The predecessor of Gollum Meat was originally a very common summer dish in Guangdong folk, named "sweet and sour pork".
In the early years, Guangdong people went to the Americas to work hard, and brought Guangdong's home-cooked "sweet and sour pork" with them. Later, Cantonese people gathered in San Francisco to form Chinatown, and Cantonese restaurants in Chinatown naturally took their favorite dishes as their signature dishes, and "sweet and sour pork" also took root in Chinatown. By the beginning of the 20th century, "sweet and sour pork" became one of the most popular Chinese dishes in Chinese restaurants, and was loved by foreigners, who ordered the dish to be called "Sweet and Sour Pork". When Cantonese people saw that foreign friends were so appreciative of noodles, they jokingly called "sweet and sour meat" "ghost meat", and later felt that it was inevitable to lose respect to foreign friends, so they took the harmonic pronunciation and changed "ghost meat" to "gollum meat".
Sweet and sour gollum meat, also known as ancient meat, began in the Qing Dynasty and is one of the traditional famous dishes in Guangdong. It is said that whenever it is brought to the table, the surrounding diners will be hungry and "grunt" and swallow the saliva, hence the name.
Sweet and sour gollum meat is cooked with sweet and sour sauce and pork. After cooking, the color is golden, crispy and slightly spicy, slightly sweet and sour.
Sweet and sour grunt meat, golden red color, meat pieces wrapped in a layer of sweet and sour suitable sweet and sour sauce, tender inside and crisp on the outside, sour and sweet slightly spicy, sober stomach delicious.
Practice 1
ingredient
Pork belly, pineapple, winter shoots, green onion, garlic, eggs, salt, sugar, vinegar, cooking wine, starch.
steps
1. Peel the pork belly, cut into two cm long pieces, add salt and cooking wine and marinate for about 10 minutes.
2. Beat the eggs into the pork belly, add starch and mix well.
3. Mix the vinegar, sugar and salt to make a sweet and sour sauce, cut the pineapple into pieces and set aside.
4. When the oil in the frying pan is 60% hot, add the meat pieces and fry them slowly, and then fish out the meat pieces to turn golden brown and set aside.
5. Heat the oil pot, simmer the garlic, add pineapple, sweet and sour sauce, green onion, starch after the hook, and finally pour the fried meat into the rapid stir-fry, add the winter shoots and stir-fry a few times out of the pot.