Chinese Food
Sweet and sour pork tenderloin
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Sweet and sour pork tenderloin is a very popular home and banquet dish because of its sour and sweet taste and appetizer. Always make sweet and sour pork ribs. Duan'er. I think this idea needs to be changed. Today, I give the sweet and sour ridge a beautiful shape of exploding the sky. It is in response to the famous poem peony Fang by Bai Juyi, Peony Fang, peony Fang, golden core blooming Ruby room. I believe that this sweet and sour pork tenderloin named natural flavor of the country will be a great feast for you.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - tenderloin - 1 piece. Wash thoroughly. Cut lengthwise from the middle of the tenderloin. Then cut into pieces with the thickness of coins.
Step2:With white pepper 1.5g Mix 2G salt and 2 tablespoons cooking wine and marinate for about 15 minutes.
Step3:Beat up the whole egg. Cover the marinated meat slices with the egg mixture. Dip the meat slices covered with egg liquid into a layer of dry starch. Wrap them evenly and pat them firmly.
Step4:Heat the oil to 60% of the heat. Fry the meat slices. The shell is light yellow and the oil is removed for control. Add a proper amount of cool oil to the pot, and then raise the oil temperature to 80% of the heat again. Put the meat slices into the pot and fry again. Stir the meat slices with a leaky spoon. When the sound of sand is heard, the shell is very crisp. Quickly remove all the meat slices. Control the oil.
Step5:Put the fried fillet on the plate and put it in the shape of peony flower.
Step6:Mix bowl juice - 110g ketchup, 20g sugar, 2 spoons white vinegar, 1 spoonful cooking wine, 5g salt, and proper amount of water. The amount of water should be controlled according to the amount of ridge. In general, it should not be too little. It is better to have enough juice evenly.
Step7:Boil sauce - pour a little oil into the pot. When the oil is hot, pour the just mixed bowl of sauce into the pot. Boil over medium heat. Stir constantly with a shovel here. When the sauce begins to bubble, slowly pour in the pudding powder. Stir it evenly with a spatula on one side. Scoop up the sauce and observe the consistency. It is better when it is close to the concentration of the concentrated juice you usually drink. Turn off the heat at this time. Pour the sauce evenly on the ridgels with the shape set in advance.
Step8:Peony Fang, peony Fang, gold core and Ruby room.
Step9:Thousands of red Yingxia are rotten, and hundreds of red branches are shining brightly.
Step10:When the wind doesn't make a musk bag, it's the first time to open a beautiful section.
Step11:The fairy Qi tree is white and colorless. The peach blossom of the queen mother is not fragrant.
Step12:Su Lu is light and purple. The sun shines red.
Step13:The red and purple color is light and deep. The back ten thousand state is low.
Cooking tips:1. It's better to freeze the tenderloin slightly before cutting. It's better to cut it a little harder. 2. Don't dip the meat slices too thick with starch. They should be even and compact. Only in this way can the fried meat have a layer of crispy shell. 3. The oil temperature should not be too high during the first explosion. 4. The oil temperature shall be high during the re explosion, and the oil shall be blasted rapidly and at high temperature. If you hear the sound of rustling when you use the spoon, pull it out immediately. 5. Without the authorization of the author, please do not reprint or steal the pictures in any form. thank you. There are skills in making delicious dishes.
