Sweet and Sour Pork

Prepare a fresh piece of tenderloin and wash it

Use onion and ginger cooking wine to make out the onion and ginger juice (for marinating meat)

Cut both sides of the tenderloin into thin slices of suitable size and marinate with squeezed onion and ginger juice for 15 minutes

Make a crispy fried batter: the ratio of starch to flour is 10:1.10 spoons of starch and one spoon of flour, add half a spoon of oil and finally add an appropriate amount of water until the batter can draw a thick line

Heat oil in a pot until it is 50% hot

Put the marinated meat into the crispy batter and prepare for frying

When the oil is 50% hot, put it in and fry

Then take out the fried meat and wait until the oil temperature rises to 70% to 80% hot. Fry again for 78 seconds, take it out and set aside

Make a sweet and sour bowl sauce: half a spoon of dark soy sauce, a spoonful of light soy sauce, half a spoonful of salt, 4 spoons of sugar, 4 spoons of rice vinegar, a spoonful of cornstarch, add water (make half of the bowl juice) more minced garlic, a little minced green onion and it will be fine

Heat the oil in a pot and pour in the sweet and sour sauce. When the sauce is thickened, add the fried tenderloin and stir-fry until the tenderloin is fully coated with the juice

When serving, garnish with chopped green onion

Finished product pictures

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