Cooking Steps

1. 

   Step1:Prepare the ingredients. Pork tenderloin. I only used half of them to make a large plate of pot meat.

2. 

   Step2:First, cut the ridge into a large piece with the thickness of one dollar coin.

3. 

   Step3:Put the sliced tenderloin on the cooking wine, pepper and a little salt to marinate.

4. 

   Step4:Mix the sweet and sour juice with salt, sugar, vinegar and lemon juice. If there is no lemon, you can also use some concentrated orange juice. It will have a light fruit flavor. Nothing can be omitted. It can be adjusted according to your taste.

5. 

   Step5:Mix the starch with water. Stir in half a spoon of oil and let it mix well for a few minutes.

6. 

   Step6:It's a mixed starch paste. It can't be too thin. If you can't judge the dry degree of the batter, you can take a piece of meat and try it. If the batter can cover the meat evenly, it's just right if it doesn't take off the pulp.

7. 

   Step7:I tried this with a piece of meat. I think it's just good.

8. 

   Step8:Put all the marinated meat slices into the starch paste and mix them. When the oil is heated to 60%, you can fry the ridge wrapped in the starch paste with one piece by hand until it is slightly yellow. Then, when the oil pan is heated to 7.5%, you can fry the meat slices in golden yellow.

9. 

   Step9:It's fried meat. The skin must be crisp.

10. 

    Step10:Put a little oil in the frying spoon. Stir fry the onion and ginger in the bottom. Put tomato sauce in the bottom. Cook the sweet and sour juice. Quickly put the fried pork tenderloin in the bottom and turn it over for several times to get out of the pot. Isn't it very attractive? It's declared here that the picture has never been painted with the beautiful picture P. the original color is oh.

11. 

    Step11:Some friends can't understand the raw meal and starch, so they pay me the raw meal for this dish. It's OK to use corn starch without me. Raw meal is starch. There are many kinds. Generally speaking, there are many kinds of corn starch - sweet potato flour, white potato flour, chestnut flour, corn flour, mung bean flour, etc. there are also broad bean flour. Because the varieties in each region are different.