The reason why sweet and sour pork is hard to make is because you put ketchup in it, no wonder it doesn't taste good, it's sour and astringent, and the pork isn't flavorful. Dear good friends, hello, I am Jiang Yizhou, today it is time to share food with you again, are you ready?

Sweet and sour pork is a, very popular with lesbians and children eat a dessert dish. But now a lot of restaurants and some online tutorials. All with ketchup and white vinegar to do, the flavor is bland and not authentic, the ridge also has no bottom flavor. Look very appetizing, in fact, are in some, under the food filter products. And some friends do not master the practice is very difficult to eat.

Today, I will share with you the most simple and practical and delicious sweet and sour pork practice. Do not use white vinegar, do not use ketchup, can do the same color and flavor, more delicious than usual restaurant, well I do not say much, next to give you on the dry goods.

First of all, the preparation of raw materials,

tenderloin 200 grams, 50 grams of flour. Starch 80 grams, an egg. 40 grams of vinegar. Sugar 30 grams. Garlic a little. Vegetable oil a little. A little fine salt, a little chicken essence, a little cooking wine.

The next step is to start the production process.

1, first of all, the tenderloin cut into long thin slices spare, tenderloin cut into thin slices of the purpose of better flavor. Those cut into thick strips, just for the restaurant look. And we cut into thin slices and then coated with batter, after frying up, and cut tenderloin strips is the same.

2, then it, in an empty bowl, put a little salt and chicken and wine, marinate for ten minutes to taste. The purpose of this step is to give the tenderloin to increase the bottom flavor, so that it is eaten mellow taste is not bland.

3, then began to adjust the sweet and sour pork batter, the bowl into the flour 50 grams, 80 grams of corn starch. Beat in an egg. Put in the right amount of water. Stir it until silky.

4, then we began to proportion the sweet and sour sauce of sweet and sour pork, which is the key to this dish, we please remember.

In an empty bowl, put 40 grams of vinegar, 30 grams of sugar. Put in 5 grams of cornstarch. Pat on a little minced garlic in it and stir well. Because the vinegar in the pot will evaporate and spread the vinegar flavor, so we put 40 grams for it. This sweet and sour sauce is suitable for those who like sweet and sour flavor. If you like to eat too sour and too sweet, you can increase the amount.

Next, we began to make on fire.

1, the first pot of hot oil, oil temperature to 5 into the heat, will cut the tenderloin wrapped in paste, has been placed in the pot to fry until stereotypes, and then removed from the oil control, once again the oil temperature to 7 into the heat. Place the tenderloin in the pan and complex. Fry until golden brown and crispy. Crispy outside and tender inside can be.

2, leave a little oil in the pot, will be blended good sweet and sour sauce into the pot. Open a small fire simmer until thick, until the vinegar flavor overflowing, and then the deep-fried pork into the pan and turn can be out of the pan on the plate.

All right, a practice simple and practical, authentic flavor, taste mellow sweet and sour pork is done! Learn how to do this, certainly than other put vinegar and tomato sauce tastes much better. The first thing you need to do is to make sure that you have a good idea of what you're doing.