Moreover, the proportion and method of sweet and sour juice are meticulous, sweet and sour, and everyone loves it, suitable for all ages.
Sweet and sour tenderloin is a common practice. Master the proportion of sweet and sour juice and pasting skills to make it sweet and sour, crisp but not soft.
Prepare a large piece of pork tenderloin and several cloves of garlic, and cut the pork tenderloin into strips of about 2 cm. Thick slices of meat should be sliced first and then cut into strips.
Put the cut tenderloin into a small pot.
Garlic is squashed and then cut into small pieces.
Now put a spoonful of salt, a small amount of monosodium glutamate and an egg white in the shredded pork, and stir it in one direction by hand to make the shredded pork tasty.
Add a spoonful of starch and a spoonful of flour, and continue to stir in one direction until the shredded pork is large, which can also lock the moisture in the shredded pork.
If the strips are too dry, add a little water and finally pour a little vegetable oil. Stir-fried shredded pork with a little vegetable doesn't stick together easily.
Then let it stand for a period of time, about 10 minutes, so that the meat strips are fully flavored.
Next, stir-fry the tenderloin, heat the oil in the pot, and when the oil is heated to 50%, put the tenderloin into the pot and scrape it occasionally with a spoon.
Turn off the fire before putting the meat strips, so that the meat strips put in first will not be cooked, and the meat strips behind will not be cooked.
The tenderloin will slowly change color, from white to golden yellow. This process is often pushed with a spoon to avoid the fillet sticking to the pot. Stir-fry the tenderloin, remove the tenderloin after discoloration and oil control.
At this time, the taste of tenderloin is not crisp. Next, let's fire again. When the oil temperature rises to 70%, pour the tenderloin into the pot and fry it again. Pay attention to the heat when frying. Don't be too angry.
The frying time is not long, and the dry oil can be fished out in about half a minute. Second, stir-fry the tenderloin until it is tender and crisp.
Next, prepare the sauce, put a little water in the pot, then add tomato sauce, add 50 grams of white vinegar and 40 grams of sugar, and stir to melt. I put a little more white vinegar, which tastes a little sour. The ratio of white sugar to white vinegar is basically one to one.
If you like sour things, you can put 50 grams of white vinegar and 40 grams of sugar. If you like dessert, you can put less white vinegar and more sugar. It is also right to do it at home by yourself.
Add 2 grams of salt and continue stirring to melt it. When the sauce is thick, add minced garlic and stir a few times.
Then add the fried tenderloin, stir fry quickly, and let the sauce evenly wrap around the tenderloin, and serve.
Ok, this sweet and sour fillet is ready. Crispy outside and tender inside. There is a sweet and sour taste, and you can't forget it once. If you don't eat enough, it will take a few seconds to serve.