Chinese Food
Home cooked sweet and sour pork tenderloin
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I've made a theory with my friends about the sweet and sour sirloin. Today's sweet and sour sirloin is made with tomato sauce. The original sweet and sour are white sugar and vinegar. The dishes come out in black brown. Only a few traditional chefs insist on using black vinegar to extract the acid. The sweet and sour pork tenderloin made of tomato sauce has a high color and good taste. It's also simple to not worry about the proportion of vinegar and sugar not affecting the taste. It's the popular cooking method now.
Cooking ingredients
Cooking Steps
Step1:Cut the loin into long strips. Add white pepper, salt and white wine to the loin and marinate for more than 10 minutes. Add eggs, raw powder and some water.
Step2:Mix evenly to us
Step3:Put oil in the clean pot. Test whether the oil temperature rises. Put one piece in. If the oil bubbles quickly, it means the oil temperature is appropriate.
Step4:All the tenderloin meat floats up, and the bubbles begin to decrease. Use chopsticks to clamp it up and make it hard. Then you can get it out for use.
Step5:Clean wok. Less oil. Add tomato sauce and garlic, stir fry until the color of tomato sauce is a little lighter. Mix the raw meal with water and pour into the pot evenly. Add some white vinegar.
Step6:Stir fry the tomato juice in the pan until it is thick. Pour in the fried tenderloin. Mix quickly and evenly.
Cooking tips:1. It's not recommended to fry the sirloin too long. It's best to keep it tender outside and inside. I've cut this a bit thick. It's better to look at it more carefully. 2. Don't put too much flour on the loin before frying. The meat fried with too thick flour doesn't taste good. It will be soft. 3. A little white vinegar is enough. 4. Last step. Be sure to wait until the tomato juice in the pot is just right before pouring the tenderloin. The tenderloin is not suitable for staying in the pot for too long. There are skills in making delicious dishes.
