Sweet and Sour Pork--as happy as flowers

Overview

Sweet and sour pork is bright red in color, sweet and sour, with crispy skin and tender meat. And the most attractive thing is its crispy outside and soft and tender inside. When you take the first bite, the thick and sweet sour and sweet juice coats the outer layer, making it crispy and fragrant. When you eat inside, you find that the tender and fragrant tenderloin has been quietly hidden between your lips and teeth. The taste and texture match perfectly and are solid. Then dress her up as a flower and it will bring you a double feast of sight and taste!

Tags

• hot dishes
• cooking wine
• egg white
• starch
• tenderloin
• vinegar
• white sugar
• ginger juice
• ketchup
• salt
• white pepper

Ingredients

Steps

1. 1 Remove the fascia from the tenderloin and cut into evenly sized cubes

   

2. 2 Put two chopsticks under the meat and slice it first

   

3. 3 Turn it 90 degrees and cut into shreds. The original piece of meat will be cut into shreds with the shredded meat on top but still connected at the bottom

   

4. 4 Add 1g of salt, 5ml of cooking wine, 2g of white pepper, 3ml of ginger juice and appropriate amount of egg white to the cut tenderloin, mix well and marinate for 15 minutes. Add a little less oil and mix well

   

5. 5 Roll the marinated tenderloin in dry starch, then shake off the excess starch on the shredded meat so that each shredded meat is fluffy and evenly coated with starch.

   

6. 6 Put peanut oil in the pot and when it is 70% hot, put the tenderloin covered with starch in a colander and then put it into the oil, fry it quickly until it is set, and then remove it,

   

7. 7 Heat the oil and fry again.

   

8. 8 Mix 40g tomato sauce, 5g sugar, 7g vinegar, 2g salt, appropriate amount of starch and water together

   

9. 9 Heat another pot, simmer over low heat until the soup becomes thick, pour it over the fried tenderloin and serve.