material
1 pork, 0.5 cans of coke, sugar, soy sauce and salt.
working methods
1. Wash and cut pork, then marinate it with sugar, soy sauce and salt for one night.
Before cooking, fry the pork pieces first, and then oil them, so as not to be too greasy. . .
3. Pour in the cola again and stew until the cola is slightly reduced. . . Collect kindling
Second, sweet and sour pork tenderloin
brief introduction
The color is bright red, sweet and sour, crisp outside and tender inside.
material
250g pork tenderloin. 25g of sugar, flour 1 0g, Shaoxing wine15g, sesame oil10g, 25g of soy sauce, 25g of vinegar, 5g of onion, 750g of cooked vegetable oil (about 50g) and refined salt1g.
working methods
1. Pork tenderloin is cut into 0.5 cm thick slices, chopped gently with a knife, and replaced with domino pieces and put into a bowl. Add 5g of Shaoxing wine and refined salt, and mix well with 25g of wet starch and10g of flour for later use.
2. Soy sauce, sugar, Shaoxing wine, vinegar, wet starch 15g, and water 25g are mixed into sweet and sour juice for later use.
3. Put the pot on medium fire. When the vegetable oil is heated to 60% heat (about 150℃), put the pasted meat in a wok and fry it for 1 min, then take it out.
4. When the oil temperature rises to 70% heat (about 175℃), fry 1 min, and take out the oil drain when 1.
5. Leave the bottom oil in the pot, add the onion, stir-fry the fragrance, put the meat in the pot, quickly pour the prepared juice into the pot, and turn the wok over.
6. When the sauce is evenly wrapped in the meat stuffing, pour the sesame oil out of the pot and put it on the plate.
Third, pork balls.
material
Ingredients: 300g of minced pork, Jiang Mo 1 0g, chopped green onion10g, egg1piece, and 400ml of salad oil.
Seasoning A: 3g of salt, 4g of chicken essence powder, 5g of fine sugar and 50cc of water.
Seasoning b: soy sauce 10cc, cooking wine 10cc.
Seasoning C: 1/2 teaspoons of white pepper and 1 teaspoon of sesame oil.
working methods
1. Put the minced pork into the pot, add salt and stir until it becomes thick.
2. Continue to add chicken essence powder, fine sugar and eggs into the material prepared by method 1 and mix them together, then add 50cc of water twice, stirring while adding water until the water is absorbed by the meat.
3. Add chopped green onion, Jiang Mo and seasoning A into the material of method 2, mix them evenly, and then knead the meat into balls.
4. Heat a pot, add salad oil, put the meatballs of method 3 into the pot, fry for about 4 minutes until cooked, then drain the oil and put it on a plate. Eat with pepper and salt.