The steps are as follows:
1, after all, it is sweet and sour pork tenderloin. Be sure to use tenderloin when choosing meat. Pork tenderloin, beef tenderloin and sheep tenderloin can generally be used. If you don't have tenderloin, you should eat lean meat instead of pure fat or pork belly.
2. Wash pork tenderloin, cut it into thick strips with a knife, put it in water, wash it and drain it. Add a proper amount of edible salt, soy sauce and rice wine to pork tenderloin, grab it by hand, and when the pork strips become more and more sticky, beat an egg, then pour in a spoonful of cassava starch, and grab it by hand to cover the pork strips with a layer of white paste.
3. Finally, add a spoonful of vegetable oil to the meat strips, then change hands and mix well, and let it stand for 20 minutes to make the meat strips tasty. Through this step, the fried tenderloin is crispy outside and tender inside, which is very delicious.
4. How to adjust the sweet and sour juice? Many people think that sugar and vinegar can be stirred, which is wrong. Let's share a method to deal with minor rollover. Put a spoonful of cassava starch, 2 tablespoons of rice vinegar, 3 tablespoons of white sugar, 4 tablespoons of tomato sauce and 5 tablespoons of cold water into a bowl, and stir them evenly with chopsticks.
5, out of the pot, pour the right amount of vegetable oil, heat to 60% heat, insert chopsticks into the oil, you can see a lot of bubbles. Put the marinated meat strips into boiling oil one by one with chopsticks, fry them in medium heat until they are golden and float, turn them over and pick them up after the color is light yellow.
6. Open a big fire and the temperature will rise to 80% heat. Pour in tenderloin and fry for about 10 second. After the color is golden, pick it up. Take another pot, pour a little cooking oil, pour the fried sweet and sour juice into the pot, and stir-fry with slow fire for fragrance.
7. When the sweet and sour juice becomes particularly thick, pour in the fried tenderloin, stir fry quickly 1min, wrap the tenderloin with a layer of sweet and sour juice, sprinkle with cooked white sesame seeds and scallion, and you can eat.
Method summary 1, using pork tenderloin, don't forget the two steps of pickling and wrapping noodles. Some people's practice is to marinate the tenderloin with seasoning first, then mix a batter, and finally wrap the tenderloin in noodles, which is very troublesome. In this way, pickling and noodle wrapping are completed in one step, which is more convenient and delicious.
2. Sweet potato flour should be used, which is crisp to eat, followed by corn starch and corn flour. If there is no starch, you can use wheat flour instead, but the taste is much worse.
If only sugar and vinegar are used in the sweet and sour juice, the taste can only be said to be just right. Using the above precipitation method, the sweet and sour juice is bright in color, looks appetizing, tastes sour and sweet, and is delicious. Just remember the ratio of "12345".