1. Prepare tenderloin, salt, sugar, pepper, ginger, garlic, cooking wine, eggs, tomato sauce, white sesame seeds and onions.
2. fry the tenderloin in the oil pan until it is solidified, and then take it out.
3. Leave a little oil in the pot, add tomato sauce, water and sugar to make sauce, and add the fried tenderloin and stir fry.
Sweet and sour pork ribs:
1. Drain 300g in a small row and cook for 40 minutes.
2. Put the ribs, water and four tablespoons of sugar into the pot.
3. Simmer on low fire 14 minutes, and collect juice on high fire.
Sweet and sour pork ribs are a typical traditional dish, sweet and sour, and are deeply loved by people. It is mainly made of fresh pork chops, with tender meat and red, bright and oily dishes.
"Sweet and sour" is the common taste of major cuisines in China. Sweet and sour pork ribs originated in Zhejiang and are typical Zhejiang cuisine.
Authentic sweet and sour pork ribs are very particular about their practices and materials. Generally, ribs are made of ribs and ribs. The ribs should be drained and marinated to taste, then wrapped in powder and fried until the surface is golden and crisp, and then taken out for later use. After the sugar is fried, stir-fry the ribs in the pot, and finally pour rice vinegar to make them sweet and sour. Rice vinegar must be used here, and the taste of old vinegar is too heavy to affect the taste!
Shanghai cuisine simply pays attention to sweet and sour taste, and ketchup is used in it, which is also the characteristic of Shanghai cuisine. Zhejiang cuisine is rich in materials, fine in practice and delicious in color, flavor and taste. Sichuan cuisine pays attention to the collocation of sweet and sour pork ribs and sweet and sour pork ribs.
The mixed juice of sweet and sour pork ribs is only mixed with tomato sauce in Shanghai cuisine, which has a light taste, while Zhejiang cuisine and Sichuan cuisine have a strong taste. The sweet and sour pork ribs of Shanghai cuisine and Zhejiang cuisine are cooked dishes, and the sweet and sour pork ribs of Sichuan cuisine are famous cold dishes in Sichuan. They are all fried and belong to sweet and sour taste. Amber is bright, dry, fragrant and moist, sweet and mellow, and it is a good appetizer or appetizer. Very popular with the people of China.
The sweet and sour pork ribs of Huaiyang cuisine take into account the characteristics of Zhejiang cuisine and Sichuan cuisine in technique, and combine the characteristics of Shanghai cuisine in taste, seasoning with sweet and sour, onion and garlic, and frying. The history of sweet and sour pork ribs of Huaiyang cuisine is shorter than that of the other three major cuisines.
Sweet and sour tenderloin is one of the classic traditional dishes. Pork tenderloin is the main material, with flour, starch, vinegar and other condiments. Sweet and sour, it makes people have an appetite. Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine and Cantonese cuisine are all available.
September 18, 20 10, Chinese Cuisine was officially released in Henan Province. Sweet and sour tenderloin was rated as one of the top ten classic dishes in Shandong.