Sweet and sour tenderloin is one of the traditional specialties in China. It's home cooking in many places. This dish is mainly pork tenderloin, with seasonings such as flour, starch and vinegar. After cooking, the skin is crisp and the inside is smooth and tender, which makes people feel sweet and sour and has a big appetite. The main ingredient can be whole egg paste or gouache paste, depending on the main ingredient and region.
Sweet and sour tenderloin is one of the classic traditional dishes in China. On September 20 18 18, Chinese cuisine was officially released in Henan Province, and sweet and sour tenderloin was rated as one of the top ten classic dishes in Shandong. The juice of sweet and sour tenderloin should be mixed well, mixed well before entering the pot, and eaten immediately after heating. When the soup thickens, add the fried tenderloin. The flavor types of burnt vegetables can be sweet and sour, salty and fresh, hot and sour, etc.
Matters needing attention in making sweet and sour tenderloin:
When processing pork tenderloin, you must remove the tendons, otherwise it will be difficult to cut and taste bad. The tenderloin should be cut obliquely, which can not only ensure the integrity of the tenderloin, but also eat it without clogging. Pork tenderloin must be cooked before eating, because sometimes there are parasites in pork. The meat quality of sweet and sour tenderloin should be lean meat, so it tastes better.
When cutting pork tenderloin, try to ensure that the meat pieces are the same size, so that the fried color will be more uniform. When preparing sauce, the ratio of sweetness and acidity can be adjusted freely according to different tastes. The processed ingredients must be clean, especially the meat, without peculiar smell, bloodshot or hair. The oil fried with meat strips can be used for cooking after filtering.