How to make sweet and sour pork slices delicious?
Ingredients: tenderloin 300g, oil, salt 1 teaspoon, vinegar 1 teaspoon, oyster sauce 1 teaspoon, tomato sauce 3 teaspoons, sugar 4 teaspoons, onion, ginger, 1 egg white, starch 1 teaspoon.
1, prepare raw materials.
Step 2 wash the tenderloin.
3. Cut into pieces of moderate size.
4. Put the meat in a bowl, add 1 teaspoon of salt and liquor, and add one teaspoon of starch.
5. Beat in an egg white and mix well.
6. Marinate 15 minutes.
7, put oil in the pot, the oil is 60% hot.
8. Put the meat in the pot.
9, medium and small fire.
10, take out and drain the oil.
1 1, chop onion and ginger, slice garlic, take a bowl, and add 1 teaspoon vinegar, 1 teaspoon oyster sauce, 3 teaspoons tomato sauce, 4 teaspoons sugar and 1 teaspoon water into the bowl and mix well.
12, leave some oil in the pot. After the oil is hot, put the onion, ginger and garlic into the pot and stir-fry until fragrant.
13, and then pour in the prepared sweet and sour juice.
14, simmer until foaming.
15, put the fried meat in and stir fry.
16, so that the meat segment is covered with sweet and sour juice, then turn off the fire and sprinkle a little cooked sesame seeds.
Method for making sweet and sour pork slices
Ingredients: 200g pork (lean meat), 5g magnolia slice, 5g carrot, 25g sugar, 0/5g vinegar/kloc-,0g soy sauce/kloc-,20g starch (pea), 5g onion, 5g garlic, 3g ginger, 50g vegetable oil and 3g pepper.
1, the meat was washed and cut into sections with a length of 3 cm and a thickness of 1 cm; Slice Magnolia Officinalis, dice carrot and onion, and chop ginger and garlic; Soaking Zanthoxylum bungeanum in water, picking out Zanthoxylum bungeanum, and keeping Zanthoxylum bungeanum moisture;
2, soy sauce, pepper water, vinegar, sugar, wet starch, soup 35 grams into flavor juice;
3. Put oil in the spoon and heat it to 60% to 70%. Put the meat pieces into a spoon one by one, fry until golden brown, and pour out the oil control;
4. Put the base oil in the spoon, stir-fry the onion, ginger and garlic in the wok, add the sliced magnolia flower, diced carrot and meat, pour the sauce and throw it out of the spoon.
Where does the sweet and sour pork section come from?
Sweet and sour tenderloin is a traditional dish of Shandong Han nationality, belonging to Shandong cuisine. Tender outside and sweet inside, with sweet and sour taste. Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness.
What materials do authentic sweet and sour pork segments need?
1, main ingredient: pork (lean meat) 200g.
2. Accessories: 5 grams of Olay tablets and 5 grams of carrots.
3. Seasoning: sugar 25g, vinegar 15g, soy sauce 15g, starch (pea) 20g, onion 5g, garlic 5g, ginger 3g, vegetable oil 50g and pepper 3g.