Chinese Food
Sweet and sour sirloin
(155514 views)
Of our three daily meals, the most we eat is pork. There are different parts of pork. There are different ways to eat pork. For example, streaky pork is suitable for braised pork and stew. Pork chop is suitable for frying or baking. The glutinous point is used for mincing dumplings. The tenderest part of the pig and the best part of the taste. It must be the tenderloin. There are only two tenderloin on a pig. They are all lean meat. They are delicious whether they are sliced, diced, sliced, fried, fried or fried. Today, I made this sweet and sour pork tenderloin. There are also guobaorou, liurouduan, soft fried meat and so on in the Northeast cuisine. It also needs to be used. I think the sweet and sour sirloin in Shandong cuisine tastes the most authentic. It's not seasoned with ketchup, but with vinegar and sugar. This is also the traditional method introduced here. The color of the finished product is golden, sweet and sour. It is not fishy and greasy. It's scorched outside but tender inside. Every time I serve it on the table, it's a CD. My family loves it very much. But to make this dish well, there are still some points to pay attention to. Let's have a look next
Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of ingredients first.
Step2:It's better to cut the pork tenderloin with a little freeze. Remove the fascia on the surface of the inner ridge of the pig. Cut the thick strips of fingers obliquely. Tip - as the saying goes, cut the beef crosswise and cut the chicken vertically. Cut the pork crosswise. If it is cut across, it is easy to scatter and break. It is not easy to jam teeth or scatter. The thickness of the strip is also very careful - not too thin, so as not to fry hard; not too thick, not easy to taste and fry through.
Step3:Pour cooking wine, soy sauce, pepper powder, chicken powder, ginger powder and a little salt into the meat. Marinate for about 10 minutes.
Step4:Then pour in starch and egg white. Mix well. Tips: when marinating meat, starch should be wrapped around the meat. It can not only ensure that the water in the meat is not lost too much, it will not become dry and hard, but also add smooth taste. How much starch to add. According to the state of the meat after grasping. Wrap the meat. Do not drop it. You can also add a little flour. In this way, the fried skin will be relatively thick. It looks like more meat. The general restaurant will do this.
Step5:While marinating the meat, mix the sugar, vinegar, starch, water and a little raw sauce to make sauce. Don't make the sauce too thick, or it will solidify too fast in the pot. The paste is not fresh. As for the ratio of sugar and vinegar, it is usually 2-3. It can also be adjusted to 3-4. It depends on personal taste.
Step6:Heat the vegetable oil in a small pot. Heat the oil to 50-60% heat (about 160180 ℃). Put the fillet into the pot one by one. Stir while frying to avoid adhesion. Tips - there are many ways to judge the oil temperature. You can use chopsticks to put a piece of meat into the oil. If it floats immediately, it means the oil temperature is appropriate. If the meat sinks, it means the oil temperature is not enough. It needs to be heated for a while.
Step7:Take out the squeezed meat and put it on the oil absorption paper to absorb the remaining oil. Generally, fry twice. The first time, fry it until it is set and then take it out. The second time, fry it again. Fry the meat thoroughly. Fry the surface crispy.
Step8:Then we'll stir fry and thicken. Add a little oil to the pan. Stir fry the onion and garlic. If you want to eat meat and veggies, you can also stir fry the sliced cucumbers and carrots until they are broken.
Step9:Pour in the squeezed meat. Pour in the sauce made in step 5 along the edge of the pot. Stir fry quickly over high heat.
Step10:When the sauce becomes thick and transparent, it will become smoot
Step11:
Step12:
Cooking tips:A. starch for thickening. Generally, potato starch (potato starch, also known as cornstarch) and corn starch are used. Thicken with potato starch. Good color and texture. But the dishes will be thinner when they are cold. Corn starch will not have this problem. B. There are also simple water + starch and water starch with seasoning. Sauce is also a way to thicken. It's thin and transparent. It's also called glass thicken. C. Thaw pork tenderloin. It's best to thaw it at room temperature or cold storage. Don't wash it with hot water. It will lose instant protein and affect meat taste. There are skills in making delicious dishes.
