Chinese Food
Sweet and sour sirloin
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Cooking ingredients
Cooking Steps
Step1:Prepare the right amount of tenderloin. Cut it into strips. You can carve a few fine lines first, which will make it more tast
Step2:Add some cooking wine and a little white pepper to remove the fishy smell. I don't like the ones with soy sauce. I think the color is too dark and ugly. Marinate for 1020 minutes
Step3:In the process of marinating meat, mix starch paste, starch, flour and egg with a little water to make a paste (it can be fried without adding water to make it harder. I want to keep the viscosity moderate. It's OK without adding flour, but it can't be used only with flour. If you only use flour, things will be splashed)
Step4:Fry it first. It's light golde
Step5:Deep fried to a deeper golden color. It's to make the crispy meat more tender. In fact, you can dip it into a dry dish or tomato sauce at this step. It's similar to the crispy meat in the sea bottom
Step6:Make sweet and sour juice - heat oil in a hot pot. Add tomato sauce, sugar, trace salt, proper amount of balsamic vinegar and a little water (our family only has Shanxi old vinegar. I'll add the old vinegar. It's just that the color looks deeper
Step7:Sheng pan... Sprinkle white sesame seeds. That's good..
Cooking tips:In addition, it should be noted that in the end, wrap the sweet and sour juice quickly, and the sauce is the sweet and sour tenderloin in the external coke. If you stew the small crisp meat for a long time, it will not be very crisp at last. There are skills in making delicious dishes.
