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

sweet and sour fillet of pork

Introduction:

"Since childhood, I like sour mouth, but also suffer from studying abroad. So he spontaneously studied, asked the God, and finally worked out this sweet and sour tenderloin, which is suitable for sweet and sour

Production steps:

Step 1: use the back of the knife to knock the tenderloin. This is to loosen the fiber of the meat and make it tender when eating. The tenderloin is already tender, and it will be double tender when patting. It's better to cut a little bit smaller than your little finger.

Step 2: then add the half bottle cap of cooking wine. Don't add too much to remove the fishiness, or the taste of cooking wine will be affected, so the meat should be fresh. Add pepper, salt and egg. Stir well and marinate for 30 minutes. Let the meat absorb the seasoning and egg

Step 3: then add half bottle cap of cooking wine, don't add too much to remove fishiness, or the taste of cooking wine will be affected, so the meat should be fresh. Add pepper, salt and egg. Stir well and marinate for 30 minutes. Let the meat absorb the seasoning and egg

Step 4: during the curing period, you can adjust the sauce, take a small bowl and put in 100g white sugar, 100ml white vinegar (I only have mature vinegar here, so almost 60g mature vinegar mixed with water, the taste is not bad), 60g tomato sauce, 5g soy sauce, a little onion and ginger

Step 5: after the meat is cured (30min), put a large amount of starch (also known as dry powder, raw powder, potato powder) and flour (both low gluten powder and high gluten powder) into it, and then mix well by hand. If it's too dry, dip some water into it by hand and mix well.

Step 6: heat the oil in the pan (the oil temperature should not be too high). I use the frying oil specially bought in the supermarket. This kind of frying oil is crispy, and the price is cheaper than ordinary edible oil. Then the fried meat is divided into two steps. 1. Take a fillet wrapped with batter and put it in the pot. If there are bubbles around, it means that the oil temperature is appropriate. Keep the oil temperature and put the fillet one by one. Deep fry until golden. Fish it out.

Step 7: 2. When the fire is heating, I feel that the oil will smoke out, and then put the fried meat back for about 20 seconds, not too long, or not too old. You'd better put kitchen paper on the plate to absorb the oil.

Step 8: while frying the meat, heat the sauce in another pot and bring it to a boil. If the soup is not thick enough, just add some starch. Finally, after the meat is fished out, scoop one or two spoons of oil into the fried meat.

Step 9: put the fried meat in and stir it. Of course, if you want something crispy, pour the juice on the meat.

Step 10: it's good to eat this dish while it's hot, so it's good to cook it last.

Step 11: it's good to eat this dish while it's hot, so it's good to cook it last.

Materials required:

Pork: 300g

Minced green onion: a little

Ginger: a little

Sugar: 100g

White vinegar: 100g

Ketchup: 60g

Soy sauce: 5g

Cooking wine: a little

Pepper: right amount

Salt: a little

Note: Well, if you don't like ketchup, you can put more sugar and white vinegar to increase 20g, or change ketchup to strawberry jam 60g. S: This is a secret practice, I won't say it to ordinary people.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Ji