? Raw materials for making sweet and sour honey meat:? 1. Material: 600g pork tenderloin. ? 2. Accessories: starch, honey, onion, ginger and garlic.
? 3. Seasoning: salt, light soy sauce, cooking wine and cooking oil.
? The practice of sweet and sour honey meat:
? 1. Slice the pork, and then marinate the meat slices with salt, soy sauce and cooking wine for about 20 minutes.
? 2. Dip the marinated meat slices into dry starch evenly.
? 3. Heat the wok, add cooking oil and heat it to 60%. Put the pork slices in the wok and fry until both sides are golden. Remove and drain the oil.
? 4. Don't pour the oil out of the pot, then add the onion, ginger and garlic to saute, add the fried meat slices to stir fry, then add vinegar and honey to stir fry evenly, thicken with water starch, pour in a little sesame oil and take out the pot.
? The taste of sour and sweet meat:
? Sour and sweet, tender and juicy outside.
Slice pork, marinate with salt, soy sauce and cooking wine for 20 minutes, dip the marinated pork in dry starch evenly, fry the pork in hot oil in a pot until both sides are golden, remove the oil, leave a little oil in the pot, add onion, ginger and garlic to saute until fragrant, add the fried meat slices and stir fry, then add honey and vinegar to stir fry evenly, and add a little sesame oil.
Guangdong Province, located in the southern coast of China, has numerous mountain plains, criss-crossing rivers and lakes, mild climate, abundant rainfall and extremely rich food sources for animals and plants. At the same time, Guangzhou, as a trading port city, has a long history, absorbing all kinds of foreign cooking materials and skills, making Cantonese cuisine more and more perfect. In addition, overseas Chinese sent back the cooking skills of Europe, America and Southeast Asia to their hometown, which enriched the contents of Cantonese cuisine recipes and left a distinct trace of Western cooking in Cantonese cuisine.