Sour and sweet sweet sweet and sour pork fillet(suan suan tian tian de tang cu zhu liu )

Sour and sweet sweet sweet and sour pork fillet

Introduction:

"I like the taste of sweet and sour recently. Sour and sweet are very suitable for this season. Pork fillet is a kind of pork strip, and the inner muscle is better. Pork is one of the most important animal foods on people's dining tables. Pork spine contains abundant high-quality protein, fat, vitamins, etc. for human growth and development, and the meat is tender and easy to digest. "

Production steps:

Step 1: cut the cooked tenderloin into long and wide strips with a knife.

Step 2: add cooking wine, salt and white pepper and marinate for 10 minutes.

Step 3: take a bowl, add sweet and sour soy sauce, water and a small amount of starch to blend into sweet and sour juice.

Step 4: chop the scallion and set aside.

Step 5: mix starch and flour to make a thick paste.

Step 6: dip the pickled pork fillet evenly with the paste.

Step 7: put the oil in the pan and heat it to 50%. Put the pig willows covered with batter into the oil pan one by one.

Step 8: deep fry until the surface of the pork is scabby and hard, then remove.

Step 9: wait for the oil temperature to generate 80% heat, then fry the pork again until both sides are golden.

Step 10: pour out the excess oil, leave a little oil in the pot, put the onion powder into the oil pot and stir fry until fragrant.

Step 11: pour in the sweet and sour juice. Heat until the soup is thick.

Step 12: pour in the fried pork fillet and evenly wrap in the soup.

Materials required:

Pork loin: 300g

Shallot: a little

Vinegar: 1 tablespoon

Sugar: 2 tablespoons

Cooking wine: 1 teaspoon

Soy sauce: 5ml

Starch: 10g

Flour: 10g

Salt: 2G

White pepper: 2G

Proper amount of oil

Note: the batter is blended with starch and flour water 1; 1; 1. Pork fillet must be fried again.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Suan Suan Tian Tian De Tang Cu Zhu Liu