sweet and sour pork

By RutheKuhn

sweet and sour pork
This is the "golden ratio" sweet and sour pork loin ~~~ Come and try it

Recipe Recommendations

  • tenderloin appropriate amount
  • egg white appropriate amount
  • starch appropriate amount
  • garlic appropriate amount
  • pepper appropriate amount
  • white sugar appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount
  • ketchup appropriate amount
  • white vinegar appropriate amount

Steps for sweet and sour pork

  • Make step 0
    1
    Cut the washed meat into rectangular strips as much as possible. Stir well with salt, cooking wine, white pepper, and monosodium glutamate, and marinate for later use.
  • Make step 1
    2
    Make a paste, this step is very important! The ratio of starch: flour: water is 2:4:8, add some egg white and beat evenly for use.
  • Make step 2
    3
    The golden ratio of sweet and sour sauce, the ratio of sugar: vinegar: ketchup is 3:3:2.
  • Make step 3
    4
    Dip the fillet with a small amount of dry starch (shake, not too thick) and dip it into the 2-medium paste. Heat the oil until it is 50% hot (no green smoke on the surface, rolling slightly). Put the meat strips into the pan one by one, fry them until a bright yellow color, and remove them.
  • Make step 4
    5
    Heat the oil until 80% heat (there is green smoke on the oil surface) and fry all the loins in the pan until golden yellow, remove and control the oil.
  • Make step 5
    6
    Leave the oil in the pan, change the heat to low, and add garlic slices to choke the aroma. Pour sauce 3 into the pan, add a little salt when it bubbles (to bring out the sweetness) and continue to simmer slowly over low heat until thick.
  • Make step 6
    7
    At this time, quickly pour the meat and turn evenly.
  • Make step 7
    8
    Starting the pot... It is said to be the favorite China dish of foreigners, and the children also love it.

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