sweet and sour pork
By AlfordCrooks
Sweet and sour tenderloin is found in Zhejiang cuisine, Sichuan cuisine, Muslim cuisine, and Shandong cuisine. It is characterized by bright color, crisp skin and tender meat, sour and sweet outside, and strong meat aroma inside.
Recipe Recommendations
- sweet and sour
- flavoring
- an hour
- ordinary
Steps for sweet and sour pork
1
Cut the tenderloin into strips.
2
Add salt, Shaoxing wine, soy sauce, and starch and marinate for 10 minutes.
3
Chop the onion and ginger into minced ground for use.
4
Mix soy sauce, white sugar, Shaoxing wine, vinegar, wet starch, and water into sweet and sour juice for later use.
5
Beat the eggs into a bowl, add starch, flour and a little water to make batter.
6
Put the tenderloin in the batter and hang the paste.
7
Heat the frying pan over medium heat. Add the oil and cook until it is 60% hot. Put the pasted meat pieces into the pan one by one and fry them.
8
Wait until the meat is slightly charred and fish out.
9
Remove the residue in the oil pan, wait until the oil temperature reaches 70 percent hot, and fry again until the surface is golden.
10
Remove and drain the oil.
11
Leave the base oil in the pan and saute the shredded ginger and onions until fragrant.
12
Add in the fried tenderloin.
13
Cook in sweet and sour sauce and stir fry until the sauce evenly wraps the meat pieces.
14
When the sweet and sour juice becomes thick, add sesame oil and sprinkle with black sesame seeds to serve.sweet and sour pork Make Tips
1. The fillet needs to be fried several times more to achieve the effect of charred on the outside and tender on the inside. 2. Don't start with the oil temperature too high, just about 150℃.