Stir-fried Pork with Caramelized Sauceoriginates from Northeast China.Sliced meat segmentsare derived from a similar dish, just that now they are thinly sliced pieces of meat, coated in breadcrumbs and fried in oil, hence it is also known as "Fried Pot Meat", featuring a crispy exterior and a sweet-sour taste with tender meat inside.The traditional stir-fried pork with caramelized saucecalls for:Ribeye beef300 grams

Five-leaf ginger

5 gramsScallions20 gramsCoriander leaves10 gramsSodium chloride, cooking wine,soy sauce,sugar,maltose,vinegar,monosodium glutamate,clear broth,and a suitable amount of cornstarch and salad oil.Preparation:1. Slice the ribeye beef into 7 cm long, 5 cm wide pieces that are 0.2 cm thick; marinate with salt and cooking wine.Mix water starch and a little bit of salad oil to form a thick batter.Prepare the sauce by mixing soy sauce, sugar, vinegar, monosodium glutamate, clear broth, and cornstarch.

Fry the coated meat slices in hot oil until they are crispy on the outside and tender inside; remove and drain.

Cooking:1. Pour the marinated beef slices into a thick batter, spread them out, and fry one by one until crispy on the outside and tender on the inside.2. In another pan, sauté ginger and scallions to release their aroma; add the fried meat slices, pour in the prepared sauce, stir-fry until well combined, then serve garnished with coriander leaves.

Characteristics: golden yellow appearance, crispy exterior, tender interior, sweet-sour flavor.

Modified stir-fried pork with caramelized sauce

follows a similar preparation method to the traditional version, but the sauce is influenced by Cantonese sugar and vinegar sauce techniques. This adds a northern and southern fusion, offering unique flavors.

Ingredients:

Tomato sauce750 gramsIced plum sauce 3 bottles

OK juice half bottleLipton chicken essence 200 gramsTomato ketchup1 bottleSugar1,500 gramsWhite vinegar2 bottlesRadish3 piecesTomato2 freshLemon

1 piece

1.Carmine and lemon yellow food coloring each a little.Preparation:

Slice the radishes, tomatoes, and fresh lemons.Place them in water and boil until tender; remove impurities, add tomato sauce, plum sauce, chicken essence, ketchup, sugar, vinegar, stir well, then simmer briefly before removing from heat.Add carmine and lemon yellow food coloring to the mixture to achieve a golden red hue. Finally, let stand with sliced lemons for flavoring purposes.Approximately 75 grams of this sauce can be used per serving.

Characteristics:The inclusion of radishes, tomatoes, and fresh lemons enhances the freshness and aroma in the dish, elevating its taste.

Adding tomato sauce, plum sauce, chicken essence, ketchup, etc., makes the flavor more rich and full-bodied.

A small amount of food coloring is added to give a bright and attractive color.

Traditional Northeastern Chinese Dish - Stir-fried Pork with Caramelized Sauce

This dish follows a basic stir-fry method, so it’s relatively simple.

First, prepare the meat slices; if you prefer, use tenderloin, otherwise, any part of the hindquarter will do. Some fat is acceptable.
Slice the thickness as per your preference.

If the slices are thicker, lightly pound them to loosen the flesh. For thinner slices, this step can be skipped.Season with salt and cooking wine.Mix cornstarch (preferably potato starch) into a paste that adheres well to the meat.Heat oil in a pan until smoking; dip the marinated meat slices in the batter and fry them one by one, ensuring they are not over-coated or you’ll end up with something resembling a meat sandwich!Be sure to separate the fried meat slices as soon as they hit the pan.The oil temperature should be moderate. The goal is to cook the meat thoroughly without burning it.

Use vinegar, sugar, and a pinch of salt and pepper for seasoning; mix them with water and adjust to taste (accentuating the sweet-sour flavor).A small amount of soy sauce can be added for color enhancement. Ensure there's minimal liquid!

For a salty version, use soy sauce, salt, and seasonings.Prepare some garlic and scallion slices for garnish.Reheat the oil in another pan; fry the meat quickly to achieve a nice golden-brown color.Be cautious not to overcook it. You can taste test or use a chopstick to check if they're done.After frying, prepare the sauce. Two types of sauces are available:）

One is sweet and sour; main ingredients include rice vinegar, sugar, salt, and pepper, along with MSG.

Mix these seasonings in a small bowl with some water until well combined (emphasizing sweetness and sourness). Add 1-2 drops of soy sauce for color.

The other is salty, using soy sauce, salt, pepper, and MSG. Be cautious not to overuse the soy sauce.Once the sauce is prepared, add some garlic and scallion slices.Reheat the oil in another pan; fry the meat briefly for color.

Pour the seasoned sauce over the meat, stir-fry until absorbed. If there’s excess liquid, strain out the unabsorbed portion.

Use a small amount of water and cornstarch to thicken any remaining sauce before pouring it over the meat.Pepper powderand monosodium glutamate.Mix these seasonings with a little water in a small bowl, taste to make sure the flavor is suitable (emphasizing sweetness and sourness).To look good, you can add 1-2 drops of soy sauce to the seasoned sauce.Remember, use only a little water!One type is salty, which involves adding soy sauce, salt, pepper powder, and monosodium glutamate (be careful not to use too much soy sauce).

After seasoning the sauce, prepare some garlic slices and green onion strands for later use.

Continue heating the oil in another pan until it's 70% hot, then add the fried meat slices back into the pan briefly.The purpose here is to color the meat; thus, you can use a higher heat with hotter oil.However, be mindful of the cooking process to avoid burning the meat.

After frying the meat, get another pan and place it on the stove. Add oil and heat it up, then add garlic slices and green onion strands for flavoring. Pour in the fried meat slices and quickly stir-fry them with the seasoned sauce.

If your sauce has been well-prepared, it will be absorbed by the meat relatively quickly without leaving much excess liquid.If there is still a lot of liquid left over, don't worry.Remove the meat from the pan first.Thicken any remaining sauce and then add some water-starch slurry to create a proper consistency. Pour this back over the meat.Since the meat is already cooked, this process will be quick!

Note that sometimes I use water made from infusing garlic, ginger, and green onions for the seasoning, which can give it a richer flavor; you may choose according to your preference.