How to make sweet and sour tenderloin at home, crisp but not soft, sweet and sour, suitable for all ages? Sweet and sour pork tenderloin, the chef teaches you the detailed method, crisp but not soft, sweet and sour. Sweet and sour pork tenderloin is a very traditional traditional specialty food in Xian Yi, which is very popular in all regions. I think everyone has eaten it, especially children, and they especially like the taste. Sweet and sour is moderate, and you won't feel particularly tired if you eat too much. The meat inside is tender and delicious.

Speaking of cooking cold sugar dishes, I'm at ease now. I think the key is to match a delicious juice, which is the most important thing. After learning the sweet and sour tenderloin, you can also make sweet and sour pork chops, sweet and sour tofu, sweet and sour carp and so on. Adults and children like to eat analogously.

However, how to make a sweet and sour tenderloin that is crisp and not soft, sweet and sour, not greasy, delicious and comfortable? In fact, the method is very simple, but many people have not mastered the correct operation steps. Today, the chef will share the detailed methods, and easily fix this dish, so that people of all ages in Xian Yi can't stop.

Sweet and sour tenderloin needs food: tenderloin, wheat flour, tapioca starch, raw eggs, salt, black pepper, sugar, tomato sauce, white rice vinegar, rice wine, sesame seeds and vegetable oil.

Step 1: We prepare a piece of tenderloin, cut the tenderloin into strips, put it in a bowl, then add a proper amount of black pepper and rice wine to the bowl, then remove a little salt, grab it evenly and marinate it.

The second step is to prepare a sauce in advance, which is actually the core of this dish-sweet and sour sauce. Prepare a bowl in advance, add 1 tablespoon flour, 2 tablespoons white rice vinegar, 3 tablespoons white sugar, 4 tablespoons tomato sauce and 5 tablespoons water. After all the ingredients are added, stir them evenly with chopsticks, and you're done.

Step 3: Prepare a batter, add 15g flour and starch respectively, then beat an egg, add a little cold water, and fully stir until there is no powder. After the tenderloin is marinated, everyone puts it in the batter and hangs a layer of paste evenly.

Step 4: Pour a certain amount of vegetable oil into the pot. When the oil temperature is high, fry the tenderloin one by one until it turns yellow and solidified, and then take it out. However, this time is not over yet. If the sweet and sour tenderloin is crisp and does not soften, it needs to be fried again. When the oil temperature in the pan is high, pour in the tenderloin and fry again for about 10 second.

Step 5: There is a little oil left in the pot, and then pour in the sauce just now, which is actually the bowl of sweet and sour juice. Stir-fry until it becomes thicker, then pour in the tenderloin and let it be evenly covered with sauce. Finally, sprinkle a small amount of cooked sesame seeds on it, mix well and take out the pot.

Tip: The key step of 1 is to fry the tenderloin again. To taste sweet and sour, the most important thing is to mix a sweet and sour juice according to my above ratio.