sweet and sour pork
By BrennaKing
Sweet and sour tenderloin, the tenderloin meat is crispy on the outside and tender on the inside. It tastes sweet and sour. It's a good banquet dish. Suitable for children and women. This time I was just playing by myself. It is not recommended for everyone to use it for banquets. Even if you want to show your "pattern", you should cut it smaller. If it is too big, you don't know where to eat it.
Recipe Recommendations
- sweet and sour
- flavoring
- half an hour
- ordinary
Steps for sweet and sour pork
1
The raw material diagram is shown in the figure. Grind ginger into mud and squeeze out the juice.
2
Cut the tenderloin into equal squares, use a chopstick to place it underneath, cut it into slices horizontally, and into strips vertically, with the bottom continuous.
3
The shredded tenderloin is shredded with salt, pepper (white pepper is the best), egg white, and ginger juice, grasp well and marinate for ten minutes.
4
Stir the pickled shredded tenderloin with dry starch evenly, shake off the starch attached to it, and place it in a colander for later use.
5
Dip the colander into 80% hot oil, quickly fry it to shape, remove it, and fry it again. Don't fry the tenderloin for a long time. It will be hard when it is old. Only when it is right will it taste crispy on the outside and tender on the inside.
6
Serve the fried fillet on a plate for later use.
7
Put a little sesame seeds into the water starch and set aside.
8
Put ketchup, white sugar, and half a bowl of water in the pan. After boiling together, cook for one minute. Thickening the flour.
9
Thickening the flour. Pour on the meat immediately.sweet and sour pork Make Tips
Sweet and sour tenderloin, three steps: pickled and fried to make sauce. 1. Use salt, pepper, powder, egg white for pickle. Add enough salt but not salty, the same amount as usual for frying. 2. Deep-fry quickly, and cut the shredded meat into a smaller size. Don't worry about not being cooked. The meat will not be tender after frying for a long time. It also needs to be re-fried twice, and the purpose of re-frying is to make the outside crisper. 3. Mixing the juice is the key. This bite has the right sweet and sour taste. I use Heinz ketchup, which is very delicious. Three parts of Heinz ketchup, one part of soft sugar, and five parts of water. Cook for a while, then thicken. Don't thicken too thick. Just a little. One teaspoon of starch, one tablespoon of water, stir into water starch.