Features:

Golden color, crisp outside and tender inside, sweet and sour.

Raw materials:

Pork tenderloin (lean meat at the back of butt is also acceptable) 300g shredded ginger 5g shredded onion 20g coriander 10g refined salt, cooking wine, soy sauce, white sugar, vinegar, monosodium glutamate, fresh soup, water starch and salad oil.

Exercise:

1, first cut the meat into thick slices and marinate it with salt, monosodium glutamate, sugar, pepper powder and cooking wine for half an hour.

2. Prepare onions, garlic, Jiang Mo and tomato sauce.

3. Mix starch and flour according to the ratio of 1: 1, carefully add water and stir, not too thin, otherwise it won't paste. Put oil in a hot pot. When the oil is hot, hang the meat, paste it and fry it in the pot.

Tip:

I don't like crispy skin. It doesn't need to be fried for that long. I don't like it so crisp, so I don't fry it so old.

The last step:

Mix tomato sauce, sugar (more), monosodium glutamate, a little salt (just a little) and water (a little) in one bowl to make a mixed juice, and make a little starch in the other bowl, and thicken it later.

Take out the oil of the fried meat, and pour in the Jiang Mo garlic paste to stir fry, reduce the heat, pour in the tomato sauce mixed juice to stir fry, pour in the water starch at the right time, pour the fried meat into the hanging juice, sprinkle with chopped green onion, and serve!