Sweet and sour tenderloin
Introduction:
"The sour and sweet tenderloin is delicious. If you bite it down, the gravy will burst out. It's sour and sweet, crisp on the outside and tender in the inside. It's a delicious household dish. My younger brothers and sisters like it very much."
Production steps:
Step 1: wash the tenderloin, cut it into the length and width of little finger, add cooking wine, soy sauce, salt, a little peanut oil, flour and starch, marinate for 20 minutes.
Step 2: wash the cabbage, pepper and carrot, and cut them into shreds.
Step 3: put peanut oil into the pan, pour the marinated tenderloin into it, deep fry it until golden on both sides, put it on a plate, then pour it into the pan and deep fry it again.
Step 4: stir fry carrots, peppers and Chinese cabbage in a pan, then stir fry sugar with peanut oil in a clean pan and add white vinegar. Finally, pour the tenderloin and the dish in a pan and stir fry. Add a little white vinegar before cooking.
Materials required:
Tenderloin: 400g
Carrot: 50g
Hot pepper: 30g
Chinese cabbage: 50g
Salt: a little
Soy sauce: 2 tbsp
Peanut oil: 80g
Sugar: 2 tbsp
White vinegar: 3 tbsp
Cooking wine: 1 tbsp
Flour: 50g
Starch: 20g
Note: 1. Fried once and fried again, the taste will be better. 2. Add a little white vinegar before boiling because it will volatilize. Starch is added to make the meat more tender.
Production difficulty: ordinary
Technology: stir fry
Production time: 20 minutes
Taste: sweet and sour
Chinese PinYin : Tang Cu Li Ji Rou
Sweet and sour tenderloin
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