Ginger ground into mud, out of juice.
Tenderloin cut into the same amount of size of the box, with a chopsticks on the following, sideways sliced lengthwise into strips, bottom constantly.
Cut silk loin, salt, pepper (white pepper is best), egg white, ginger, grasping uniform pickled ten minutes.
Good pickled loin silk, mix well with a dry starch, starch and shake off what is attached to the above, on the colander spare.
Bacheng colander immersed in hot oil, quickly fried stereotypes, to remove, re-fried again. Do tenderloin fried a long time, they get very old hard, eat up just before the crisp outside and tender.
Transfer to a plate spare fried tenderloin.
Add a little water, starch, sesame spare.
Guo Lifang tomato sauce, sugar, half a bowl of water, boil after rolling together, cook for one minute. Thicken.
Thicken. Now you can pour over meat.
Tips:
Sweet and Sour Pork, three steps: pickled fried tune juice.
1, pickled pepper salt to egg whites, salt to put enough but not salty, and the same amount of normal cooking
2, fried to quickly, do not worry about a little thin meat cut wire fried unfamiliar. Fried meat is not tender for a long time. Also secondary re fried, fried aim is to make the complex more crisp outside.
3, transfer juice is very important, it's a sweet and sour taste right, in this. I use the Heinz ketchup, good food, Heinz ketchup in triplicate, a soft white sugar, five parts of water, boil for a while, and then thicken, thicken not too thick, a little on it, a teaspoon of starch, a tablespoon of water, and turned into water, starch.