Recipe introduction, taught by my father at home, sour and sweet. Dinner is necessary.

material

Pork tenderloin 250g, sugar 25g, flour 1 0g, cooking wine15g, soy sauce 25g, vinegar 25g, onion 5g, salad 750g, refined salt1g.

working methods

Batch the meat into 0.5 cm thick chunks, chop them gently with a knife, replace them with domino pieces and put them in a bowl. Add 5g of Shaoxing wine and refined salt, and mix well with 25g of wet starch and10g of flour for later use.

Soy sauce, sugar, cooking wine, vinegar, wet starch 15g, and water 25g are mixed into sweet and sour juice for later use.

Heat the wok over medium heat. When the salad oil is heated to 60% heat (about 150℃), put the pasted meat pieces in a wok and fry for 1 min, then take them out. When the oil temperature rises to 70% heat (about 175℃), fry for 1 min, and take out the drained oil.

Leave the bottom oil in the pot, add the onion, stir-fry the meat, quickly pour the prepared juice into the pot, turn the wok over, and when the sauce is evenly covered on the meat, pour the sesame oil out of the pot and put it on the plate.

skill

There's nothing special about it. The fried meat will be crisp if it is fried again.