You don’t need to go to a restaurant to eat sweet and sour pork. The batter and sauce methods will tell you that making sweet and sour pork at home is one of the traditional home-cooked dishes. This dish is made with pork tenderloin as the main ingredient and seasonings.

It is red in color, sweet and sour in taste, and will whet your appetite. It is a must-have dish for festive family banquets.

This dish is found in many regional cuisines, with slightly different recipes.

The traditional old-fashioned method of sweet and sour sauce is made with sugar and vinegar, and the current method adds tomato sauce.

The sweet and sour sweet and sour pork is a favorite among children and ladies, and is suitable for all ages.

If you want to eat sweet and sour pork, you don’t need to go to a restaurant to eat it. I will teach you the new way of making sweet and sour pork, how to use tomato sauce, paste and sauce. Once you learn how to make it at home, you might as well make it at home when you have guests at home or a holiday family dinner.

A plate of sweet and sour pork, showing off your skills, is guaranteed to be popular.

Let’s share the recipe below: Ingredients required for sweet and sour pork loin: half a pound of pork ribs, 1 carrot section, 3-4 tablespoons of tomato sauce, appropriate amount of oil and salt, 1 section of green onion, 1 slice of ginger, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine,

Half a teaspoon of white pepper, 4 tablespoons of white sugar, 2 tablespoons of rice vinegar, 5-6 tablespoons of starch. Steps: 1. Use pork ribs, which are tender.

Cut the tenderloin into 1cm thick slices first, then into 1cm thick strips.

2. Put the tenderloin strips into a large bowl, add a little salt, white pepper, light soy sauce, cooking wine, grab it with your hands, mix the seasonings evenly, grab the meat strips firmly and make them sticky, and marinate for 10 minutes.

3. Prepare the seasoning, cut the onions and ginger into cubes, and cut the carrots into strips.

4. Add starch and 1 tablespoon oil to the marinated meat strips.

5. While grasping with your hands, pour in an appropriate amount of water. The paste should not be too thin. Grasp and mix the paste thoroughly so that each meat strip is coated with a layer of starch paste.

6. Add oil to the pot and heat until it is about 60-70% hot. Add the meat strips one by one into the oil pan and fry until the meat strips are set. Remove the meat strips and set aside.

If there is not much oil, fry the meat strips in two batches. If there is less oil and more meat, the oil temperature will not rise, and the meat strips will easily stick together.

7. Increase the oil temperature in the pot to 70-80% hot, add the meat strips and fry again until the meat strips are golden in color, crispy on the outside and tender on the inside. Remove the meat strips, drain the oil and set aside.

Place the carrot strips into the oil pan and drain immediately. Drain the oil and set aside.

When re-frying the meat strips, do not fry them for too long. If the frying time is too long, the meat will become hard and not tender when eaten.

8. Pour out the oil in the pot, leaving a little base oil, add tomato paste, sugar, rice vinegar, and a little salt, stir-fry over low heat, and stir constantly with a spoon to prevent the bottom of the pot from sticking.

9. When the sauce becomes thickened, add the onion and ginger, a little water starch, and stir evenly.

10. Add the fried meat strips and carrot strips, stir-fry quickly over high heat evenly, remove and serve on a plate.

A plate of sweet and sour sweet and sour pork is ready.

Tips: You can use potato starch or corn starch as the starch.

The meat strips need to be fried twice, and then fried again. The first time is to fry the meat strips until they are set, and the second time to fry the meat strips until they are crispy on the outside and tender on the inside.