Sweet and sour tenderloin-This dish is found in Zhejiang, Shandong, and Sichuan cuisine, and the recipes are similar. Its sweet, sour and delicious taste and tender taste on the outside and inside are very popular among Zhejiang people.
This dish is red and bright in color, sour and sweet, crispy on the outside and tender on the inside, and delicious!
sweet and sour pork
Recipe Recommendations
- sweet and sour
- flavoring
- an hour
- ordinary
Steps for sweet and sour pork
1
Preparation ingredients: tenderloin, eggs, ketchup, garlic, green onions.
2
Change the tenderloin into slices or strips that are slightly thicker than usual. (Based on personal preference)
3
Add a little salt, pepper, and cooking wine to the cut meat, grasp well, marinate for about half an hour until flavor.
4
Beat the eggs into a bowl and stir well, then add flour and corn starch and stir until the whole egg paste is free of particles.
5
Pour the egg batter into the marinated tenderloin.
6
Stir well and size. (You can also put the meat into the egg mixture one by one to wrap it with paste)
7
Heat the oil in the pan. When the oil is heated to 50%, reduce the heat, and add the loin strips with good sauce in turn.
8
After about 1 minute, the meat turns slightly yellow and take out.
9
When the oil in the pan is heated again to 70% heat, add in the freshly fried meat and fry it again.
10
Fry until the skin is golden and crispy, remove and control the oil. Set aside.
11
Pour the ketchup into a bowl, add sugar and vinegar and stir well, set aside.
12
Prepare another bowl of water starch.
13
Heat the oil in the pan and saute the chives, ginger and minced garlic.
14
Pour in the flavored ketchup.
15
Then stir-fry until the red oil comes out.
16
Then pour in water and starch to thicken.
17
Stir until sauce is thick.
18
Pour in the fried tenderloin, stir fry well, pour in a little sesame oil and serve.sweet and sour pork Make Tips
1: Cut the tenderloin into slices, whatever you want, depending on your preference. 2: When heating the oil for the first time, when you want to add the tenderloin, you should first change to medium to medium heat, and then add the meat in turn. (If there is a big fire, put it first and put it back raw.) Wait until it is all played before switching back to normal firepower. 3: The tenderloin should be fried again. The first time is mainly fried until it is done, and the second time will it be golden and crispy. 4. After adding white sugar and vinegar to the ketchup, you can taste it first to see if it is sweet or sour, and then prepare it. 5: When thickening, don't be too thin or too thick. 6: Before frying in the pan, you can also put the meat pieces into the egg paste and wrap it with sizing. Personally, I think it makes no difference even if you pour it and stir it.