Garlic sweet and sour tenderloin(suan xiang tang cu li ji )

Garlic sweet and sour tenderloin

Introduction:

Production steps:

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

Step 2: put it into a bowl, add salt, pepper, cooking wine, and marinate for half an hour.

Step 3: knock the eggs into a bowl, add 5g water, stir well, then add flour, stir into a thick silk paste. Pour the batter into the tenderloin and stir slightly.

Step 4: heat the oil in the pan. When the oil is 50% hot, turn down the heat and put the meat sticks one by one. When the surface of the meat sticks is yellowish and the oil surface is floating, it can be fished out.

Step 5: add the oil to 80% heat, pour in the fried tenderloin and fry it again. When the surface is golden, remove the control oil.

Step 6: pour the ketchup into a bowl, add vinegar and sugar, and stir well.

Step 7: pour out all the oil in the pan, leave the bottom oil, stir fry garlic over low heat. Pour in the ketchup and stir fry until fragrant. Add a little water and starch and bring to a boil. Pour in the fried tenderloin, stir well, and sprinkle with cooked white sesame.

Materials required:

Pork loin: 300g

Egg: 1

White Sesame: 5g

Garlic: 10g

Pepper: 5g

Salt: 5g

Soy sauce: 10g

Sugar: 5g

Starch: 5g

Ketchup: 10g

Cooking wine: 5g

Vinegar: 5g

Note: deep fry the tenderloin twice to make it crisp and tender.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Suan Xiang Tang Cu Li Ji