所需食材
- 猪里脊300g
- 淀粉100g
- 白糖3汤匙
- 白醋3汤匙
- 番茄酱1汤匙
- 生抽1汤匙
- 盐½茶匙
- 葱丝
- 姜丝
- 胡萝卜丝适量；炸用油
食材准备
- 里脊肉切成5mm厚片，用盐、料酒腌10分钟
- 淀粉加水调成稍厚的糊，腌好的肉片裹上淀粉糊
烹饪步骤
- 初炸：油温160℃，肉片逐片下锅炸3分钟至定型，捞出沥油。
- 复炸：油温升至180℃，将肉片再次下锅炸1分钟至金黄酥脆，捞出备用。
- 调汁：另起锅，爆香葱姜，加白糖、白醋、番茄酱、生抽调成糖醋汁，大火烧开至略稠。
- 合炒：放入胡萝卜丝翻炒片刻，倒入炸好的肉片快速翻炒，让每片均匀裹汁立即出锅。
小贴士
- 锅包肉是哈尔滨名菜，糖醋汁偏酸甜，不加番茄酱是正宗做法，但番茄酱能让颜色更好看
- 复炸是外皮酥脆的关键，第二遍炸时间要短但油温要高
- 裹汁后要立即出锅，否则外皮会变软
Ingredients
- 300g pork tenderloin
- 100g cornstarch
- 3 tbsp sugar
- 3 tbsp white vinegar
- 1 tbsp ketchup
- 1 tbsp soy sauce
- ½ tsp salt
- shredded spring onion
- ginger
- carrot; oil for frying
Preparation
- Slice pork loin 5mm thick. Season with salt and cooking wine, marinate 10 min.
- Mix cornstarch with water to a thick batter. Coat pork slices.
Steps
- First fry: Heat oil to 160°C. Fry pork slices 3 min until set. Drain.
- Second fry: Raise oil to 180°C. Fry again 1 min until golden and crispy. Drain.
- Sauce: In a separate wok, sauté spring onion and ginger. Add sugar, vinegar, ketchup and soy sauce. Bring to boil until slightly thickened.
- Combine: Toss carrot shreds briefly in the sauce, add crispy pork and stir-fry fast to coat every slice. Serve immediately.
Tips
- Guo Bao Rou is Harbin's signature dish — the sauce is tangier and lighter than typical sweet-and-sour
- The double-fry is what gives the pork its signature crunch
- Serve the moment it's coated — the crust softens fast
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