Chinese Food
Sweet and sour tenderloin
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Cooking ingredients
Cooking Steps
Step1:Cut pork tenderloin into long strips with thick fingers. Add a little salt. Marinate with 1 tbsp cooking win
Step2:Put 2 tbsp vinegar in small bowl. Sugar Three point five Spoon. A little salt. Starch. Add water and starch into the mixture and stir well to make sauce.
Step3:Add some water to the starch and then add some egg white. Mix well to make a thick paste. Hang the pickled pork loin for use.
Step4:Put a little more oil in the pot. Heat it to 80% oil temperature. Put in the paste. Fry until the surface turns white and remove. Pay attention not to put the meat into the oil pot together, but one by one. Do not put too much at a time.
Step5:Fry all the strips. Drain.
Step6:Keep heating the oil in the pot. When the oil temperature rises to 90% again, fry the meat in half until it is golden on the surface. Remove it. Then continue to fry the other half until it is golden.
Step7:Drain all the strips.
Step8:Leave the oil in the pan. Heat the ketchup and stir fry until the oil is red
Step9:Add the sauce you prepared.
Step10:When the sauce thickens and turns red and bright, add the fried strips of meat and quickly stir them out of the pan.
Cooking tips:1. The paste used to hang the meat sticks should not be too thin. It is better to adjust the paste to chopsticks when there is resistance. 2. When frying the meat for the first time, use chopsticks to hold one root and put it into the oil pan. There is not much oil in the family, so don't put too much in each frying. Put it about once Six point seven Fry the roots left and right together. Do not turn the meat after it is put into the pot. After a while, the meat will float up by itself after it is crusted. If you turn it with chopsticks, it will stick to the pot instead. 3. After the first frying, the strips will not stick together again. So when frying the strips again, it's OK to divide all the strips into two parts and fry them until golden. 4. The frying time of the meatloaf should not be too long. The oil temperature should be well controlled. The purpose of twice oiling is to make the meatloaf have the taste of external scorch and internal tenderness. 5. When wrapping the sauce on the meat strips, move quickly. Stir quickly to make the meat strips evenly wrapped with sugar and vinegar sauce, and then get out of the pot immediately. 6. Make sweet and sour dishes. The proportion of sweet and sour is very important. This time, the sugar
