Chinese Food
Sweet and sour sirloin
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Sweet and sour pork tenderloin is a classic traditional dish. It is mainly made of pork tenderloin. It is wrapped with a layer of batter and fried with hot oil. It is seasoned with sweet and sour materials. It's a delicious dish with a good meal. Some chefs will use soup when cooking. I usually share the recipe and master a principle. It is the family cooking method. At home, I make food with the common ingredients in the public's home. In this way, more people can make food and enjoy the happy time brought by food. There are two key links in making sweet and sour pork tenderloin. One is the frying process of pork tenderloin. The other is how to mix the final sweet and sour juice and how to stir fry it? The pork tenderloin is usually wrapped in a layer of egg liquid first, then a layer of wet thicken. I feel that the thick paste is crispy when fried, but it needs to be fried several times. In this way, it can be burnt outside and tender inside. I use sugar, vinegar, raw soy sauce and oyster sauce as the main sauce. As long as I have a good proportion, this sauce can ensure that it is sweet and sour. -
Cooking ingredients
Cooking Steps
Step1:Wash pork tenderloin and cut it into pieces. Don't cut along the lines of the meat. Then the meat will be one by one. You can't cut the pieces of meat. So look after the lines of the meat before cutting. Use 50g starch and 50g water to mix a starch paste. Stick the sliced meat to the egg liquid first, then wrap a layer of wet starch paste. Then wrap a layer of dry starch in 50g dry starch (sorry, this series I forgot to take photos. I didn't remember to take photos until I fried the meat. I won't put the photos of this step here. I will fill in the pictures when I have time. Pour cool oil into the hot pot. When the oil is 50% hot, it will be fried. Spread the pork tenderloin wrapped in the paste and fry it in the pot. Don't stick it together. Slow frying with a small fire and the surface of the meat will turn yellow and float on the oil surface. Take out the hedgerow to control the oil. If you do too much at one time, you can fry it several times, but not too little. If the oil is too little, it won't work. After frying, adjust the fire to medium fire and fry agai
Step2:Fry until golden and drain. Fry several times until golden and crisp.
Step3:Then add the sweet and sour sauce. Cut the garlic into the top. Then pour all the ingredients into the bowl and mix well
Step4:Leave the oil in the pot until it is 80% hot. Pour the sauce into the pot and fry. When there is a big bubble in the middle of the sauc
Step5:Pour the fried pork tenderloin into the sweet and sour juice. Stir quickly, mix the sweet and sour juice, and then dish it
Step6:The final stir fried state of sweet and sour juice is crystal thick.
Step7:Out of the po
Cooking tips:As for the starch used for paste hanging, I suggest corn starch. Because the corn starch paste will be crispy when fried. Do not use sweet potato starch. Sweet potato starch is better for thickening when making soup. So different starches have different uses. Don't use them wrong. Vinegar can be used with vinegar or rice vinegar. The color of vinegar is darker. The color of rice vinegar is lighter. There are skills in making delicious dishes.
