Cuisine Korean

Features Golden brown color, crispy and tender, sweet and sour taste.

Ingredients

300g of pork loin, 1 egg, 50g of water starch, 50g of soybean oil, 1000g of peanut oil, 3g of minced green onion, 2g of minced ginger, 15g of cooking wine, 5g of soy sauce, 100g of sugar, 75g of vinegar, 15g of sesame oil, 2g of monosodium glutamate.

Process

1, the pork loin clean, remove the fascia, cut into 4 cm long, 5 mm wide strip, into a porcelain bowl, add egg white, water starch, fine salt and mix well, sizing. 2, take a small porcelain bowl into the salt, sugar, vinegar, yellow wine, onion and ginger, water starch into sweet and sour sauce. 3, frying pan is hot, put peanut oil, burned to 80% hot, one by one into the tenderloin strips, fried into tooth yellow, poured into the funnel, drained off the oil, the remaining oil poured into the oil can. 4, the original frying pan is hot, add soybean oil, burned fifty percent hot, pour the sweet and sour sauce, into the thin gravy, into the tenderloin strips, stir-fry a few times, dripping sesame oil, out of the pan, plate, can be.