Pot-roasted Pork with Tomato and Lemon Juice--a popular auspicious dish
Overview
Today is the first day of the Lunar New Year, a traditional Chinese festival. As for the white areas here in North America, WhoCares, as Tang people, we have to entertain ourselves and make a brightly colored and delicious appetizer to comfort our homesickness. The dish may not be authentic, but it must have been thoughtful and delicious. Therefore, fresh lemon juice was used instead of white vinegar. In order to make the dish more beautiful, tomato juice was added. I hope you all feel a little happy after reading it.
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Ingredients
Steps
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Cut the tenderloin into thin slices, add 1/3 tsp of refined salt, 1/3 tsp of pepper, and 2 tsp of white wine, and grasp it evenly with your hands. Then add 1/2 tbsp of corn starch and grasp it evenly. Do not add any oil, otherwise it will not hang when sizing.
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In another small bowl, add 1 egg, 2+1/2 tablespoons of cornstarch, and 1/2 tablespoons of vegetable oil, mix well.
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Prepare the final sauce in the bowl. Mix 2 tablespoons of tomato juice, 1 tablespoon + 1/2 teaspoon of lemon juice, 3 tablespoons of sugar, 1 teaspoon of sesame oil, 2 teaspoons of cornstarch, and 1/2 cup of water. Stir evenly and set aside.
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Pour the egg batter from step 2 into the meat and mix evenly.
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Fry over medium-low heat until light brown, drain and let cool.
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Increase the heat to medium and deep-fry the meat until it turns a deep golden brown, remove and let cool.
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Increase the heat to medium, stir the juice in the bowl evenly, then pour it into the pot, stir constantly, and cook until big bubbles form.
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Turn off the heat, pour in the fried meat slices, stir evenly and pour into a plate with shredded lettuce, you're done, you have vegetables and meat, haha.
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Description.
