Sweet and sour pork loin

Ingredients: tenderloin, tomatoes, sugar, white vinegar, white sesame seeds, cornstarch, peanut oil, salt

Method:

1. Clean the tenderloin, cut into small strips, soak in water for 5 minutes and wash to remove the blood, then add salt, peanut oil, and cornstarch each in half a spoonful, and stir evenly in one direction

2. Coat the marinated tenderloin evenly with dry starch, prepare a pan and heat the oil. After the oil is seven or eight levels hot, add the tenderloin and fry over low heat until slightly brown, then turn off the heat and remove. Fry again after 10 minutes until the tenderloin is crispy on the outside.

3. Wash the tomatoes and cut them into small pieces, add half a bowl of water to crush the tomatoes, and then filter the tomato juice through a colander.

4. Pour the tomato juice into the pot, add 2 tablespoons of white sugar and 1 tablespoon of white vinegar. The ratio of the two is 2:1. You can increase or decrease the amount according to the amount of tenderloin you make.

5. Turn on low heat, stir slowly to melt the sugar, and turn off the heat when you see the tomato juice thickens. Finally, pour in the tenderloin while it's hot, sprinkle with a pinch of white sesame seeds, stir for a few times, and then put it on a plate and take it out of the pan.

Ingredients: tenderloin, eggs, flour (white flour), oil, sugar.

Method:

1. Slice the pork tenderloin, mix well with appropriate amount of salt, cooking wine, black pepper and MSG and marinate for 5 minutes;

Marine Prepared tenderloin

2. Use flour and eggs and add some water to beat into a uniform batter

Egg flour batter

3. Heat the oil pan to about 60 degrees Add the battered tenderloin and fry until it is set, then take it out;

Fry the tenderloin for the first time until it is set

4. After the oil is hot, add the tenderloin again and fry over medium heat until it is firm. Remove when golden brown and control oil;

Fry for the second time until golden tenderloin

5. Leave a little oil in the pot, add two spoons of white sugar and fry until the sugar melts, then add a spoonful of mature vinegar Turn to low heat and continue to cook, turning with a spatula constantly, until the bubbles in the pot expand rapidly, then pour it on top of the fried tenderloin.

Features: bright color, crispy skin and tender meat, sour and sweet on the outside and rich meaty flavor on the inside.

Friendly reminder:

1. When making sweet and sour sauce, be sure to use low heat and stir clockwise with a shovel. Pay attention to controlling the heat to avoid large boils in the pot. Remove from heat quickly when soaking, otherwise the sugar will boil and be harmful to the body;

2. Mixing sweet and sour in a ratio of 2:1 can achieve a moderate sweet and sour effect, but it can be freely adjusted according to personal preference. Adjust the proportions.