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锅包肉 Guōbāo Ròu

外酥里嫩的酸甜硬菜，咬下去要听见一声脆响

东北菜 · 40分钟 · 2至3人份 · 较难 · 酸甜

锅包肉（东北菜）成品图

用料

做法

  1. 猪里脊去掉筋膜，切成手掌大小、约0.3厘米厚的大片，摊开平铺在案板上备用。
  2. 土豆淀粉加60毫升清水调成浓稠糊状，拌入蛋清、料酒和盐；把肉片逐片抓入糊中裹匀，静置10分钟。
  3. 锅内倒600毫升油，烧至六成热（约180摄氏度），下肉片炸约2分钟，至外层定型、颜色浅黄，捞出摊开放凉。
  4. 油温升到八成热（约200摄氏度），肉片回锅复炸约30秒，至表皮金黄酥脆，捞出控油。
  5. 另起锅留底油，碗中放白糖、白醋、生抽和30毫升清水调匀；锅中烧热倒入碗汁，大火熬到起泡挂勺。
  6. 转最大火倒入炸好的肉片，快速翻炒十几下让每片均匀挂上亮汁，撒姜丝、葱丝、胡萝卜丝和香菜梗，立刻出锅装盘。
小贴士
  • 挂糊用土豆淀粉而非面粉，炸出来才有那层薄而脆的鳞壳；面粉糊偏硬，口感发闷。
  • 糖醋比例在1:1到2:1之间调整，哈尔滨老做法偏酸甜；传统多用白醋或老陈醋，可按口味调整。
  • 复炸的油温和时间是酥脆的关键，肉片下锅后要立刻捞出，久了会把油吃进去变软。
  • 出锅要快，汁一挂上就得装盘；放久了回软，酥脆口感全失。
这道菜的故事清末道台府膳长郑兴文为迎合俄国宾客，把咸鲜的焦炒肉片改成酸甜口，取名"锅爆肉"；俄人把"爆"读成"包"，口口相传就成了锅包肉。2022年它入选国家《地标美食名录》，如今是哈尔滨最响的一张城市名片。
标签：酸甜酥脆猪肉哈尔滨硬菜
English version

Guo Bao Rou (Crispy Sweet-and-Sour Pork)

Thin shards of sweet-and-sour pork in a brittle shell, crackling as you bite, tender and juicy within

40 minutes · 2 to 3 · Hard · Sweet and Sour

Ingredients

Steps

  1. Trim the fascia from the pork loin and cut it into palm-sized slices about 0.3cm thick; spread them flat on the board.
  2. Stir the potato starch with 60ml water into a thick paste, then mix in the egg white, wine and salt. Work each slice of pork into the paste until fully coated and rest for 10 minutes.
  3. Heat 600ml oil to about 180C and fry the slices for roughly 2 minutes until the coating sets and turns pale gold, then lift out and spread out to cool.
  4. Raise the oil to about 200C, return the pork and fry for another 30 seconds until the shell is deep gold and crisp, then drain.
  5. In a clean wok, whisk the sugar, vinegar, light soy sauce and 30ml water. Heat the wok with a little oil, pour in the sauce and boil briskly until it bubbles and coats the spoon.
  6. Return the fried pork to the wok over the highest heat, toss a dozen times so every slice is glazed, add the shredded ginger, scallion, carrot and coriander stems, and plate immediately.
Tips
  • Use potato starch rather than wheat flour for the batter; only starch gives that thin brittle shell, while a flour batter turns dull and hard.
  • Adjust the sugar-to-vinegar ratio between 1:1 and 2:1 to taste; the old Harbin style leans sour-sweet, and aged vinegar is traditional (vinegar type adjustable).
  • The second fry is what makes it crisp; lift the pork out the moment the timer is up, or it drinks oil and turns soft.
  • Plate at once. Once the glaze has set on the pork, it must leave the wok immediately, or the shell softens and the crunch is lost.
BackgroundIn the late Qing dynasty the Daotai residence chef Zheng Xingwen turned a savoury fried pork into a sweet-and-sour dish to please Russian guests, calling it wok-flashed pork; the Russians pronounced the character as "bao", and the name travelled by mouth from there. It entered the National List of Landmark Foods in 2022 and is now Harbin's most recognisable culinary calling card.
同系其它菜

地三鲜

35分钟 · 中等

猪肉炖粉条

1小时30分钟 · 简单

杀猪菜

2小时 · 较难

小鸡炖蘑菇

1小时20分钟 · 中等

酱骨头

3小时 · 较难

溜肉段

45分钟 · 较难

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