Chinese Food
Sweet and sour sirloin
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I like sweet and sour pork tenderloin very much. But many of them are not authentic. Either the meat is not crispy enough or the syrup is not tasty. So I have tried many times. I succeeded at noon. Look up to the sky and roar...
Cooking ingredients
Cooking Steps
Step1:Cut pork tenderloin into small pieces, add wine, salt and marinate for about 30 minute
Step2:Making meat paste, corn starch, flour, 1-1, add an egg, add some water, adjust to thi
Step3:The meat is wrapped with a proper amount of dry starch. It is easier to wrap the pul
Step4:Even coatin
Step5:Heat the oil until it drips into the batter. Serv
Step6:It'll be crisper after you've fried it all again
Step7:Cut 5 pieces of garlic into minced garlic. Mix with 1 spoon cooking wine, 3 tablespoons vinegar, 4 tablespoons sugar and 5 teaspoons water in proportion to make juice. Heat up the oil in a hot pot and stir fry the minced garlic until fragrant. Pour in the mixed sugar vinegar juice. Heat it over high heat until it bubbles. Turn down the heat and boil it until slightly thick. Pour in the fried meat. Wrap it well
Step8:Done. It's delicious. It's just that the sweet and sour juice is a little less
Cooking tips:Garlic is very important. It is essential. The paste for wrapping meat should not be too thick. There are skills for frying and cooking.
