Cherry meat(heng shi qie zhi zhu yi ying tao rou )

Cherry meat

Introduction:

"This cherry meat is called cherry meat because of its bright red color, cherry like size and sweet and sour taste. It has nothing to do with fruit cherries. If any expert is willing to try to stir fry cherry and meat together, I'd like to try it, too. "

Production steps:

Step 1: raw materials.

Step 2: cut the meat into 1cm cubes.

Step 3: add salt, corn starch, pepper, cooking wine, soy sauce, egg white and a little oil.

Step 4: mix well the diced meat.

Step 5: deep fry in hot oil.

Step 6: deep fry until golden, take out and fry again after the oil temperature rises.

Step 7: pour in Heinz ketchup.

Step 8: add a little salt, corn starch, soy sauce, sugar.

Step 9: add proper amount of water and mix well.

Step 10: fry a little ginger in a wok.

Step 11: pour in a bowl of juice and stir while heating.

Step 12: stir fry the soup until thick.

Step 13: pour in the diced meat.

Step 14: stir well and remove.

Materials required:

Pork tenderloin: moderate

Ginger powder: appropriate amount

Corn starch: right amount

Egg white: right amount

Heinz ketchup: right amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Cooking wine: moderate

Pepper: right amount

Note: when frying diced meat, it should be cooked one by one, otherwise it is easy to stick together.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Heng Shi Qie Zhi Zhu Yi Ying Tao Rou