Recipe: how to cook Chinese food, Fried Pork in Scoop
Fried Pork in Scoop is a northeastern Chinese cuisine. The founder is Zheng Xingwen, who cooked for the prefecture governor of Harbin in Guangxu year of the Qing Dynasty. Fried Pork in Scoop has golden colour and sour and sweet taste.
Fried Pork in Scoop was served to foreign customers in that time. Russian customers like the dish very much, they order it almost every time. Russian pronounce bào as bāo, so the name changed.
Before the Xi’an Incident, the three northeast provinces of China were under the control of Zhang’s family. Some governmental cuisines were private dishes. Fried Pork in Scoop and some dishes spread to other areas after Japan occupied Heilongjiang. People in Liaoning transform Fried Pork in Scoop, they add ketchup in the last step.
INGREDIENTS:
- 300g pork fillet
- 10g salt
- 1 spoon cooking wine
- 1 egg
- 100g cornstarch
- 60g sugar
- 90g white vinegar
- 10g rice vinegar
- Spring onion
- Ginger
- Garlic
- Carrot
- Coriander
INSTRUCTIONS:
Step 1: slice the pork fillet into 3mm thickness.
Step 2: shred spring onion, carrot and ginger. mince garlic.
Step 3: mix 7g salt, 1 spoon cooking wine, 1 egg, 100g cornstarch and 100g water well, souse pork for 15 minutes.
Step 4: make the sauce. 60g sugar, 90g white vinegar, 10g rice vinegar and 3g salt.
Step 5: heat oil to 160℃ ( drop paste in oil, if the paste floats up, that means you could fry the pork). fry for 3 minutes until the pork turn to white colour. transfer to a plate and cool for a while. repeat again, this time the pork turn to light golden colour. heat the oil to 180℃, fry it to the golden colour. transfer out and set aside.
Step 6: pour cool oil into hot wok. stir spring onion, ginger and garlic. add carrot and step 4 sauce. stir-fried over medium heat, until the sauce is thick. put into the pork and cover it with sauce well.
Step 7: decorate with coriander. DONE❕
Enjoy~
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