Sour and sweet sweet sweet and sour tenderloin(suan suan tian tian tang cu li ji )

Sour and sweet sweet sweet and sour tenderloin

Introduction:

"Sweet and sour tenderloin - it is found in Zhejiang cuisine, Shandong cuisine and Sichuan cuisine, and the practice is similar. Its sweet and sour taste and tender taste are very popular among Zhejiang people. This dish is red and bright, sour and sweet, crisp outside and tender inside, and tastes delicious! "

Production steps:

Step 1: preparation materials: tenderloin, eggs, tomato sauce, garlic, onion.

Step 2: change the tenderloin to a thicker slice or strip. (according to personal preference)

Step 3: add a little salt, pepper and cooking wine to the cut meat, and marinate it for half an hour.

Step 4: beat the eggs into a bowl and stir well, then add flour and corn starch and stir until the whole egg paste without particles is set aside.

Step 5: pour the batter into the marinated tenderloin.

Step 6: stir evenly and size. (you can also put the meat one by one into the egg liquid to wrap the pulp)

Step 7: heat the oil in the pan. When the oil is 50% hot, turn down the heat and put in the top sirloin strips in turn.

Step 8: about 1 minute, turn the meat into yellowish color and take it out.

Step 9: when the oil in the pan is heated to 70% heat again, pour in the newly fried meat and fry it again.

Step 10: deep fry until the skin is golden and crisp, remove the oil and set aside.

Step 11: pour tomato sauce into a bowl, add sugar and vinegar, stir well, set aside.

Step 12: prepare another bowl of water starch.

Step 13: heat the oil in the pan, stir fry shallot, ginger and garlic.

Step 14: pour in the seasoned ketchup.

Step 15: stir fry until red oil comes out.

Step 16: then pour in the starch and thicken it.

Step 17: stir until the sauce is thick.

Step 18: pour in the fried tenderloin, stir fry evenly, pour in a little sesame oil, then out of the pot.

Materials required:

Pork loin: 300g

Egg: one

Starch: 3 teaspoons

Flour: 2 teaspoons

Ginger: a little

Shallot: a little

Edible oil: 500g

Salt: a little

Cooking wine: a little

Ginger juice: a little

Ketchup: 3 teaspoons

Sugar: 1 teaspoon

Vinegar: a spoonful

Sesame oil: a little

Note: 1: fillet cut into pieces, cut into slices, can be, according to personal preferences. 2: For the first time, when you want to heat the oil well, you should first change the heat to medium low, and then order the meat. (if it's in a big fire, it's cooked first, and then it's still alive.) We'll return to normal fire when we're done. 3: The tenderloin should be fried again, the first time is mainly cooked, and the second time is golden and crisp. 4. After adding sugar and vinegar to the ketchup, you can taste it first to see whether it is sweet or sour, and then make it. 5: Don't thicken too thin or too thick. 6: Before frying, you can also put pieces of meat into the batter in turn and wrap them in the batter. Personally, I don't think it makes any difference to pour them down and stir them.

Production difficulty: ordinary

Technology: seasoning

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Suan Suan Tian Tian Tang Cu Li Ji