condiments
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Pork tenderloin150g
condiments
albumen
one half
condiment
salt
Half spoon
soybean
2.5 spoons
chicken essence
Half spoon
verdant
1 segment
energy
1 block
Cooking wine
1 spoon
dark soy sauce
Half spoon
rice vinegar
1 tablespoon
starch
3 tablespoons
Water starch
1 tablespoon
flour
1 tablespoon
water
Proper amount
refined sugar
2 tablespoons
vegetable oil
Proper amount
The practice of pot-wrapped meat
Marinade: egg white 1/2, cooking wine 1 tsp, salt 1/2 tsp.
Size: 3 tbsp of dry starch, 1 tbsp of flour, and appropriate amount of clear water.
Sweet and sour juice: 2 tbsps of white sugar, 1 tbsps of white rice vinegar, 2.5 tbsps of soy sauce, half a tbsps of soy sauce, a little salt, proper amount of chicken essence, 6 tbsps of water, and water starch 1 tbsps.
1. The tenderloin was washed and cut into pieces, with a thickness of about 0.2 cm.
2. Put the sliced meat into a container, add the marinade, grab it evenly by hand, marinate it for 15 minutes, and put all the raw materials of the sweet and sour sauce into a small bowl and stir it evenly for later use; Put the raw materials of the slurry into a bowl and stir well. There should not be too much water in the slurry. Add it little by little, and the consistency of the mixed pulp will feel like thick yogurt.
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3. Pour about 500 grams of vegetable oil into the pot and heat it. When the oil temperature is about 6-70%, hang the marinated meat slices into the slurry and put them into the hot oil one by one.
4. After the paste on the surface of the sliced meat is solidified, remove the sliced meat immediately.
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5. Then heat the hot oil in the pot. When the oil temperature rises to about 80% heat, pour all the meat slices at once and fry them again.
6. When the surface of the sliced meat is golden yellow, immediately remove the sliced meat and drain the water for later use.
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7. Pour the oil out of the pot, keep a proper amount of base oil warm, and then pour in the sweet and sour juice.
8. Cook the sweet and sour juice over low heat until it thickens.
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9. Open fire and pour the fried meat slices into the sweet and sour sauce.
10. Add shredded onion and shredded ginger
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1 1. Stir fry a few times quickly, so that the sweet and sour sauce is evenly wrapped on each piece of meat, and leave the fire.
12. put the plates on.
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