Orange fillet(cheng xiang li ji )

Orange fillet

Introduction:

"Recently, I borrowed a copy of personal taste from a friend. One day, I had time to read it when I was about to leave work. As a result, the plot in the book was too detailed. I was hungry and greedy. I just wanted to leave work soon. Happily, when I got home, I caught up with my mother's new pickled donkey meat. With big cakes and stews, I tasted so delicious that I finally relieved my previous pain. I like the title of this book, "personal taste", rather than some food review. Taste is equal to people, everyone can taste, but not everyone can understand. Only one can understand the taste. Each has its own good. As a person who can't eat spicy food, he prefers sweet and sour taste. Whether it's sweet and sour juice, tomato juice or orange juice, these sweet and sour dishes always remind people of their saliva, and they can't help swallowing when they see them. This tenderloin made of orange juice is both attractive and appetizing. It gives off a faint aroma of orange juice, and the meat is deep fried and tender inside. It's really delicious

Production steps:

Step 1: wash the tenderloin and cut it into long thick strips.

Step 2: add a little salt and pepper.

Step 3: add cooking wine and grasp well.

Step 4: add a little oil and grasp well.

Step 5: let it stand for about 10 minutes.

Step 6: shred green onion.

Step 7: shred ginger.

Step 8: put orange juice, sugar, vinegar and cold water into a bowl and mix well.

Step 9: clean the apple, cut it into shape and soak it in light salt water.

Step 10: pour the starch into the basin, add a little amount of water, and dribble the juice when grasping. Add a few more drops of oil and mix well.

Step 11: put more than half of the oil in the pot. When the oil temperature rises to 60% or 70% of the heat, hang the starch paste on the meat slices and put them into the oil pot one by one. Pay attention to hang the starch paste on the meat slices evenly, not less or too much.

Step 12: fry until golden.

Step 13: after frying all the sliced meat and taking out, wait for the oil temperature to rise a little, put in all the sliced meat and frying for about 30 seconds to make the color darker and take out.

Step 14: put a little oil in the frying pan, and pour in the scallion and shredded ginger when the oil temperature rises. Stir fry until fragrant, and then pour in the sauce.

Step 15: stir fry the juice evenly and pour in a little water twice to thicken the starch.

Step 16: pour in the fried meat, stir fry, make it hang the uniform sauce, drop in a little bright oil, stir fry a few times, then put it on the plate.

Materials required:

Loin: 220g

Water: moderate

Oil: right amount

Salt: right amount

Pepper powder: a little

Scallion white: 15g

Shredded ginger: 6 g

Orange juice: 3 tablespoons

White vinegar: 1 tablespoon

Sugar: 2 tablespoons

Starch: 130 g

Note: 1. When the oil temperature rises to 60% or 70% of the heat, you can slice the scallion and put it in. The bubbles indicate that the temperature is OK. 2. Don't fry the meat too long. You can take it out the first time, and you can take it out the second time, so as not to fry it too well. 3. The amount of seasoning can be adjusted according to the taste you like.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Cheng Xiang Li Ji