Sweet and Sour Pork

Overview

How to cook Sweet and Sour Pork at home

Tags

• hot dishes
• home cooking
• shandong cuisine
• cantonese cuisine
• zhejiang cuisine
• sichuan cuisine
• balsamic vinegar
• cooking wine
• cornstarch
• egg
• flour
• tenderloin
• white sugar
• chopped green onion
• ginger slices
• green onions
• salt

Ingredients

Steps

1. 1 Take an appropriate amount of tenderloin, remove the fascia, cut the pork belly into two, and cut it with a flat knife in the middle. First, make a flat knife on one side of the meat, with a depth of 1/3 of the thickness of the meat. Turn the meat over, and apply a flat knife in the same way, with a depth of 1/3 of the thickness of the meat. Cut the tenderloin in the middle, and then cut it into pieces about one centimeter thick. Put it in a bowl and set aside.

   

2. 2 Put appropriate amounts of thin ginger slices and shallot knots into a bowl, add appropriate amount of cooking wine, and squeeze out the onion and ginger juice. Add appropriate amount of salt to the tenderloin, pour onion and ginger juice, stick the meat with your hands, and marinate for ten minutes.

   

3. 3 Add an appropriate amount of cornstarch to the bowl, add water in small amounts several times, and adjust the cornstarch into a cornstarch slurry. The concentration should be as high as a line that can be lifted by hand. Add an egg, beat it evenly with your hands, add an appropriate amount of flour, and beat it evenly with your hands again. (The amount of flour is still based on the amount of batter that can be pulled into a straight line.) Pour the beaten batter onto the tenderloin, grasp it evenly with your hands and set aside.

   

4. 4 Remove the oil from the pan and heat it until it is 50% hot. Use chopsticks to test the oil temperature. If the edges of the chopsticks bubble evenly, the oil temperature is suitable. Put the tenderloin piece by piece into the oil pan. After frying the surface of the tenderloin until hard, quickly remove it. Heat the oil to high temperature. If the edges of the chopsticks bubble quickly, it means the oil temperature is appropriate. Fry the surface of the tenderloin until golden brown. Remove and set aside.

   

5. 5 Add an appropriate amount of white sugar to the pot, stir-fry over low heat until the syrup comes out. When the syrup begins to bubble, quickly pour in an appropriate amount of Huadiao wine and stir evenly, then add an appropriate amount of balsamic vinegar and stir evenly. Pour in the tenderloin and stir-fry until all the syrup sticks to the tenderloin. Sprinkle in the chopped green onions and turn off the heat. It's delicious.

   

6. 6 Finished product pictures