Chinese Food
Sweet and sour pot pork
(73127 views)The meat is fragrant. Kazam - the crisp skin vibrates at the tip of the teeth. The sour and sweet sauce mix stimulates the throat. The soft and long taste is like a warm embrace. Life is not easy. Fortunately, there is love.
Cooking ingredients
Cooking Steps
Step1:Wash 300g pork tenderloin. Cut into 3mm thick slices. Add 7g salt, 1 spoon cooking wine, 1 egg, 100g starch and 100g water. Marinate for 15 minutes.
Step2:Sauces - 60g sugar, 90g white vinegar, 10g rice vinegar and 3G salt.
Step3:Heat up the oil pan to 160 ℃ (you can take a drop of batter and drop it into the oil. After floating, it indicates that the temperature of the fried meat has been reached). Fry the meat slices for about 3 minutes until they change color. Remove and cool them. In the same way, fry them for the second time. When they turn yellow slightly, remove and cool them. When they fry for the third time, the oil temperature needs to be burned to 180 ℃. Finally, fry them until they turn golden yellow. Remove them for standby.
Step4:Hot pot cold oil. Add some onion, ginger and garlic, stir fry. Add a little carrot and the second step of sauce. Stir over medium heat for a while. When the juice thickens, stir well the fried meat slices.
Step5:Sheng Chu, garnish with a few pieces of coriander, and finish the pot and baorou.
Cooking tips:Pork - rich in high-quality protein, microelements and some vitamins, this sweet and sour pot is my favorite way to stir fry meat. Although it's sweet and sour, it's very delicious. It's popular with children. Parents can collect it. It's good for their babies to eat and cook.
