Today I will share how to make sweet and sour pork loin, and explain in detail how to make the tenderloin crispy and delicious, and the meat strips should not be cooked or burnt.

As well as the ratio of sweet and sour juice, the detailed method, and the sweet and sour taste, everyone loves to eat it, and it is suitable for all ages.

Sweet and sour pork loin is a common practice. Master the ratio of sweet and sour sauce and the battering skills to make it sweet and sour, crispy but not soft

Prepare a large piece of pork loin meat and a few cloves of garlic, cut the pork tenderloin into strips of about 2 cm. Thick cuts of meat should be sliced ??first and then cut into strips.

Put the sliced ??tenderloin into a small pot.

The garlic is squashed and then cut into small pieces.

Now put a spoonful of salt, a small amount of MSG and an egg white into the shredded pork, and stir it in one direction with your hands to give the shredded pork a flavor.

Add one tablespoon of starch and one tablespoon of flour, and continue to stir in one direction until the shredded meat is the size of the shredded meat. This can also lock in the moisture of the shredded meat.

If the meat strips are too dry, add a little water and finally a little vegetable oil. When you add a little vegetables to stir-fry shredded pork, it won't stick together easily.

Then let it sit for a while, about 10 minutes, so that the meat strips can be fully tasted.

Next, fry the tenderloin strips, heat the oil in the pot, and when the oil is heated to 50%, put the tenderloin strips into the pot one by one, scraping them occasionally with a spoon.

When putting the meat strips, you can turn off the heat first, so that the meat strips put in first will not be cooked, and the meat strips that follow will not be cooked in the same way.

The tenderloin will slowly change color, from white to golden. Use a spoon frequently during this process to prevent the tenderloin from sticking to the pan. After frying the tenderloin until it changes color and controls oil, take out the tenderloin.

The tenderloin will no longer taste crispy at this time. Next, we fry it again. When the oil temperature rises to 70%, pour the tenderloin into the pan and fry again. Pay attention to the heat when frying. Don't make the fire too strong.

Frying does not take long, and the dry oil can be removed in about half a minute. The second stir-fry is to fry the tenderloin until the outside is tender and crispy and ready to eat.

Next, prepare the sauce. Put a little water in the pot, then add tomato paste, then add 50 grams of white vinegar and 40 grams of sugar, stir and melt. I added a little more white vinegar and it tasted a little sour. The ratio of white sugar to white vinegar is basically one to one.

If you like sour things, you can add 50 grams of white vinegar and 40 grams of white sugar. If you like dessert, you can add less white vinegar and more sugar. It’s also right to make your own taste at home.

Add 2 grams of salt and continue stirring to melt. When the sauce thickens, add minced garlic and stir a few times.

Then add the fried tenderloin and stir-fry quickly to make the sauce evenly coated on the tenderloin, and then serve it to the pot.

Okay, this sweet and sour pork loin is ready. Crispy on the outside and tender on the inside. It has a sweet and sour taste that you will never forget after eating it once. If you don't get enough, it will take a few seconds to be served.