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

sweet and sour fillet of pork

Introduction:

"What would you like to eat today, son? Mom, you can make sweet and sour tenderloin! well! no problem! My son's favorite dish is sweet and sour tenderloin. But he always said, "Mom, you can make fried meat, but I know what he means is sweet and sour."

Production steps:

Step 1: cut pork tenderloin into thick slices, then cut each slice horizontally and vertically, but don't cut it. This is the legendary cross knife. Then cut the fillet into pieces. All the tenderloins are cut with a cross knife.

Step 2: slice the carrot

Step 3: put the sliced fillet on a plate, sprinkle with starch and flour, beat in the eggs, add a little salt and chicken essence. Mix well and hang the paste.

Step 4: heat the oil in the pan until it is five minutes hot. Put the battered fillet into the oil pan, fry it into a light yellow color, take it out, and then go back to the pan and fry it into a golden color.

Step 5: leave a little oil in the pot, add carrot slices, stir fry, pour in tomato sauce, vinegar and sugar, pour in meat, stir fry and color, wait for all meat coloring, try salty, out of the pot.

Materials required:

Pork loin: half a catty

Carrot: one

Egg: one

Starch: 50g

Flour: 20g

Salt: a little

Chicken essence: a little

Ketchup: 2 tablespoons

Vinegar: a spoonful

Sugar: a spoonful

Soybean oil: 200g

Note: every time I taste the salty food, I dip it in the soup with the frying spatula, and quickly wipe it with my index finger to taste the salty food, so that I can quickly understand the taste of the food.

Production difficulty: ordinary

Process: slip

Production time: half an hour

Taste: Original

Chinese PinYin : Tang Cu Li Ji