Home style pure meat(jia chang chun wei gu lao rou )

Home style pure meat

Introduction:

"Pineapple is old, sour and sweet. It's a pity that the ingredients are limited, so I made a pure taste of old meat. The taste is still good. My wife said that the taste is the same as that of the hotel. If you have the conditions, you can add diced pineapple or diced apple, which tastes better and won't feel too dry. If you want to make it look better, you can add some color pepper. "

Production steps:

Step 1: pork loin 300g, I use the front leg meat, in fact, with a little fat will be better to eat.

Step 2: mix the eggs well, add salt, chicken essence, cooking wine (deodorization) half tbsp, soy sauce half tbsp, white pepper, a little raw powder. Cover the bowl and marinate for half an hour.

Step 3: pat the marinated tenderloin with cornstarch, add oil to the cold pan, and heat it to 40% oil temperature to fry it for about 4 minutes. If there is too much meat, it can be divided into several times to save some oil.

Step 4: add 80% hot oil to the loin and fry it until golden yellow. The second frying will help seal the oil and make the meat crispy. Put the fried sirloin on the plate.

Step 5: add sugar, soy sauce, soy sauce. Bring to a boil over low heat and stir to prevent sticking. Add 100ml of water. Keep burning.

Step 6: bring to a boil, add in the tenderloin and turn over. After all the ketchup is drenched, you can start the pot. Don't copy it too long. 20 seconds is enough. After a long time, the tenderloin won't be crisp.

Materials required:

Tenderloin: 300g

Egg: 1

Cooking wine: half a teaspoon

Soy sauce: half a teaspoon

Raw powder: 100g

White pepper: 5g

Chicken essence: 5g

Salt: half a teaspoon

Ketchup: 4 tbsp

Sugar: 2 tbsp

White vinegar: 2 tbsp

Note: 1, fried meat is best fried twice, so there can be sealed oil, not greasy to eat. 2. The tomato sauce on the sirloin should be copied in a short time, otherwise it won't be crisp.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Jia Chang Chun Wei Gu Lao Rou