Sweet and sour pork fillet(tang cu guo ta li ji )

Sweet and sour pork fillet

Introduction:

"It's said that kuotai sirloin is a special dish in Tianjin. Soft and tender eggs are wrapped in smooth and tender sirloin. People will love it when they eat it. The original version of kuotai sirloin is not sweet and sour, but it's boring to eat one kind of taste! Those who try to make sweet and sour are more popular with their families. The soft and tender eggs are filled with sweet and sour sweet and sour juice, and the tender tenderloin melts at the entrance, so you can't stop when you take a bite! "

Production steps:

Step 1: the raw material is super simple, you can leave it without chives. Mince shallots, shred fillet, marinate with a little salt and cooking wine.

Step 2: to make a bowl of juice, I used 2 spoonfuls of soft sugar.

Step 3: add 5 teaspoons vinegar, 1 teaspoon soy sauce, add half a bowl of water to make sweet and sour juice. (there are many kinds of vinegar, and the acidity is also different. I use Tianli brand sweet vinegar, which is not too sour. If you use old vinegar or mature vinegar, you should reduce the proportion of vinegar, and you should remember to taste it when you mix it well.)

Step 4: put starch into the marinated sirloin and mix well.

Step 5: fry in oil pan until discolored.

Step 6: add the right amount of salt and a little chopped chive into the egg and break it up.

Step 7: put more oil in the pan, fry the eggs into egg cakes, lay them flat and put them into the sirloin, fry them slowly over low heat, and keep turning the pan to make the eggs solidify and wrap the sirloin.

Step 8: you can turn the spoon when it's basically solidified. I turned it with a shovel, so it's not good-looking. I should turn the spoon all at once. Open the fire and pour in the sweet and sour juice. Keep the fire and let the juice be quickly absorbed by the eggs.

Step 9: you can get the juice out of the pot and sprinkle with chives. Looking at no soup, tender eggs and tenderloin but full of sweet and sour juice, sweet and sour very fragrant, right? Every time my family this big plate but will not be left, baby especially eat sweet. It's simple and appetizing. It's very suitable for hot days. You don't need to stay in the kitchen for too long to eat delicious food. Let's try it.

Materials required:

Eggs: 4

Loin: moderate

Chives: right amount

Sugar: right amount

Vinegar: right amount

Salt: right amount

Cooking wine: moderate

Starch: right amount

Note: the final spoon of the egg is a technical job, which determines the appearance of the final product. Every time I do it, I'm miserable and depressed! I suggest you add more oil when you fry eggs. Don't fry the tenderloin too old. It can change color as soon as it changes color. At last, wrap it in the egg and cook it with sweet and sour juice. It will be ripe.

Production difficulty: unknown

Technology: decocting

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Guo Ta Li Ji