The characteristics of fried pork tenderloin and its difference from sweet and sour tenderloin. Fried pork tenderloin and sweet and sour tenderloin belong to the same cuisine, and they are similar in making method and seasoning, but different in taste: fried pork tenderloin is slightly sour, while sweet and sour tenderloin and braised pork are sour and sweet. In addition, the fried tenderloin must be hung with gouache paste and kept by hand (if it is not caught, the water and flour in the paste will be separated, so it will be hung unevenly), and then it will be fried in the oil pan immediately after being caught until it is hard and crisp, and then cooked. "Sweet and sour tenderloin" and "pot-wrapped meat" are not so strict when mixed with paste.

The main ingredient for making fried tenderloin: 300g of small tenderloin.

Ingredients: 1 egg

Seasoning: sugar, cooking wine, salt, chicken essence, balsamic vinegar, cornmeal, soy sauce, chopped green onion and Jiang Mo.

-Start making-

① Wash tenderloin and cut into strips for later use. To make fried tenderloin, strictly speaking, it is necessary to use small tenderloin as raw material. But now, most families and restaurants will choose to make it. Compared with tenderloin, tenderloin is not as tender as tenderloin.

(2) Mix the salt, chicken essence, eggs, cooking wine and raw flour into paste, and grab it evenly with the tenderloin strips for later use. The essence of this dish lies in this grasping word. You should grab the tenderloin slices with your hands. Hang the prepared sauce evenly on the tenderloin strips. Immediately after hanging it, fry it in the oil pan until crisp, and then cook it. )

(3) Put the oil in the pan and bring it to a boil. Put the root of 1 meat strips in the oil pan and fry until golden brown, and take them out.

(4) Pour the fried meat strips back into the pot and fry them again. (Be sure to bomb again! ! ! )

⑤ Mix light soy sauce, chopped green onion, Jiang Mo, balsamic vinegar, sugar and cooking wine. (Children's shoes that need to pay attention to sugar intake can use xylitol instead of white sugar, but the taste will be slightly reduced. )

6. Leave a little oil in the pot and pour the prepared juice into the pot. Boil and add water starch to thicken.

⑦ Pour in the fried tenderloin, stir-fry in the pan, and serve.

Production key: 1. Don't paste too thick, or the fried tenderloin will taste too hard.

2. the tenderloin should be hung evenly, and there should be no exposed place, otherwise it will shrink after frying and the taste will not be crisp.

3. The proportion of water, salt, sugar and vinegar should be accurate when adjusting juice. After 40 grams of water is boiled, evenly wrap 400 grams of tenderloin slices; Thickening should be thin and thick, too thick will stick.

4. The fried meat strips must be preserved at low temperature, so as to keep the moisture in the meat strips and make the finished products crisp, tender, sweet and sour.

Conclusion Cooking a dish is actually very simple, but if you want to do it well, everyone should give a thumbs up, or you should do more, summarize more and think more.