Chinese Food
Solar eclipse with sweet and sour pork tenderloin
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The tenderloin is wrapped in thick sauce. It's crispy outside and tender inside. When you eat it, you can feel the meat's firmness and tenderness. It's sunny in winter. When you drench it with sauce, you can eat it with white rice. It's really a very happy thing to eat.
Cooking ingredients
Cooking Steps
Step1:Beat 500g tenderloin with the back of a knife. Cut into strips. Add 1 tablespoon cooking wine, 1 / 2 teaspoon salt, a little white pepper and 1 egg.
Step2:Well done. Marinate for 20 minutes.
Step3:Coat the marinated tenderloin with proper starch and pat off the excess starch. Note - the usual way is to hang the batter, but it is easy to fail if the proportion is not good. For example, the paste is too thick, the taste is not good, the paste is too thin, and the meat is easy to age after frying. The secret of zero failure is to wrap dry powder directly. It can make the chops taste crispy and tender.
Step4:Heat up the oil until it's six minutes hot (about 160 ℃). Put in the pork tenderloin wrapped with flour. Fry it over medium and small heat until it's fully cooked. When the oil pan is nine minutes hot (about 190 ℃), fry it for the second time. Fry it over high heat until it's golden and crispy on the surface. Take it out for standby.
Step5:Leave a small amount of base oil in the pot. Stir fry in tomato sauce over high heat. Add a little white vinegar, half spoon salt and 1 spoon sugar. Add a little water. Then pour in a small bowl of water starch (water starch = 1-1). Turn the heat to thicken and collect the juice.
Step6:Stir fry the fried tenderloin. Wrap the tomato sauce evenly and turn off the heat to serve. Sprinkle a little cooked white sesame and jingcong silk. Finish with sweet and sour ridges in tomato sauce.
Cooking tips:There are skills in making delicious dishes.
