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

sweet and sour fillet of pork

Introduction:

"It's also a classic dish, but I changed it a little bit to make your dish more characteristic, more refreshing and more delicious. I hope you like it."

Production steps:

Step 1: slice the fillet and cut it into square strips. Sprinkle with pepper, sprinkle with a little salt and marinate for half an hour

Step 2: scald the bottom plate with water

Step 3: after marinating, pour starch (recommended sweet potato powder) and a little water to catch it well (it is not recommended to make hanging paste 1. Hanging powder less than 2 drops is full of 3 flat firewood). In this way, the hanging powder is unevenly distributed and tastes crisp after frying

Step 4: the oil is five minutes hot, fried one by one (accidentally fingers are in the oil ╮ (╯) ╭) gently throw down the free circle together, don't turn immediately after the next

Step 5: fry it in several times, and then take it to the side

Step 6: after all frying, add nine minutes of oil and fry again. Deep fry them all (make them more crisp and collect oil)

Step 7: Fry well and set aside

Step 8: pour out the oil, a little water under the pot, add tomato sauce, sugar, a little salt, old vinegar (no soy sauce, red highlights)

Step 9: when the water is boiling, pour in the starch (sweet potato powder with some water) and stir clockwise (don't pour it all, just pour it little by little)

Step 10: Sprinkle on the top (don't put the pot down, turn over 1, it's crispy, 2, light dip can better reflect the taste), sprinkle some sesame

Materials required:

Loin: one piece

Qingjiang Cuisine: Five

Pepper: a little

Salt: a little

Aged vinegar: a little

Sugar: a little

Sesame: a little

Sweet potato powder: a little

Ketchup: small quantity

Note: pay attention to the oil temperature

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Ji