When making sweet and sour pork, you don’t just fry the tenderloin. The cooking step is very important. Sweet and sour pork requires white sugar and white vinegar. Be careful not to add black vinegar. , because black vinegar will darken the color of the soup, which will affect the color and taste. You also need to add some tomato sauce, because tomato sauce can make the soup more beautiful and appetizing. When poured on the tenderloin, it will Appetizing.
Sweet and sour pork loin with delicious color and flavor
Ingredients
Pork tenderloin, vinegar, sugar, oil, egg, starch, salt, flour, baking powder, Tomato sauce and minced garlic
Method
1. Cut the pork loin into strips and season with salt. Mix the eggs, starch, flour and baking powder into a paste, add the marinated meat strips and mix well.
2. Heat the pot and add oil. When it is 60% hot, add the meat strips. Fry until crispy on the outside and tender on the inside. Remove when golden brown and set aside.
3. Heat the pot and add a small amount of oil. Add the minced garlic and tomato sauce and stir-fry until fragrant. Add vinegar, sugar, salt and water to taste, then thicken with starch, and pour in the fried meat strips. Just mix well.
Making key: When frying tenderloin, fry it 2-3 times to make the meat crispy on the outside and tender on the inside. Make the sweet and sour sauce quickly and not boil it for a long time to prevent the vinegar flavor from evaporating.
Sweet and Sour Pork
Introduction: Bright red color, sweet and sour, crispy on the outside and tender on the inside.
Ingredients
250 ??grams of pork tenderloin. 25 grams of white sugar, 10 grams of flour, 15 grams of Shaoxing wine, 10 grams of sesame oil, 25 grams of soy sauce, 25 grams of vinegar, 5 grams of green onions, 750 grams of cooked vegetable oil (approximately 50 grams consumed), 1 gram of refined salt
Method
1. Cut the tenderloin into 0.5 cm thick slices, chop lightly with a knife, change into domino pieces and put them into a bowl. Add 5 grams of Shaoxing wine and refined salt and knead evenly. Add 25 grams of wet starch. grams, 10 grams of flour, mix well and set aside.
2. Mix soy sauce, white sugar, Shaoxing wine, vinegar, 15 grams of wet starch, and 25 grams of water into sweet and sour juice for later use.
3. Heat the wok over medium heat. When the vegetable oil is 60% hot (about 150°C), fry the battered meat pieces in the pan for 1 minute and take them out.
4. When the oil temperature rises to 70% hot (about 175℃), fry again for 1 minute, 1. Remove and drain.
5. Leave the bottom oil in the pot, add the green onions, stir-fry until fragrant, add the meat pieces to the pot, quickly pour the prepared juice into the pot, and turn the pot over.
6. When the gravy evenly coats the meat, pour sesame oil and take it out of the pan and put it on a plate.
Guobao Pork Version Sweet and Sour Pork
Ingredients
Pork tenderloin, potato starch, sugar, salt, white vinegar, tomato sauce
Method: 1. Cut the pork tenderloin into thick slices first, use the side of the knife to pat the loose meat tissue, then cut it into thick tenderloin strips, sprinkle with a small amount of salt and chicken essence and marinate for flavor.
2. Take some potato starch and pour water into it so that the potato starch absorbs enough water. At this time, the potato starch slurry will be very hard, so you need to stir it constantly with a spoon or your hands.
3. Put the previous tenderloin strips into it and grasp it evenly. The paste must wrap the meat.
4. Put more oil in the pot, heat it until it is 80% hot (put the chopsticks into the oil, bubbles will appear next to it), add the tenderloins one by one and fry.
5. When frying until the skin is crispy, use a slotted spoon to take out the meat. Leave it aside for a while. Heat the oil again. Put the tenderloin that has been fried once and fry again until the surface is crispy. Once golden, remove again and drain the oil.
6. Mix tomato paste, white vinegar, sugar, etc. evenly.
7. Handle