Pork tenderloin 200g
2 tablespoons ketchup
Dry starch half bowl
1 tbsp white vinegar
3 tablespoons sugar
Onion amount
Ginger amount
A little cooking wine
Proper amount of salt
Appropriate salad oil
How to make tomato tenderloin?
Cut the tenderloin into large pieces with a thickness of 3 mm, and then gently pat each piece with the ridge of a knife to soften the meat.
Then put it in a pot and marinate it with salt and cooking wine 10 minute.
Put a little water in the dried starch and grab it evenly by hand. Because of the lack of water, starch will feel very resistant. The starch paste will be stirred by hand, and a spoonful of cooking oil will make the fried skin more brittle and slippery.
Pour the starch paste into the sliced meat, and gently grab it evenly, so that the sliced meat is evenly covered with the starch paste. When you grab the wrapped meat slices, you will see obvious starch paste. If the starch paste is not hung on them, it means that the starch paste is too thin. You can add some dry starch and grab it evenly.
Pour the oil into the pot and heat it to 50% to 60% normally (there will be dense bubbles when the meat slices are put in). Spread out the meat slices one by one, put them in a frying pan, slightly discolor the hard shell, and take them out. Use a spoon to break the stuck parts.
Reheat the oil in the pot to 70% to 80% heat, that is, you will hear no crackling sound in the pot (water will be separated from the meat slices when frying for the first time), and the oil surface will smoke slightly (the meat wrapped in the pot must be fried again until it is crispy outside and tender inside). Pour all the fried meat slices, fry them and take them out.
Put tomato sauce, sugar, vinegar, a little salt and a spoonful of water into a bowl and mix well to make tomato juice.
Put a little oil in the wok, then add shredded onion and ginger and stir-fry until fragrant.
Then add ketchup and stir-fry the fragrance and eyes over low heat. When the sauce thickens,
Pour in the fried tenderloin and stir fry quickly. Turn off the heat immediately after pouring the sauce, just like sprinkling coriander on a plate.