Sweet and Sour Chrysanthemum Pork Pork
Overview
[Sweet and Sour Chrysanthemum Pork Tenderloin], which brings prosperity to the auspicious New Year when the cauliflower blooms, has a lovely shape, a lovely name, and a lovely taste. It must be included in the New Year dishes. Once I couldn't adjust the sweet and sour taste well, so the little girl didn't like eating it. One day, I saw various ways to prepare vinegar flavor in a book, so I tried one, and from then on I found the recipe! Originally, the little girl said she didn't want any sugar juice, but as soon as it was served, she really couldn't stop. It seems that classic flavors must be made using classic recipes, and you can't just rely on feeling. The recipe will be described in the steps. Ingredients: 300 grams of pork tenderloin Ingredients: Crispy onion, ginger and garlic fried powder Seasoning: appropriate amount of salt (add some to the meat to marinate, and some to the sweet and sour sauce, the total amount is 4 grams) 15 grams of red vinegar (I used high-quality fruit vinegar in the actual operation) 30 grams of tomato paste, 95 grams of sugar, one spoon of starch, and appropriate amount of water. (I chose this recipe because I like tomato sauce and the coloring effect is better. I will try other recipes later) Cooking wine and light soy sauce method:
Tags
Ingredients
Steps
-
Material diagram.
-
Cut the tenderloin into about 2.5cm thick slices, and then cut into 0.5cm thick slices with a razor blade. If you can’t cut well at this step, you can place a chopstick on each side of the meat piece.
-
Adjust the direction of the meat and cut the meat slices into large chrysanthemum meat.
-
Large pieces are easier to handle and then divided into smaller pieces after cutting.
-
Divide the cut large chrysanthemum meat into small pieces, each piece has about 16 strips of meat, so that it doesn’t feel too big when you eat it, and it can also be placed in a stylish way.
-
Place the cut meat into a bowl, add chopped green onions, ginger, soy sauce, cooking wine, salt and evenly mix. What you see in the picture is 150 grams of meat.
-
The main ingredients for preparing sweet and sour sauce: 95 grams of sugar, 15 grams of fruit vinegar, 30 grams of tomato sauce, and one portion of starch water. (In actual operation, it was halved because only half of the meat was used)
-
Crush the garlic with a garlic press.
-
Prepare crispy fried powder. If there is no crispy fried powder, you can mix it with starch flour, custard powder and baking powder. The approximate proportions, based on 300 grams of meat, are 70g, 40g, 15g and 7g respectively. Because we are going to make chrysanthemum tenderloin, we no longer use crispy paste here, but use dry powder directly. If using crispy batter, you need to add eggs and mix into a paste.
-
Place the cut chrysanthemum meat directly into the dry powder and roll evenly.
-
Stick the flour one by one. While sticking the flour, sit in the pan and heat the oil.
-
When the oil temperature comes up, deep-fry the chrysanthemum meat. Take it out after setting and changing color. If you cook a lot at one time, you need to fry it again before cooking. If the meat is relatively small, you can fry it all at once, but make sure the speed is relatively fast. The fried chrysanthemum meat does not absorb moisture and become soft.
-
Place the fried chrysanthemum meat on a plate.
-
Leave the base oil in the pot and fry the minced garlic,
-
Add vinegar and tomato sauce.
-
Add water first and then add sugar and salt.
-
After boiling, pour in starch water, and finally add a spoonful of hot oil.
-
Pour the fried juice over the chrysanthemum meat, garnish with green leaves and serve.
