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If you like sweets, this new method of sweet and sour tenderloin can satisfy you and make you fall in love with sweet and sour tenderloin again.

food preparation-

2-35g pork tenderloin, 1 green onion, 1 ginger, 1 carrot, 1 coriander, 1 bottle of cooking wine, 1 bottle of rice vinegar, 1 bottle of aged vinegar, 1 bag of white sugar (the finer the better), 15-2g refined salt, a little potato starch, a little corn starch and 1 bottle of edible oil

Steps of making sweet and sour pork tenderloin with fork

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1. Prepare the required ingredients and seasonings, and wash pork tenderloin, green onion, ginger, carrot and coriander for later use

2. Slice the onion, ginger and carrot into filaments respectively. Soak the chopped filaments and coriander leaves of the above ingredients in pure water for a while.

3. Pork tenderloin needs to be cut into strips, which requires patience and knife work. Don't be impatient when cutting, be careful.

4. Use a knife or a clean rolling pin to repeatedly press the cut meat strips for 3-5 minutes, and remember to turn them over, so as to make the meat more tender.

5. put the meat into a vessel, add half a teaspoon of salt and 1 teaspoon of cooking wine, grab it evenly and marinate for 4-6 minutes.

6. Mix a paste with a proper amount of potato starch, and the ratio of starch to water is 1: 1. Add a little cooking oil and mix well (it is ok to mix well with chopsticks, but the taste is poor) until it is a little sticky.

7. put the prepared meat strips into the starch paste and mix them evenly (mixing is also acceptable) to ensure that each meat strip is evenly coated with the starch paste.

8. Pour the oil in the pan, and heat it on low heat. When the oil temperature is 5-6% hot (you will feel the heat when you put your hand on the oil surface), add the mixed meat strips and fry them, fry them first, and then take them out completely.

9. when the oil temperature rises to 7% heat, fry all the pieces in the pan for about 1-15 minutes, and take them out to ensure that the strips are fried thoroughly, with crispy skin and tender meat.

1. In this process, you can mix a bowl of sweet and sour juice: 5 tablespoons of sugar, 2 tablespoons of rice vinegar, half a spoonful of aged vinegar, add a proper amount of boiled water (purified water) and stir until it melts, and then add 2 tablespoons of corn starch and stir well.

11. Pour the prepared sweet and sour juice into the pot, add cooking wine and simmer until it is thick. Then add the fried meat strips, onion ginger and shredded carrot, quickly turn the spoon over the fire and hang the sauce evenly for 2-3 minutes to ensure the meat strips taste.

12. finally, put it on a plate and get ready to eat.

Tips:

1. The dosage of the above ingredients and seasonings is determined according to the individual food intake or the number of people.

2. People with high blood sugar are advised not to eat

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