First: material preparation
Two pieces of lean meat or chicken breast. Salt, ginger powder, cooking wine, white pepper, corn starch (tender meat starch can make meat tender. Some restaurants use this starch (starch is used if there is no starch), eggs, sugar, vinegar (preferably white vinegar, not balsamic vinegar or aged vinegar), sprite (if there is no starch), tomato sauce, oil, onion or white sesame.
Second: the production process
Chop the lean meat on both sides with the back of the knife first, which can make the meat tender, but the strength should be light, and it is forbidden to cut the meat.
Then cut into strips and put them in a small pot. Don't be too thin, or it will become thin when frying. Sprinkle a proper amount of salt, white pepper, ginger powder, a bottle of cooking wine, add an egg, add four tablespoons of corn starch, stir well and marinate for 20 minutes.
Third: heat the oil on medium fire until its temperature reaches 60% to 70%. Put the meat strips in one by one, fry them until they turn yellow, and take them out. At this time, the meat is about five or six ripe.
Fourth: it is not recommended to make meat sticks by frying, because meat sticks are not only greasy, but also easy to burn. It is recommended to fry with a small amount of olive oil, which is healthy and can monitor the changes of meat quality at any time.
Fifth, heat the oil in the pot, add a little oil, heat it to 70% over medium heat, pour in the prepared sweet and sour juice, add a little water starch, cook until it thickens, add the fried pork strips, stir well, and take out the pot.
It's as simple as that. The sweet and delicious sweet and sour tenderloin is out of the pot, and the chicken breast is just as delicious.
Sweet and sour tenderloin is rich in protein. Of course, adding sugar and vinegar will increase the sugar content of the human body and make the pressure on the human body to digest sugar more and more. Dysfunction, vinegar can make people's stomach acid too high, digestive system disorders and so on.