Sweet and sour pork is delicious, it must be crispy on the outside and tender on the inside, sweet and sour and not greasy!

There are a few key points to note:

1, make the meat tender and flavorful: use the back of the knife to beat the tenderloin meat

2, so that the meat is juicy: marinate with water, and add egg whites and oil to lock in the moisture

3, so that the meat is crispy after deep-frying: hang the batter rather than dry starch, and refrying the oil temperature can not be too high!

4, delicious and not greasy sweet and sour sauce: 80g of tomato sauce, 45g of sugar, 20g of white vinegar, salt 2g Ingredients: 400g of pork through the spine, white sesame seeds

Marinade: 2g of pepper, 7-10 slices of ginger, water, 1 egg, 20g of oil

Batter: 80g of gluten-free flour, 60g of potato starch, 2g of baking powder, 1g of pepper and water

p>Sweet and sour sauce: 80g tomato sauce, 45g white sugar, 20g white vinegar, 2g salt, starch water

Methods:

1, remove all the unsightly parts of the pork through the spine, so that the meat is neatly colored. Pat the pork front and back with the back of a knife.

2, marinade: the patted meat cut into small thumb size

Sprinkle about 2g of pepper salt, 7-10 slices of ginger, and then manpower injected with water, and grabbed hard, grabbed all the water into the meat.

Here I added about 6 tablespoons of water

Add an egg white and stir, add 20g of oil and stir well to lock in the water in the meat strips and set aside to marinate.

3, mix the batter: 80g of gluten-free flour, 60g of potato starch, 2g of baking powder, and about 1g of pretzel salt.

Because the water absorption of each flour is different, so the amount of water is not fixed, add water a little bit, not too raw!

The state of the batter is about right until it's sticky and has visible scratches when you mix it.

Lazy rice experiment,

The left side is not adjust the batter, directly on the dry, fried out of the meat strips dry and not crispy; the right side dipped in batter, fried out of the juicy and very crispy.

4, fried tenderloin: frying pan is hot, the right oil temperature to wrap the battered meat thrown down, low heat, deep-fried until the batter becomes golden brown fish out.

Tips: the right oil temperature: dip chopsticks into the batter inserted into the oil, there are dense small bubbles appear.

Don't drop too much at a time, or you'll get a big pile of fritters!

5. Re-fry: Once all the strips are fried, raise the oil temperature and re-fry them again so they get super crispy.

Tip: proper oil temperature: dip a chopstick in some batter and insert it into the oil, large bubbles appear.

When deep-frying, be careful not to overheat the oil (there is smoke on the surface and you can smell a distinct paste odor), or else the tenderloin will be blackened on the outside but not cooked on the inside.

6, sweet and sour sauce: pour oil in the pot, add 80g of tomato paste, stir fry for a minute over low heat, if it is too sticky put a little water. Then add 20g of white vinegar, 45g of sugar, 2g of salt, stir.

Add a small bowl of starch water and stir.

Add the meat strips and stir.

Sprinkle a handful of white sesame seeds at the end.

The sweet and sour pork is golden in color, sweet and sour in taste, crispy on the outside and tender on the inside. It is a good feast dish, and is the children's favorite! Stir fry a big plate, slow speed, can not be grabbed!

Raw materials: tenderloin, ginger, eggs, starch.

Practice steps:

Step 1, wash the tenderloin with a knife to cut the length and width of the tenderloin strips. Put the loin strips into a bowl, add egg white, water starch, cooking wine and marinate for ten minutes.

Step 2: In a bowl, beat the egg, add the flour and a little water to make a thin paste, let it rest for 5 minutes, then put the tenderloin strips into the batter to hang.

Step 3: Heat oil in a wok until it reaches 80% of its original capacity, then deep-fry the tenderloins one by one until they are golden brown, then drain the oil. Use the gap between the fried loin, in a bowl of cooking wine, sugar, vinegar, salt, onion and ginger, water starch, a little soup into the flavor sauce.

Step 4: Heat the oil in the bottom of the pan, pour in the tomato paste and stir fry the red oil.

Step 5, pour in the tenderloin strips and stir fry evenly.

Step 6: Cook the sweet and sour sauce.

Step 7: When the soup thickens, remove from the heat and pour in sesame oil.

Tips:

1. Freeze the tenderloin first, it is easier to cut it into even shreds.2. Use the gap between frying the tenderloin to mix the sweet and sour sauce.