Chinese Food
Sweet and sour sirloin
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Cooking ingredients
Cooking Steps
Step1:Pork tenderloin 300g, cut into 0.5mm Two grams of salt, one spoonful of cooking win
Step2:Sugar Three point five Spoon 40g, vinegar 1 spoon 810g, starch 10g, water 30m
Step3:Tomato sauce 40g spar
Step4:25g of flour, 25g of starch and 50g of water should be used to grasp the submerged shredded meat evenly.
Step5:When the oil in the pot is 80% hot, fry the meat one by one. Don't turn it during the frying process, so as to avoid the slurry falling off. The meat will float after forming.
Step6:After frying, start the wok. Heat the oil to 90% of the heat. Then start the wok again and fry until it is golden.
Step7:After the pot is cleaned, pour in a small amount of oil again (the oil of fried meat is not available before, so as not to paste the pot). After the oil is hot, first pour in tomato sauce and stir fry until it is thick. Then add in the sugar and vinegar juice. Stir fry until the sugar and vinegar are combined.
Step8:Pour in the fried shredded meat. Stick the sauce evenly and quickly dish up.
Cooking tips:The ratio of flour, flour and water for wrapping meat is 1-1-2. This ratio is the most appropriate. The meat needs to be fried twice together, so it is crispy. I've modified the amount of vinegar. It used to be 2 spoons. Now it's 1 spoonful. It's not so sour. Because there's also sour taste in tomato sauce, and there's skill in making delicious dishes.
