn. This was a dish that Zheng Xingwen, the founder of Harbin Daotai cuisine and the chief chef of Binjiang Dao Office's first Daotai Du Xueying, changed from the original salty and fresh "scorched pork strips" to a sweet and sour dish in order to suit the tastes of foreign guests. This change made the dish the first of its kind in Harbin. Zheng Xingwen called it "pot-fried pork" according to the cooking method of the dish, and it is now called "pot-fried pork". Sweet and sour pork has been passed down for four generations.