Chinese Food
Sweet and sour sirloin (non ketchup version)
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Yesterday, I saw a hot search saying that people in the North must order a hard dish. Hahaha, this is a very hard dish. It's better to make. It's not difficult.
Cooking ingredients
Cooking Steps
Step1:Material preparation-1. Cut the pork tenderloin into thin strips with finger length of 1 cm wide. Add cooking wine and salt and mix them by hand. Add the whole egg and mix well. Add more starch and mix well. If it is too thick, add a little water. (paste) 2. Dice the cucumber, or use green beans instead. 3. Dice the garli
Step2:Pour the oil into the pot. When the oil temperature is about 78%, fry the tenderloin. When it's done, remove it and drain it. Then fry it again. When it's golden, remove it and control it. Don't fry it for too long. The meat will dry
Step3:Pour oil into the pot. Add garlic, vinegar and sugar (more). Add a little water and stir fry. Add soy sauce for color mixing. Add a little salt. Mix the taste and color, and then thicken. Add starch water to thicken. Add diced cucumber and tenderloin and stir fry to make the pot
Cooking tips:1. About hanging paste and sizing. This dish uses hanging paste. The whole egg is added. A lot of starch is put in. But the paste should not be too thick (not delicious). The material for hanging paste should be fried at a high temperature of about 78%; the material for sizing is added with egg white. Put a little starch to ensure that it can be hung on the raw material. The material for sizing is about 34% warm oil (lubricating oil). 2. The sweet and sour ridge of Shandong cuisine does not add tomato Sauce. Mainly use soy sauce to adjust the color. There are many southern dishes. If you want to add tomato sauce, you can add vinegar and sugar together in the third step to make delicious dishes.
