Chinese Food
Sweet and sour sirloin, crispy outside and tender inside
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Recently, the dish with the highest private message click rate is the sweet and sour pork tenderloin. Some children can't distinguish between the sweet and sour pork tenderloin and the pot meat sweet and sour pork tenderloin. The pot meat is the meat slice sweet and sour pork tenderloin. The main feature of the pot meat is that the pork slice crisp sweet and sour vinegar tenderloin has no requirement for the soup. The pot soup gravy should be wrapped in the meat. Don't excess the soup. Let's teach you how to make this sweet and sour sugar today Vinegar tenderloin
Cooking ingredients
Cooking Steps
Step1:Wash the pork tenderloin. Slice the meat crosswise first, then slice it and put it into a large bow
Step2:Add cooking wine and salt to the tenderloin. Mix well. Add flour and starch. Continue mixing until the surface of the meat is covered with a thin paste (if the meat is too dry, add a little water
Step3:Pour the seasoning other than water starch into the bowl. Mix well and reserv
Step4:Add oil in the pot. Heat it to 7 minutes (put some flour paste in the pot. The temperature is enough if there is a big bubble). Fry the bottom ridge until the surface is golden, then take out the oil control
Step5:Change the pot. Pour in the prepared sauce. Boil until it is bubbling, and then add the water starch. Mix well
Step6:Then pour in the fried tenderloin. Wrap the meat evenly in the sauce. Then add the sesame seeds to the plate
Step7:Don
Cooking tips:1. It's better to hang the pulp on the meat to form the noodle pulp. Too dry or too thin will affect the crispness of the meat. 2. The oil temperature of the fried meat must be well controlled. Otherwise, it will not be crisp. 3. The sour and sweet sauce should be boiled to thicken and then the fried tenderloin meat should be added. There are skills in making delicious dishes.
