sweet and sour pork

By BerryBarton

sweet and sour pork
Where is sweet and sour pork loin? Many friends have this question, but since the consumption of sweet and sour pork loin is very common across the country, people are not sure where it is from. However, due to the different practices in various places, they are divided into four flavors of sweet and sour tenderloin: Zhejiang, Henan, Sichuan, and Shandong. I only discovered that sweet and sour tenderloin has many colors and flavors after I came to Chengdu six years ago. Each family has its own practices, and each family has its own flavor. Some are yellow, some red, and some orange-red. The taste is mostly salty and sweet, sweet and sour, and mainly sweet. I also like eating sweet and sour tenderloin very much, so I learned a lot of recognized methods and summed up my own method of making sweet and sour tenderloin, hoping to help friends who like to eat this dish.

Recipe Recommendations

  • tenderloin One catty
  • flour a
  • starch moderate
  • bread crumbs moderate
  • eggs one
  • ketchup according to personal taste
  • white granulated sugar according to personal taste
  • white vinegar moderate
  • black pepper moderate
  • cooking wine two spoonfuls
  • chicken essence a spoonful
  • oyster sauce a spoonful

Steps for sweet and sour pork

  • Make step 0
    1
    Prepare ingredients, tenderloin, bread crumbs, eggs, flour, starch.
  • Make step 1
    2
    Cut the tenderloin into strips, not too big, just medium.
  • Make step 2
    3
    Marinate with salt, cooking wine, and black pepper for 20 minutes.
  • Make step 3
    4
    Beat the eggs evenly.
  • Make step 4
    5
    Put a small amount of flour and starch in the egg mixture and beat it into a paste. Don't just hang it thinly on the meat strips.
  • Make step 5
    6
    Add the marinated tenderloin strips and stir evenly with your hands. Make sure to put flour paste on each strip.
  • Make step 6
    7
    Sprinkle bread crumbs and starch on the loin meat wrapped in egg liquid, until each strip is independent and not sticky.
  • Make step 7
    8
    After the oil is hot, start frying the wrapped tenderloin and turn on low heat.
  • Make step 8
    9
    Fry until light golden brown and remove from the pan.
  • Make step 9
    10
    Don't stop the heat, continue to heat until the oil is red, turn on a small torch and put the light yellow tenderloin strips that were fried just now into the pan and fry them again until golden and out of the pan.
  • Make step 10
    11
    Seasonings: ketchup, white vinegar, chicken essence, salty salt, oil consumption, white sugar. Depending on personal taste, if you like sour, you can add more white vinegar, and if you like sweet, add more white sugar. You can do this according to yourself.
  • Make step 11
    12
    Leave the oil at the bottom of the pot and stir-fry the onions, ginger and minced garlic until fragrant.
  • Make step 12
    13
    Pour in the prepared tomato seasoning, pour in a bowl of pepper water, turn on low heat and start cooking.
  • Make step 13
    14
    Cook until bubbles appear, and start adding the fried fillet strips.
  • Make step 14
    15
    Stir fry, add white sesame seeds, and stir fry back and forth until each strip is stained with ketchup.
  • Make step 15
    16
    Serve, can you resist such delicious sweet and sour tenderloin?
  • Make step 16
    17
    Are cucumbers and tomatoes used to serve the dishes around? Is it the same as those bought outside?~ The taste is crisp on the outside and tender on the inside, sweet and sour, and it is very delicious.
  • Make step 17
    18
    finished good drawing
  • Make step 18
    19
    finished good drawing

    • sweet and sour pork Make Tips

    Don't put too much egg dough in the paste, because as long as you stand thinly on the fillet strips, I grabbed a handful of starch and a handful of flour

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