Chinese Food
Sweet and sour sirloin
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Try it for the first time. It's not too good. Do it again another day
Cooking ingredients
Cooking Steps
Step1:Cut pork tenderloin into long strips with thick fingers. Add a little salt. Marinate with 1 tbsp cooking win
Step2:In a small bowl, put 2 tbsp vinegar, 3.5 tbsp sugar, a little salt, starch, water and starch into the water, and then mix them together to make a sauce sauce
Step3:Add some water to the starch and then add some egg white. Mix well to make a thick paste. Hang the pickled pork loin paste for later use
Step4:Put a little more oil in the pot. Heat it to 80% oil temperature. Put in the paste. Fry until the surface turns white and remove. Pay attention not to put the meat into the oil pot together, but one by one. Do not put too much at a tim
Step5:Fry all the meat strips. Drain the oil
Step6:Keep heating the oil in the pot. When the oil temperature rises to 90% again, fry the meat in half until it is golden on the surface. Remove it. Then continue to fry the other half until it is golden on the surface
Step7:Drain all the meat strip
Step8:Keep the bottom oil in the pot. Heat the tomato sauce and stir fry until the oil is red
Step9:Add the sauce prepared befor
Step10:When the sauce thickens and turns red and bright, add the fried strips of meat and quickly mix them out of the pot
Cooking tips:1. The paste used to hang the meat sticks should not be too thin. It is better to adjust the paste to chopsticks when there is resistance. 2. When frying the meat for the first time, use chopsticks to hold one root and put it into the oil pan. There is not much oil in the family, so don't put too much in each frying. About 6.7 pieces should be put together at one time. Do not turn the meat after it is put into the pot. After a while, the meat will float up by itself after it is crusted. If you turn it with chopsticks, it will stick to the pot instead. 3. Because after the first frying, the meatloaf will not stick together again. So when the meatloaf is fried again, it is OK to divide all the meatloaf into two parts and fry until golden. 4. The frying time should not be too long. The oil temperature should be well controlled. Two times of frying is to make the meat have a tender taste. 5. At last, when the meat is coated with sauce, the action should be fast. Stir quickly to make the meat evenly coated with sugar and vinegar juice, and then immediately out of the pot. 6. Make sweet and sour dishes. The proportion of sweet and sour is very important. This time, I
