Sweet and sour pork
condiments
Tenderloin 300g, starch 5, flour 10g, garlic 5g, a little cooked sesame seeds.
20g of white sugar, cooking wine 10g, 20g of white vinegar, 5g of soy sauce, a little soybean oil, 2g of salt and 20g of tomato sauce.
pace
1. First clean the tenderloin, cut it into strips, put it in a bowl, add salt, soybean oil, cooking wine and soy sauce, stir the flour and starch evenly, and marinate for 10 minute.
2. Pour peanut oil into the pot, heat it to 80% heat, add marinated meat strips, fry until it is slightly yellow, and take it out. Heat the oil again and fry them again.
3, another pot, add a spoonful of tomato sauce, a spoonful of water, a spoonful of vinegar, a spoonful of sugar, boil the sugar to melt, add the fried meat, stir fry evenly, and wrap it in sauce.
4, pan and plate, and finally sprinkle with cooked sesame seeds.
Braised pork balls
condiments
500g of pork belly, 50g of horseshoe, a little ginger, 75g of green onion 1 segment, 75g of raw flour, 20g of soy sauce, 2g of soybean oil 1 0g, 2g of pepper, 0g of salt10g, cooking wine10g, and sugar/kloc-0.
pace
1, first clean the pork belly, cut it into small pieces, and then chop it into minced meat. Add a slice of onion and chop some horseshoes when chopping.
2. Chopped minced meat and horseshoes are put into a bowl together. Add egg white, monosodium glutamate, sugar, cooking wine, salt, pepper, soybean oil, soy sauce and raw flour, stir, and stir in one direction for a while, and it will stick.
3. Divide the prepared minced meat into small portions, make meatballs, pour oil into the pot, heat, add meatballs, stir the bottom of the pot back and forth with a spoon to prevent adhesion, and fry until the surface is colored and golden.
4. Pour oil from another pot, stir-fry Jiang Mo, pour a bowl of boiling water, add some soy sauce to the fried meatballs, add some salt to taste, cook on low heat for about 10 minute, add a little starch water to collect juice, and finish.
Braised pork slices in brown sauce
Braised pork slices in brown sauce
condiments
400g pork belly, 2 tablespoons bean paste, appropriate amount of onion and ginger, 2g sugar, 2g salt, 2g soy sauce, 5g cooking wine, 1 green garlic, 1 green pepper, 1 red pepper.
pace
1 First, pour cold water into the pot. Pork doesn't need to be cut into whole pieces and put in cold water. Pour in cooking wine, bring it to a boil, skim off impurities after boiling water, wash it and cut it into thin slices. The thinner, the better.
2. Pour a little oil into the pot, add the meat slices and stir-fry the excess oil. When the meat changes color, you can control it if you look at more oil.
3. Then add onion and ginger and stir-fry until fragrant, add bean paste and stir-fry, add chopped green onion, green pepper and red pepper after red oil is produced, and stir-fry until the heat is turned off.
Crispy meat
condiments
Tenderloin 400g, cooking wine 10g, soy sauce 10g, sugar 5g, pepper 1g, salt 4g, chicken powder 5g, starch 40g, 2 eggs, pepper 10g and sesame oil 10g.
pace
1. First cut the tenderloin into strips with a thickness of about 1 cm.
2. Then prepare a bowl, knock in two eggs and stir, add starch, soy sauce, cooking wine, sugar, pepper, salt, pepper and sesame oil, and stir into a batter. If it is too dry, you can add another egg without adding water. Pour in the tenderloin and wrap it evenly.
3. Pour the oil into the pot and heat it to 80%. Put the tenderloin into the pot, piece by piece, to prevent it from sticking together. Turn it back and forth with a spoon and fry it until the surface is slightly yellow.
4. Heat the oil again, then fry it until the surface is golden, and the crispy meat will be fine.