Its cuisine is Zhejiang cuisine.

It is characterized by light yellow color, smooth and full shape, crisp outside and fragrant inside, tender and delicious inside.

raw material

Materials Pork tenderloin 300g green pepper carrot 30g onion 2 garlic 2 egg yolks 1 seasoning 1 soy sauce 1 tablespoon starch 1 tablespoon tomato sauce 2 tablespoons white vinegar, sugar 1 tablespoon rice wine, salt and sesame oil 1 tablespoon.

manufacturing process

1, wash pork tenderloin, cut it into small pieces, put it in a bowl, add (1) and egg yolk to marinate for 10 minute; Clean the green pepper after removing its pedicels and seeds and cut it into small pieces; Peel carrot, cleaning, and slice; Wash onion, peel garlic and cut into powder. 2. Pour 3 tablespoons of oil into the pot and heat it. Add tenderloin and stir-fry for 7 minutes until cooked. Continue to heat the remaining oil in the pot, saute shallots and garlic, add green peppers and carrots, and stir-fry the pork tenderloin until it tastes delicious.

Sweet and sour pork

Its dishes are Korean.

Characterized by golden yellow, crisp outside and tender inside, sweet and sour.

raw material

Pork tenderloin 300g, egg white 1, water starch 50g, soybean oil 50g, peanut oil 1000g (actual dosage 50g), onion powder 3g, ginger powder 2g, cooking wine 15g, soy sauce 5g, sugar 100g and vinegar 75g.

manufacturing process

1. Wash pork tenderloin, remove fascia, cut into strips 4 cm long and 5 mm wide, put in a porcelain bowl, add egg white, water starch and refined salt, stir well and size. 2. Take a small porcelain bowl, add salt, sugar, vinegar, yellow wine, minced onion and ginger, and water starch to make sweet and sour juice. 3. Heat the wok, add peanut oil, heat to 80%, and add tenderloin one by one. When fried to yellow, pour in the colander, drain the oil and pour the remaining oil into the oil tank. 4. Heat the original wok, add the soybean oil, heat it to 50%, pour in the sweet and sour juice, thin it, add the tenderloin, stir fry a few times, pour in the sesame oil, take it out of the pan and plate it.

Sweet and sour pork

Shandong cuisine

Features golden color, sweet and sour taste, crisp outside and tender and fragrant inside.

raw material

250g of pork tenderloin, 750g of clear oil (actual consumption is100g), 20g of cooking wine, 50g of vinegar, 60g of sugar, 2g of salt, 2g of chopped green onion, 2g of Jiang Mo, 35g of egg liquid, 70g of starch, proper amount of flour, sesame oil10g, and proper amount of broth.

manufacturing process

(1) Wash and slice the meat, add the egg liquid, water starch and flour, and mix well. (2) Add cooking wine, sugar, vinegar, salt, onion, ginger, water starch and a little soup. (3) Heat the oil in the pot to 50% heat, add the meat slices, fry until crisp, and take out the oil control. (4) Leave the bottom oil in the pot, boil the sweet and sour juice, pour the sliced meat, turn the spoon, and pour the sesame oil out of the spoon.