sweet and sour fillet of pork(tang cu li ji )

sweet and sour fillet of pork

Introduction:

Production steps:

Step 1: cut the pork chops into 4 cm long and 1 cm square strips. Put rice wine, salt and monosodium glutamate into the strips and mix them well. Put 1 tbsp of sugar, vinegar, soy sauce, salt, monosodium glutamate and starch into a bowl and mix them into sauce. Chop the green onion, ginger and garlic

Step 2: put the oil on the pot and bring it to 60% heat. Mix the meat sticks with the whole egg starch paste and deep fry them one by one until they are yellowish

Step 3: when the oil temperature in the pot rises to 70% heat, put the meat strips in the pot and fry them again until golden yellow. Turn off the heat and drain the oil

Step 4: when the oil is in the pan, leave the bottom oil and heat it to 50%. Add ginger and garlic to stir fry until fragrant. Then add chopped green onion and about 3 tbsp water

Step 5: after collecting the juice, pour it on the meat sticks

Materials required:

Pork tenderloin: half a Jin

Eggs: one (two eggs are small)

Onion: four or five

Ginger: a small piece

Garlic: three or four petals

Yellow rice wine: 2 tbsp

Starch: one two five

Sugar: one tablespoon

Vinegar: three teaspoons

Veteran: two spoons

Salt: right amount

MSG: right amount

Note: 6. Pour the juice on the meat sticks after collecting

Production difficulty: unknown

Technology: deep fried

Production time: 10 minutes

Taste: Original

Chinese PinYin : Tang Cu Li Ji