Gubajou in a sour-sweet sauce in Chinese

Step 1. How to make guvajou in sour and sweet sauce in Chinese? Prepare the groceries. Starch use only corn, potatoes will not work, it will not give such a crispy crust. Meat for this dish is better to take low-fat. I prefer the cutout, but you can use carbonade. Pre-freeze the meat on the lower shelf of the refrigerator. Read more about defrosting in the material at the link below the steps.

Step 2. How do you cut meat? Rinse the pork, dry it with paper towels and cut into thin oblong slices. So the meat can be evenly fried, the dish will look aesthetically pleasing. If you plan to add vegetables to the dish, then pork is better cut as well as vegetables (straw or cubes).

Step 3. How do you pickle pork? In a deep bowl, pour about 3 tablespoons of the total amount of marinade starch, pour soy sauce and cold water, mix. Spread pork slices into this marinade, stir again so that all the pieces are marinated, and leave the pork to pickle for about 20 minutes. I advise you to regularly stir the contents of the bowl, as the starch settles at the bottom.

Step 4. How do you roast pork? In the pan, warm up the vegetable oil. The amount of oil will depend on the depth and width of the pan you are cooking in. It is better to take a deep pan, since the oil splashes strongly. The remaining starch (somewhere 170 grams) for the clark, pour into a bowl. Pump every piece of pork in starch and deep-fried from both sides until golden. Read more about the choice of pan and oil for frying in the materials under the steps.

Step 5. How to get a golden crust from meat? Put the roasted meat in a clean bowl. It should be a nondescript gray color. To pieces of meat turn out a crispy crust, roast it in a heated clean pan with the addition of only vegetable oil. The panning should acquire a golden color.

Step 6. How to choose ingredients for sauce? Prepare all the ingredients for the sauce, the cooking process will be very fast, so all products should be on hand. You can take any vegetable oil, instead of tomato paste use ketchup or sauce. Acetic essence can be replaced with table vinegar in the desired proportion. Or use rice vinegar. You can adjust the proportion of vinegar by using the calculator at the link in the ingredient graph.

Step 7. How to make sweet and sour sauce for meat? In a small container, mix cold water with cornstarch. Put it aside. Take a wok pan or ordinary pan, put it on a medium fire. Mix in a heated pan sugar and salt to taste, acetic essence. When the mass begins to melt, add tomato paste and vegetable oil. Stir it up. If the sugar crystallized, do not worry, when adding water with starch it will melt.

Step 8. How to mix the ingredients for sauce? When the mixture begins to boil, quickly mix once again previously mixed cold water with starch and pour it into the pan. Mix the water is necessary, because during the time you cooked the sauce, starch will settle on the bottom. Cook the boiling sauce for about a couple more minutes.

Step 9. How to put out and serve meat in sour and sweet sauce? Add to the sour-sweet sauce roasted pieces of pork, stir them for a couple of minutes so that the sauce is evenly distributed over the meat. The sauce in the pan should not remain, it must cover all the pieces, as if sticking. Lay out the guvajou on a dish and serve to the table. Bon appetit!