Pork tenderloin

Proper amount

Eggs (of hens)

Proper amount

Gordon Euryale seed powder

Proper amount

brown sugar

Proper amount

vinegar

Proper amount

salt

Proper amount

Sichuan pepper

Proper amount

step

1. Slice pork tenderloin, add salt, wine and pickled pepper. After the pork tenderloin is tasted, take a pot and moisten it with a little water, and put the meat in it. Because it was very dry without any water, all the milling tasks were handed in at this time! Here! Chicken! Eggs! Don't use too much water, just a little, and it's best to use eggs all.

2. Put oil in the pot and bring it to a boil.

(The oil temperature must be high! This is grandma's trick! Eggs and oil temperature are the key to determine whether crispy meat is crispy in the end! )

Fry the meat in the oil pan (see that iron scratch? That's my grandfather's magic weapon when he walked in the rivers and lakes to set up banquets for others! It's the first time for me to see it, too, which means I'm up ~) Fry until the color is golden, and just knock it. Stir-fry for a while and take out the pot.

4. Hold the pot.

Generally, you can eat it while it is hot at this time, which is also my favorite food when grandma is around. Better than fried chicken from KFC and Dicos 1000 times! But today is about sweet and sour crispy meat, so go on!

This step is called changing the knife, that is, cutting the fried crispy meat into small pieces of the same size. Because fried crispy meat is hot, let's do something else first.

6. Sweet and sour crispy meat can use white sugar, but my grandmother said that brown sugar is darker and more attractive. My grandmother bought homemade brown sugar from an old man. I tasted it and it was much more authentic than the supermarket! ?

Chop up the brown sugar

7. Put the brown sugar into the pot, add a little water, and then add vinegar. Grandpa, as an old cook for so many years, even the method of adding vinegar is so simple and rude, and the taste is just right, which is beyond our reach. ?

So regarding the proportion of sweet and sour, he answered me like this: Add while tasting!

8. Sugar water is boiled into juice, and when it can be pulled out, crispy meat can be served. This one in the picture needs to be cooked a little more. )

This step is also the key for me to watch him do this time. I failed to pull the silk at home several times before, so that the apples I pulled out were laughed at for so many years!

9. Stir-fry the crispy meat in the sugar juice and wrap a layer of sugar on the fruit. When the juice is almost dry, you can boil the pot.

10. Open the pot