Sweet and sour tenderloin(zhe cai tang cu li ji )

Sweet and sour tenderloin

Introduction:

"Sweet and sour tenderloin can be found in Zhejiang cuisine, Sichuan cuisine, halal cuisine and Shandong cuisine. It is characterized by bright color, crisp skin and tender meat, sour and sweet outside and rich meat flavor inside."

Production steps:

Step 1: cut the tenderloin into strips.

Step 2: add salt, Shaoxing wine, soy sauce and starch to marinate for 10 minutes.

Step 3: Chop scallion and ginger.

Step 4: soy sauce, sugar, Shaojiu, vinegar, wet starch, water into sweet and sour juice to be used.

Step 5: put the eggs into a bowl, add starch, flour and a little water to make a batter.

Step 6: put the tenderloin in the batter and hang it.

Step 7: heat the frying pan over medium heat, add oil and heat it to 60% heat, then fry the pasted meat one by one.

Step 8: when the meat is slightly burnt, remove it.

Step 9: remove the residue from the oil pan, and when the oil temperature rises to 70%, fry again until the surface is golden.

Step 10: remove and drain the oil.

Step 11: leave the bottom oil in the pot and saute the ginger and onion.

Step 12: add the fried tenderloin.

Step 13: stir fry in the sweet and sour sauce to make the sauce cover the meat evenly.

Step 14: when the sweet and sour juice is thickened, add sesame oil and sprinkle with black sesame seeds.

Materials required:

Tenderloin: 200g

Egg: 1

Chives: right amount

Ginger: moderate

Flour: right amount

Starch: right amount

Peanut oil: 200ml

Salt: right amount

Shaojiu: 15g

Vinegar: 25g

Soy sauce: 25g

Sugar: 25g

Sesame oil: a little

Sesame: right amount

Note: 1. Deep fry the tenderloin several times to achieve the effect of outer scorch and inner tenderness. 2. At the beginning, the oil temperature should not be too high, about 150 ℃.

Production difficulty: ordinary

Technology: seasoning

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Zhe Cai Tang Cu Li Ji