Chinese Food
Sweet and sour sirloin
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Sweet and sour sirloin is one of our family's favorite dishes. The reason is that I like it. As long as I have this dish, I can eat several bowls of rice. After growing up and leaving home, it's hard to taste my mother's craft again. So I tried to restore my mother's taste in my own way. Unexpectedly, it has become my specialty. I believe you can learn it if you are smart.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Wash pork tenderloin, cut into strips, add cooking wine and salt, and marinate for about 15 minutes.
Step3:Mix the starch into paste. Hang the paste on the meat strips. It is suitable to wrap the meat slices evenly with a layer of starch paste which is not too thick.
Step4:Heat the pan and pour in the oil. When it's 70% hot, fry the pork tenderloin in the pan until the surface turns slightly yellow. Remove and control the oil. Pour the fried pork tenderloin into the pot again and fry again. When the surface is golden, take out the oil control.
Step5:Take a small bowl. Put soy sauce, Jiale thick soup, salt, white vinegar, sugar, starch and a little water into the sauce.
Step6:Add a little oil to the pot. Add in the ginger and garlic and stir until fragrant. Add in the sauce and heat. Pour in the fried sirloin and stir fry for sauce.
Step7:When the sweet and sour juice is evenly wrapped on the ridge, you can leave the pot and sprinkle some chopped green onion. After leaving the pot, the loin meat covered with sauce is more delicious and full-bodied because of the addition of thick soup treasure. It's sweet and sour.
Step8:Enjoy the delicious food
Cooking tips:1. Pork tenderloin is the meat on the inner side of the pig's spine. It is strip-shaped and very tender. In the process of cooking, pay attention to the knife processing. The tenderloin cannot be cut too thin. Otherwise, it will become hard after high-temperature frying, which will affect the taste. 2. In the middle of making sweet and sour ridge, use Jiale thick soup treasure as one of the raw materials of the sauce. Because thick soup treasure is paste like solid, it is suggested to treat it into small particles with a spoon or knife first, and then mix it fully. It is easier to mix and make it open. The characteristics of thick soup treasure is to make the sauce thick, fragrant and smooth, fresh and refreshing. There are skills in making delicious dishes.
