Chinese Food
Sweet and sour sirloin
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It's new year's day soon. Last year, my husband's cousin came to my house to eat sweet and sour pork tenderloin. Unfortunately, I couldn't do it at that time. She's far away in Yunnan. I say next time. This is the year. Specially learned to cook this dish for her. I hope she will be satisfied when she comes this year
Cooking ingredients
Cooking Steps
Step1:Tear off the white film of the tenderloin. Cut into strips of meat that are finger thick and thin. Add a little salt. Mix a tablespoon of cooking wine and marinate.
Step2:Take a bowl. Put two teaspoons of vinegar, three teaspoons of sugar, some starch, and mix with water to thicken the sauce. Don't have too much starch. Otherwise, the soup will be too thick and caked at the end.
Step3:Mix the starch with water. Add another egg white. Mix well. Form a thick paste. Don't be too thin. Put in the tenderloin.
Step4:Heat up the oil in the pot to 70% heat. Put the meat into the pot one by one with chopsticks. Don't put too much in the pot to avoid adhesion. Fry until the skin is white and you can get it out.
Step5:Heat the oil to 90% of the heat after frying. Fry the sirloin twice. Remove it in golden color.
Step6:Keep the bottom oil in the pot. Stir in tomato sauce and stir fry the red oil. Pour in the thickening juice. When the soup becomes thick, red and bright, pour in the sirloin. Quickly stir fry and color evenly. Out of the pot.
Step7:Well don
Cooking tips:1. Do not cut the tenderloin too thin. It will be very dry when fried. 2. The starch paste in the third step should not be too thin. It should be able to hang on the tenderloin. When mixing, chopsticks are difficult. 3. The oil temperature should not be too low during the frying process. Too long frying time will also make the meat tender. It's fried twice to make it crispy on the outside and tender on the inside. There are skills in making delicious dishes.
