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

sweet and sour fillet of pork

Introduction:

"I did it for the first time. Please give me more advice.... Ha ha. "

Production steps:

Step 1: first, cut the tenderloin into 0.5-1cm wide strips. After cutting, put the tenderloin into a large bowl, add cooking wine, monosodium glutamate and salt to marinate. The curing time is about 15 minutes.

Step 2: pour the ketchup into another bowl, add less water, sugar, vinegar and starch, and stir well.

Step 3: spread the starch on the plate. Ignition, pot into the oil, to a little more, to start frying. When the oil is 70 degrees hot, it can be fried. Wrap the fillet with dry starch, and then cook. Fry the fillet until it floats, then remove it for use.

Step 4: pour out the oil in the pot and leave a little oil. Pour the tomato juice into the pot and stir fry. When the tomato juice becomes thick, pour the fried fillet into the pot and stir fry it out.

Materials required:

Pork tenderloin: 1 piece (about 3 people)

Ketchup: 1 bag

Sugar: a little

Oil: right amount

Salt: right amount

Starch: right amount

MSG: right amount

Vinegar: right amount

Cooking wine: moderate

Note: when marinating meat, put more salt, otherwise it will taste tasteless. Tomato sauce juice need not be too thin, otherwise it is not easy to become thick.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: Original

Chinese PinYin : Tang Cu Li Ji