Main ingredients

Pork tenderloin

Adequate amount

Eggs

Adequate amount

Corn powder

An appropriate amount

Brown sugar

An appropriate amount

Vinegar

An appropriate amount

Salt

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An appropriate amount

Sichuan peppercorns

An appropriate amount

Steps

1. Cut the pork tenderloin into strips, add salt and cooking wine and peppercorns After marinating, take a separate basin and use a little water to moisten the gorgon powder and melt it. Put the meat in. Since there is no water added, the gorgon powder is very dry. At this time, all the tasks of making the gorgon powder are handed over! Give! chicken! Egg! (Don’t use too much water, just a little bit is enough. It’s best to use all the eggs)

2. Put oil in the pot and bring to a boil.

(The oil temperature must be high! This is a trick taught by grandma! The temperature of the eggs and oil is the key to determine whether the crispy meat will be crispy in the end!)

3. Put the meat in Deep-fry in the oil pan, (did you see that iron claw? That was the magic weapon that my grandpa brought with him when he traveled around the world to host banquets for others! It was also the first time I saw it, which means he is in a good mood~) Fry until the color is golden, and when you knock it, it will pop. If there is a bang, it's almost ready. Turn on low heat and fry for a while, then take off the pot.

4. Start the pot.

Usually it can be eaten hot at this time. This is also my favorite thing to eat when grandma is here. It is a thousand times better than fried chicken from KFC or Dicos! But today we’re talking about sweet and sour crispy pork, so keep going!

5. This step is called cutting, which is to cut the fried crispy pork into small lumps of similar size. Since the just fried crispy pork is relatively hot, we will do other things first.

6. We can use white sugar for sweet and sour crispy pork, but grandma said that brown sugar makes it darker and more attractive. Grandma bought home-made brown sugar from an old man’s house. I tasted it better than the supermarket. Much more authentic! ?

Chop the brown sugar

7. Boil the brown sugar in a pot with a little water and add vinegar. As a veteran chef for so many years, my grandpa even added vinegar in such a simple and rough way, and the taste was just right, which I can't match. ?

So regarding the sweet and sour ratio, this is what he answered me at the time: Add as you taste!

8. When the sugar water boils into juice and the thread can be pulled out, you can add the crispy meat. (The one in the picture still needs to be simmered for a while)

This step is also the key to me coming to see him do it this time. I have made wire drawing things at home several times before but failed. That caramelized apple back then was still being ridiculed by someone!

9. Put the crispy meat into the sugar sauce and stir-fry, then coat the fruit with sugar. When the juice is almost dry, you can start the pot.

10. Start the pot