[이연복] 꿔바로우의 오해와 진실! 찹쌀없이도 바삭한 비결!

Ingredients Pork loin, sweet potato starch, potato starch, water, cooking oil, salt, pepper, soy sauce, vinegar, sugar, starch solution Directions 1. Soak 200g of starch in water the day before. Use a mixture of 70% sweet potato starch and 30% potato starch. 2. Drain the starch solution from step 1 (upside down the bowl won't spill). Use a spoon to scrape off any hardened starch, then crush it with your hands. 3. Pour 50ml of water into step 2 and knead gently. Then, add 4 tablespoons of cooking oil and mix until well-dissolved. 4. Slice the pork loin (300g) thinly and sprinkle with salt and pepper. 5. Pour cooking oil into a frying pan and fry the pork slices from step 4, one by one, evenly coating them in the batter from step 3. 6. Once golden brown, drain the oil through a sieve. 7. In a saucepan, bring water (150ml), soy sauce (1 tablespoon), vinegar (5 tablespoons), and sugar (5 tablespoons) to a boil. Then, add the cornstarch mixture (1/2 tablespoon cornstarch, 1 tablespoon water) and stir. The mixture should be slightly runny, not too thick. 8. Place the fried pork on a plate and drizzle with the sauce. Your guo bao rou is done! TIP 1. You can also add yuzu or lemon zest to the sauce. 2. Simmer the sauce briefly to bring out its rich flavor.