Chinese Food
Sweet and sour pork tenderloin
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Cooking ingredients
Cooking Steps
Step1:Pork tenderloin is first sliced into thin slices, and then sliced into thin strip
Step2:Mix pork tenderloin with a little salt, a few drops of cooking wine, a little pepper and a little oil. Marinate for 15 minutes. (also remember to add an egg white to mix well
Step3:Use 3 tbsp. 1 / 2 tbsp cornflour, 1 / 2 tbsp sugar and 1 tbsp vinegar One point five Spoon water into sauc
Step4:In the marinated pork tenderloin, add about 50g corn starch (cornstarch)
Step5:Grasp well with your hands. Let each tenderloin be fully coated with raw meal
Step6:Heat the oil in the pot to 120 ℃ and put the meat in it. Put a piece of meat in the pot first. The meat can float immediately. That means the oil is hot enough
Step7:When you put the meat in the pot, you should separate the strips of meat, or they will all stick together. Keep the fire on all the time. Fry the meat until it's golden. Then you can take it up and drain the oil
Step8:Pour out the oil in the small pot. Leave some in the pot. Pour in the sauce and boil over low heat
Step9:Turn off the heat after the sauce is boiled. Pour in the cold sirloin. Mix well. Let each sirloin be covered with sauce
Step10:After loading the dishes, sprinkle the scallion on the table to eat
Step11:Here. Look at the close-up.
Cooking tips:Share according to experience - 1 - when marinating pork tenderloin, please add egg white to marinate. The meat will be tender and smooth; 2 - corn starch should make each meat stick evenly with flour; 3 - the oil temperature must be high enough to get into the pot. You can put a piece of test temperature first, and it can float up immediately; 4 - before you get into the pot, it is best to separate the meat strips first, because with egg white added, corn starch added, they will stick together. First, they will not separate I'll be in a hurry when I'm cooking. Don't pour them all in together. They will stick together. 5 - keep the fire burning all the time, so the frying time is very short. When you see the meat turning yellow, you need to scoop it up; 6 - turn off the fire after the sour and sweet juice is cooked, and then pour in the tenderloin meat. Mix it up quickly, so as to keep the meat crisp. There are skills in making delicious dishes.
