Chinese Food
Home style pan fried pork
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Cooking ingredients
Cooking Steps
Step1:Cut the tenderloin into larger pieces with a little thickness (better cut with a little freezing
Step2:Marinate with some cooking wine and salt. Pat on a layer of dry starc
Step3:Chopped garlic, chopped green onion and ginger, shredded carro
Step4:One tablespoon of raw soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one tablespoon of cooking wine, one point of salt, one point of sesame oil, one point of chicken powder, and one bowl of mixed sauce (put more vinegar if you like sour taste, and put more sugar if you like sweet taste. We don't die from the dogma
Step5:The fillet is then pasted with starch. Fry in a 70% hot oil pan. After the meat is set, remove it
Step6:I'll fry it again. If you like it, you can fry it more. I'm not afraid to fry it too dry. It's just crunchy
Step7:Put a small amount of oil in the pot. Stir fry the garli
Step8:Stir fry shredded green onion, ginger and carro
Step9:Put in the sauce. Put in the meat slice
Step10:Sprinkle with coriander. Let each piece of meat be covered with sauce
Step11:Enjoy it out of the po
Cooking tips:Take a layer of dry powder first and then stick on the starch paste. It can prevent the dregs from falling off when frying. Re frying once is the most important step to make the meat crispy. Why the fried food in the restaurant is so crispy? Most of it is the result of re frying once. When making the sauce, you like to put more vinegar in the sour mouth. You like to put more sugar in the sweet mouth. You can master the taste. There are skills in making delicious dishes.
