Pork in sweet and sour sauce, or Gulaozhou - a traditional dish of the South Chinese cuisine. It named it in honor of the city of Guangzhou (Canton), which was forced in 1644 to flee the capital of the imperial Ming Dynasty courtyard.
It is an imperial chef invented Tyansuan Jiang - the famous sweet and sour sauce, which is now in Europe and America is considered the hallmark of Chinese cuisine.
He was coined in order to mask the characteristic taste and smell of the muddy ooze comes from freshwater fish, which is the basis of Cantonese cuisine. Only later it was used for other dishes - meat, poultry and seafood.
In our time, as well prepare a lot of delicious dishes with sweet and sour sauce, many of which have become the pride of chefs in restaurants around the world.
INGREDIENTS
Lean pork slice - 500 g
Flour - 1 tbsp. l.
Starch - 1 tbsp. l.
Soy sauce - 100 ml
Carrots - 1 pc.
Pepper - 0.5 pc.
Pineapples (available canned) - 150 g
Vegetable oil - '15
Vinegar - 2 tbsp. l.
Tomato paste (ketchup) - 4 tbsp. l.
Sugar - 2.5 v. l.
PREPARATION Step by step
1. Cut the meat into long, narrow pieces.
2. Soy sauce is thoroughly mixed with the flour and starch until smooth. Pickle dish is not necessary because it would be quite salty due to soy sauce.
3. Fill the resulting meat mixture and leave for 10-15 minutes.
4. Meanwhile, prepare the sauce: to do this, simply mix the ketchup, sugar and vinegar.
5. Cut into julienne carrots, and peppers and pineapple cubes.
6. Preheat a frying pan vegetable oil and lay it on the line pepper, carrots and pineapple at the end.
7. When all lightly browned, we shift into another frying bowl and spread on a pan pieces of meat. Do not place them too close to each other, so they do not stick together and evenly fry until golden brown.
8. Add to the meat and pour the fried sweet and sour sauce.
9. Simmer on low heat for 7-10 minutes.
10. Serve with boiled rice. Enjoy your meal!
We think you will be interested to learn the secrets of the culinary traditions of other peoples, so please look into our new column Cuisines of the world.
