Garlic sweet and sour tenderloin
By RuthieGreen
Sweet and sour pork loin-bright red in color, sour and sweet, crispy on the outside and tender on the inside. It is very appetizing. It is a home-cooked dish that adults and children love to eat.
Recipe Recommendations
- pork loin 300 grams
- eggs one
- white sesame a little
- salt 1/2 teaspoon
- cooking wine Half a spoon
- pepper appropriate amount
- ketchup appropriate amount
- garlic appropriate amount
- white sugar appropriate amount
- vinegar appropriate amount
Steps for Garlic sweet and sour tenderloin
1
Wash the tenderloin and cut into small strips.
2
Put it into a bowl, add a little salt, pepper, and cooking wine, grab well and marinate for half an hour to taste.
3
Knock the eggs into a bowl, add appropriate amount of water and stir well, then add flour and stir into a thick silk batter.
4
Pour the batter into the tenderloin and stir slightly until it is evenly coated with batter.
5
Heat the oil in the pan. When the oil is 50% hot, turn off the heat and add the meat strips one by one.
6
When the surface of the meat strips is slightly yellow and surface out of the oil, remove them.
7
Reheat the oil to 80% heat, add in the freshly fried tenderloin, and fry again.
8
When frying until the surface is golden brown, remove and control the oil.
9
Pour the ketchup into a bowl, add 2 tablespoons vinegar, 2 tablespoons sugar, and stir well. Prepare another bowl of water starch.
10
Pour out all the swollen oil from the pan, leaving the bottom oil, and saute the garlic over low heat until fragrant.
11
Pour in the prepared ketchup, stir-fry until fragrant, add a little water starch, and bring to a boil.
12
Pour in the fried tenderloin and stir well. After taking out of the pan, sprinkle with cooked white sesame seeds.Garlic sweet and sour tenderloin Make Tips
Poetic heart phrase: 1: Cut the tenderloin slightly smaller to make it more delicious. 2: The batter should not be too thin. If it is thin, it will not hang on the meat strips. (It can be a little thicker than silk) 3: When you put it in the pan for the first time, put it in strips and do not pour it down. 4: If you add more ketchup, you can use water starch to thicken it. That way, the ketchup will have a stronger flavor.