Chinese Food
Sweet and sour tenderloin
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Cooking ingredients
Cooking Steps
Step1:Cut pork tenderloin into thick slices first. Pat the flesh tissue with the knife side. Then cut into thick tenderloin strips. Sprinkle a small amount of salt and chicken essence to marinate first.
Step2:Take some potato starch. Pour in water to make potato starch absorb enough water. At this time, potato starch slurry will be very hard. Use spoon or hand to stir it constantly.
Step3:Put the former fillet into it and grasp it well. Make sure to wrap the meat in the paste.
Step4:Put more oil in the pot. Heat it to 80% heat (put chopsticks in the oil. Bubbles will appear next to it). Fry one piece of pork tenderloin.
Step5:When frying until the skin is crisp, use a leaky spoon to remove the meat. First place it aside for a while. Then heat the oil again. Put the sirloin meat that has been fried once again into the frying again. Fry until the surface is golden, and then remove the drained oil again.
Step6:Mix tomato sauce, white vinegar, sugar, etc. and dry the pot. Pour in the sauce quickly. Thicken the sauce with a spoon while cooking. Turn off the heat. Quickly pour in the tenderloin. Turn over the sauce and wrap it around the meat, then leave the pot immediately.
Cooking tips:1. Use of raw materials. Potato starch should be used for the paste hung on the body. Other starch paste will not taste so crisp. 2. The oil temperature of fried meat is 80% hot. If you judge, the chopsticks will bubble around the oil. 3. The meat needs to be fried again. Only when the skin is fried twice can it be colored and crispy. 4. To ensure the crispness of the skin, turn off the fire immediately after the sauce is made. Turn off the heat and then pour in the sirloin sauce. There are skills in making delicious dishes.
