Tomato sauce version of sweet and sour pork loin
There is a traditional version of sweet and sour pork loin with rock sugar and balsamic vinegar, which can be referred to as sweet and sour pork ribs, and a ketchup version. The previous steps were not much different, but the concoctions were different. The traditional one is more Chinese, with clear sweet and sour colors, and more rich, salty and fresh. Ketchup is more Western, sweet and sour, and can be eaten as a snack.
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Tomato sauce version of sweet and sour pork loin
1
Raw material diagram. If you want the fillet to cut well, put it in the refrigerator and freeze it hard.
2
Shred the fillet, marinate with salt, pepper, egg white shredded ginger for ten minutes.
3
Sprinkle the starch and scrape it with your hands until all the tenderloin is stained with the starch and is scattered and does not stick.
4
After frying slightly brown in an oil pan, take out. The oil will not cease fire. Put in again and fry until golden brown.
5
After pouring out all the oil, there will be enough oil on the pan. Add the ketchup, sugar, and sesame seeds together over low heat and stir fry to create small bubbles.
6
Put in half a bowl of water and simmer until the soup is rich. Add the shredded pork from step 4 in and mix well. (I forgot to take the picture).Tomato sauce version of sweet and sour pork loin Make Tips
Next words: 1. It is better to cut the frozen tenderloin into evenly shredded slices. 2. When mixing the starch, be patient and sprinkle slowly. In this way, you can get loose fillet without wasting starch. 3. To fry the fillet, you need to use the secondary double frying method, which is to fry it slightly yellow in high heat for the first time, fish it out, heat the oil until it smokes, quickly pour it in and fish it out.