How to prepare sweet and sour pork, a Chinese dish that is loved by people all over the world

Overview

Today’s dish was given a score of 99 by my husband. It’s really rare for such a picky person to give such a high score. No wonder sweet and sour pork is a Chinese dish loved by people all over the world. With the migration of Chinese people, Chinese food has now spread all over the world. I once read a report that listed the ten favorite Chinese dishes of foreigners, and the top one was sweet and sour pork. A plate of sweet and sour pork with bright red color, sweet and sour taste, crispy on the outside and tender on the inside is indeed very eye-catching and easy to handle. No wonder adults and children all over the world love it. There are two ways to make the sweet and sour sauce for sweet and sour pork. The traditional sweet and sour sauce is balsamic vinegar plus soy sauce; but now the more popular one is tomato sauce or tomato salsa plus white vinegar. This way the sweet and sour pork is brighter in color, richer in taste, and more in line with modern people's tastes. It’s not a problem to learn how to make sweet and sour pork, sweet and sour pork ribs, pot-roasted pork, sweet and sour pork and other vinegar-sweet dishes. Today I will explain in detail how to make sweet and sour pork, including how to make tomato flowers. I believe that this dish will soon become the main dish on your dining table. To make sweet and sour pork tenderloin, you must master the following four points: 1. Marinating: When marinating the tenderloin, you need to add some Erguotou. Erguotou is a high-concentration pure-flavor liquor used to marinate the fried meat, which will make the fried meat taste more fragrant and remove the fishy smell of the meat. Adding egg white will tenderize and smooth it, and it will also facilitate the coating, and the coating will be more even. Don't marinate the tenderloin for too long. Make sure it's within half an hour. If it's marinated for too long, it will be too salty. 2. Wrapping: There are several methods of wrapping. I think this method is easier to use and the wrapping is more even. Pour the cornstarch into a large bowl, place the tenderloin strips on top of the cornstarch and coat them evenly. You can put starch alone in the batter, or you can put flour and starch in equal proportions. More flour will make it more caramel and thicker, and more starch will make it crispier. It all depends on your personal preference. 3. Fried tenderloin strips: Heat the oil over high heat until it is 50% to 60% hot, turn to medium-low heat, add the meat strips one by one, fry until the meat strips float on the oil surface and take them out, about a minute. Be sure to add them one by one, otherwise they will stick together easily. After frying, continue to heat the oil in the pot over high heat. When the oil temperature is 70% to 80% hot, pour in the meat strips and fry again until golden brown, so that the fried tenderloin will be crispy on the outside and tender on the inside. How to identify the oil temperature: The oil temperature is 50% to 60% hot, the foam on the oil surface has basically disappeared, there is a sound when stirring, and a small amount of green smoke is stirred from the periphery of the pot to the middle of the pot. At this time, the fried meat has the function of crispy skin and fragrance, making the raw materials less fragile. After unloading, the water evaporates significantly and the protein solidifies faster. The oil temperature is 70% to 80% hot, and the oil surface is calm. There is a sound and green smoke when stirring. At this time, the fried meat has the function of crispy skin and condensation of the surface of the raw materials, making the raw materials less likely to break. When unloading, it will explode when water is present. The water evaporates quickly and the raw materials are prone to embrittlement. 4. Sweet and sour sauce: The order of cooking the sweet and sour sauce is: first sauté the garlic, then pour in the tomato sauce and sugar, stir until the sweet and sour sauce turns red, then pour in cooked sesame seeds and white vinegar, stir until the sweet and sour sauce becomes thick and red, and the fish eyes are bubbly. The preparation of sweet and sour sauce must be based on personal taste. The ratio of tomato sauce, sugar and white vinegar is 2:1:1. I personally think this ratio is just right. If you like it sweeter, you can add less vinegar, otherwise, you can add more vinegar; the difference between tomato sauce and tomato sauce is that tomato sauce is raw, while tomato sauce is cooked. If you use tomato sauce, you need to add more sugar.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• shandong cuisine
• maternity
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• famous dishes
• chicken essence
• cooked sesame seeds
• corn flour
• egg white
• erguotou
• pork tenderloin
• sugar
• white vinegar
• minced garlic
• salt
• tomato sauce

Ingredients

Steps

1. 1 Cut the tenderloin into little thumb-shaped thick strips, put it into a bowl, add salt, chicken essence, egg white, and Erguotou, stir well and marinate for 10-15 minutes (don't take too long, otherwise it will be too salty).

   

2. 2 At this time, we prepare the ingredients for the sweet and sour sauce: mince garlic, tomato sauce, sugar, and white vinegar.

   

3. 3 Pour the cornstarch into a large bowl, place the tenderloin strips one by one on the cornstarch and coat evenly in the cornstarch, tap off the excess flour, and place in another plate.

   

4. 4 Pour enough oil into the pot and heat it up to 60-70% hot. Turn to medium-low heat and add the meat strips one by one. Fry until the meat strips float on the oil surface and take them out (about a minute). After frying, turn the oil in the pot to high heat and continue to heat. When the oil is 80-90% hot, add the meat strips and fry again until golden brown.

   

5. 5 Drain and place on a plate.

   

6. 6 Heat the oil in the pot, adjust the heat to medium and sauté the garlic cubes (don't burn the garlic or it will become bitter).

   

7. 7 Pour in the tomato sauce and sugar and stir constantly with a spatula.

   

8. 8 Slowly the color of the sweet and sour sauce will turn red. At this time, pour in the cooked sesame seeds and pour in the white vinegar and continue stirring.

   

9. 9 When the sweet and sour sauce becomes thick and red, showing fish eyes and big bubbles.

   

10. 10 Add fried tenderloin.

    

11. 11 Stir quickly to coat the tenderloin evenly with the sweet and sour sauce (you can drizzle some residual oil at this time to make the color more beautiful).

    

12. 12 Place the tomato rosettes on a plate, then add two coriander leaves as leaves, then put the prepared sweet and sour pork loin on the plate, and serve.

    

13. 13 Wash and dry the tomatoes, and remove the stems.

    

14. 14 Peel the tomatoes like fruit.

    

15. 15 Carefully roll up one end of the persimmon skin to form a flower.

    

16. 16 Gently secure the tomato flowers with toothpicks to make them easier to move.