For many people or professional chefs, this dish is most prone to the problem of softening, the good sweet and sour pork once placed for a little too long, it will become sticky, eating is not so crispy, the delicious feeling is greatly reduced.

To this end, a slight improvement in the ratio of batter, mixed in the starch with the same proportion of red camphor starch, the use of physical properties of red camphor starch to make the crispy time to maintain a longer time, the perfect solution to this problem.

Sweet and sour pork

Required ingredients

Tenderloin, water-ground starch, red camphor starch, tomato sauce, chicken essence, sugar, white vinegar, baking powder, cooking wine

Cooking process:

One, tenderloin cut into strips,

The tenderloin removes the tendons and membranes, and cuts into segments of 5 centimeters long. Tenderloin meat surface will have white tendons and membrane, easy to slip knife in cutting meat, the first tendons and membranes removed, do not only more flavorful, taste is also better.

Second, marinate the meat to remove the odor, to create a tender taste

Cut the tenderloin into a bowl, add half a spoon of sugar, salt and chicken essence, a small half a spoon of cooking wine, add a little water starch, mix well and marinate for 15 minutes after the taste.

Three, tenderloin batter, perfect batter ratio

Water milling starch and red camphor starch in accordance with the ratio of 1:1 poured into a bowl, add 2-3g baking powder, mix well, then add a small bowl of water, mixing into the batter. Add 2 drops of oil, pour in the marinated pork loin and mix well to coat the pork loin evenly.

The batter is very important in this dish, on the one hand, it can lock the moisture inside the meat, which makes it more tender to eat, and on the other hand, it can make the crispy texture. In the production of batter in the starch can be mixed with the same proportion of red camphor starch, red camphor starch particles are relatively coarse, wrapped in the food after frying the texture of crispy, and crispy time to maintain a relatively long time, will not appear to be placed for a while on the phenomenon of softening. If you use starch for all of them, you may get batter when frying, and the texture will be thin.

1 kilogram of flour with up to 5g of baking powder, and finally a few drops of cooking oil to lubricate the role of the tenderloin, and then put the case will not be sticky.

Four, deep-frying stereotypes, golden and crispy only attractive

Pot of oil to 3 minutes of heat, put in the battered tenderloin, frying over low heat to eight minutes of cooked, the surface of the pan, and then raise the oil temperature to seventy percent of the heat, under the tenderloin of the fire to fry for 1 minute, the surface of the pan can be out of the golden brown. Because the tenderloin will be fried twice, so the first frying time does not need to be too long, the surface of the batter slightly golden brown can be removed. When deep-frying, raise the oil temperature to 70%, and deep-fry the tenderloin for 1 minute, until golden brown.

Fifth, frying sauce, ketchup color more bright

We left the bottom of the frying pan oil, burned to 8 minutes of heat, into the garlic slices frying flavor, put 1 spoon of ketchup, white vinegar 1 spoons, 1 spoon of sugar, the ratio of the three are 1 to 1, according to the production of the portion of the corresponding adjustments. Add a little salt and chicken essence, add a small bowl of water, stir-fry until thickened state, add a little cornstarch thickening, and finally add a little cooking oil and stir well.

Six, under the ridge, sweet and sour ridge delicious out of the pot

Fried ridge into the fried sauce, stir-fry until the surface of the ridge evenly coated with sauce can turn off the fire

This process does not need to be too long, stir-fry evenly can be out of the pot, to prevent the sauce for a long time to soak through the batter, the texture back to soft.