Sweet and sour pork practice
Raw materials: pork tenderloin Seasoning: 2 spoons of tomato sauce, 2 spoons of cooking wine, 2 spoons of white vinegar, salt, sugar (salt-sugar ratio of 1:5), half an egg, corn starch 2 tablespoons. Directions: 1, pork loin cut into 1.5 cm square 4 cm long strips, add half of the salt, cooking wine marinade into the bottom flavor with the chicken liquid grabbed evenly, into the corn starch coated well. 2, put sugar, vinegar, salt, a little water, cornstarch in a bowl to make gravy. 3, put the oil in the pot, burn to 8 into the heat into the meat strips, with a spatula will be stuck together in the meat strips gently patted apart, turn off the medium-low heat frying until brown and then fish out, (do not use high heat, lest the loin is not cooked) standby. 4, continue to heat the oil in the pan, to 60% heat, will have been patted apart the spare meat strips back into the pan, deep-fried until golden brown and removed from the oil standby. 5, leave the bottom oil in the pot, put the tomato sauce and stir fry until red oil, add sugar, white vinegar, salt, half a bowl of water, boil, add a small amount of water starch, stir until the soup becomes thick and red into the strips of meat, stir fry quickly until the strips of meat outside the evenly wrapped in the soup can be removed from the pot. Cooking tips: 1, when the oil is 80% hot into the meat strips, turn off the medium-low heat, do not use high heat to prevent the tenderloin is not cooked, the outside has been scorched. 2, re-frying is the key to the outside of the caramelized, can not be omitted, while paying attention to the oil temperature is not too high, so as not to fry black. 3, the ratio of salt and sugar is very important, you can adjust the ratio according to your own taste. My ratio of 1:5. 4, the gravy becomes thick stir-fry meat strips after the action must be fast, to avoid meat strips become soft and affect the taste. 5, meat strips need to marinate, otherwise by the starch wrapped, not flavorful.