锅包肉，是东北菜里最经典的“硬菜”之一。猪里脊裹上脆浆，炸到金黄酥脆，再裹上酸甜浓郁的糖醋汁，外酥里嫩，咬一口“咔嚓”作响，酸甜开胃，好吃到停不下来。
Guo Bao Rou is one of the most classic dishes in Northeastern Chinese cuisine. Pork tenderloin is coated in a crispy batter, fried until golden, then tossed in a sweet and tangy sauce. It’s crispy on the outside, tender on the inside, and absolutely addictive.
🌴食材 | Ingredients：
猪里脊肉，300g（切厚片）。/ Pork tenderloin, 300g (cut into thick slices).
土豆淀粉，100g（裹糊用）。/ Potato starch, 100g (for the batter).
鸡蛋，1个（裹糊用）。/ Egg, 1 (for the batter).
🌴配料 | Aromatics：
姜丝，少许。/ Shredded ginger, a little.
葱丝，少许。/ Shredded scallion, a little.
胡萝卜丝，少许（配色）。/ Shredded carrot, a little (for color).
香菜，1根（切段，可选）。/ Cilantro, 1 stalk (cut into segments, optional).
🌴调味 | Seasonings：
白糖，3勺（约45g，酸甜关键）。/ Sugar, 3 tbsp (about 45g, key for the sweet and sour taste).
白醋，3勺（约30ml）。/ White vinegar, 3 tbsp (about 30ml).
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
料酒，1勺（约10ml，腌肉用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
盐，适量。/ Salt, to taste.
食用油，适量（炸制用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，腌制肉片 | Marinate the Pork
猪里脊肉切成厚片，加1勺料酒和少许盐，抓匀腌制15分钟。⚠️ 千万别跳过腌制，否则肉片里面没味道。
Cut the pork tenderloin into thick slices. Add cooking wine and a pinch of salt, mix well, and marinate for 15 minutes. ⚠️ Never skip marinating, or the pork will be bland inside.
2，调脆浆 | Make the Batter
取一个大碗，放入100g土豆淀粉、1个鸡蛋和适量清水，搅拌成浓稠的酸奶状面糊。把腌好的肉片放入面糊中，均匀裹上一层。⚠️ 一定要用土豆淀粉，炸出来才够酥脆。我试过用玉米淀粉，结果炸出来不够脆，放一会儿就回软了。
In a bowl, mix the potato starch, egg, and a little water to make a thick batter. Coat the pork slices evenly. ⚠️ Use potato starch for the crispiest result. I’ve tried cornstarch, and it wasn’t as crispy.
3，炸制 | Fry the Pork
锅里倒油，油温六成热时，放入裹好糊的肉片，中火炸3~4分钟，炸到表面金黄酥脆，捞出控油。⚠️ 火别太大，不然外面焦了里面还没熟。
Heat oil to 160°C (about 60% hot). Fry the coated pork over medium heat for 3-4 minutes until golden and crispy. Drain. ⚠️ Don’t use high heat, or they will burn outside and stay raw inside.
4，复炸 | Double-fry
把油温升高到八成热，倒入炸好的肉片复炸20~30秒，捞出控油。⚠️ 复炸是锅包肉酥脆的关键，千万别省。我试过不復炸，结果放凉了之后软塌塌的，一点都不脆。
Heat the oil to 180°C and fry the pork for another 20-30 seconds. Drain. ⚠️ This double-fry is the key to the signature crunch. I’ve tried skipping it, and the pork got soggy as it cooled.
5，调糖醋汁 | Make the Sauce
取一个小碗，放入3勺白糖、3勺白醋、1勺生抽和少许盐，搅拌均匀。⚠️ 糖和醋的比例大约是1:1，酸甜平衡。
In a small bowl, mix the sugar, vinegar, light soy sauce, and a pinch of salt. ⚠️ The ratio of sugar to vinegar is about 1:1 for the perfect balance.
6，裹汁出锅 | Coat and Serve
锅里留底油，放入姜丝、葱丝和胡萝卜丝爆香。倒入调好的糖醋汁，中火炒到冒泡、汤汁浓稠。倒入炸好的肉片，快速翻炒均匀，让每片肉都裹上糖醋汁。关火，撒上香菜段，出锅。⚠️ 合炒要快，保持外壳酥脆。我试过炒太久，结果外壳全软了。
Add a little oil to the pan, sauté the ginger, scallion, and carrot until fragrant. Pour in the sauce and cook over medium heat until it bubbles and thickens. Add the fried pork and stir-fry quickly to coat each piece. Turn off the heat, garnish with cilantro, and serve. ⚠️ Be quick to keep the coating crispy. I’ve tried cooking too long, and it turned soggy.
宝宝们，锅包肉的精髓在于“外酥里嫩，酸甜挂汁”。肉片腌制去腥，裹上土豆淀粉糊，炸出来更酥脆。复炸20秒，外壳更脆。糖醋汁的糖醋比例大约是1:1，酸甜平衡。最后裹汁要快，保持外壳酥脆。
Tips: The key to Guo Bao Rou is “crispy outside, tender inside, coated in a sticky sweet and sour sauce.” Marinate the pork, coat it with potato starch for extra crispiness. Double-fry for 20 seconds for the crunch. The ratio of sugar to vinegar is about 1:1. Be quick when coating the pork to keep it crispy.
这道【锅包肉 | Guo Bao Rou】是东北菜里最经典的硬菜之一。如果你喜欢这种酸甜酥脆的口感，还可以试试我之前写的【糖醋里脊 | Sweet and Sour Pork】。想看更多经典硬菜，可以逛逛我的【硬菜/宴客 | Main Dishes】分类。
If you enjoy this crispy and tangy flavor, you should also try my Sweet and Sour Pork. For more classic main dishes, check out my Main Dishes category.
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