Main Ingredients

Pork Tenderloin

Amount

Eggs

Amount

Gravy Powder

Amount

Brown Sugar

Amount

Vinegar

Amount

Salt

Amount

Spicy Flesh

Moderate

Steps

1. >Amount

Steps

1. Pork tenderloin cut into strips, add salt and wine pepper marinade, after the taste of a separate pot with a little less water to thicken the powder to wet the open, put the meat in, because there is no water thickening powder is very dry, at this time all the hair thickening powder tasks are all handed over! to! Chicken! Eggs! (water must not be more, a little on the line, it is best to use all the eggs)

2. pot of oil, boiling.

(The temperature of the oil must be high! This is a trick that my grandmother taught me! (Eggs and oil temperature are the key to determining whether the crispy pork ends up crispy or not!)

3. Put the meat into the frying pan to fry, (see that iron scratch?). That's what Grandpa brought with him when he was walking around the world for others! I also saw for the first time, said up posture ~) fried until the color golden brown, knocked up bang on the almost almost ready, open a small fire and then fried for a while, start the pot.

4.

Generally this time can be eaten while hot, this is my favorite thing to eat when my grandmother is in, than the KFC Texaco fried chicken or something a thousand times better! But today's talk is about sweet and sour crispy pork, so carry on!

5. This step is called the change of knife, that is, the fried crispy pork cut into small piles of about the same size, because just fried crispy pork is hot, so let's do the other first.

6. Sweet and sour pork we can use white sugar, but Grandma said brown sugar to do out of the color more dark and more attractive some, Grandma in an old man there to buy home-made soil brown sugar, I tasted more authentic than the supermarket!

Chop the brown sugar

7. Put the brown sugar in a pot with a little water and simmer, then add vinegar. Grandpa as so many years old chef even add vinegar method is so simple and rough to do out of the flavor is also just right, I can't see.?

So regarding the ratio of sugar and vinegar, he answered me like this: add it as you taste it!

8. When the sugar water boils down to a juice that can be pulled out of the line, you can put down the crispy meat. （

This step is also the key to my visit to see him do it, before I made several times at home to pull the stuff failed, so many years ago, that year's apple pulling has always been someone to laugh at!

9. Put the crispy meat into the sugar sauce and stir-fry, the fruit on the sugar coating, the juice is almost almost dry can be up.

10.