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

sweet and sour fillet of pork

Introduction:

Production steps:

Step 1: cut the tenderloin into long strips, add 1 tbsp cooking wine and a little salt (less than 0.5 TSP) to marinate for a while

Step 2: add an egg white, 3 tbsp flour, 1 tbsp starch and 1 tbsp water to paste the tenderloin

Step 3: take an empty bowl, put a proper amount of starch, and then wrap the starch on the tenderloin, shake off the excess starch

Step 4: heat the pan and add some oil. Deep fry the tenderloin over medium heat for about 3 minutes. Set aside

Step 5: heat up the oil again and fry the fillet for the second time. Because the oil temperature is very high this time, fry it for 30 seconds quickly and take it out

Step 6: mix ketchup, sugar and 3 tbsp water to make a sauce

Step 7: heat the pot, add a small amount of oil, stir fry the scallion and garlic to make the flavor

Step 8: put the juice from step 6 into the pot. If the soup is too thick, add a little more water.

Step 9: put the tenderloin into the pot, stir fry over high heat and add the juice. Thicken with half a bowl of starch water and stir fry a few times

Materials required:

Pork loin: 300g

Scallion: right amount

Minced garlic: right amount

Cooking wine: 1 teaspoon

Salt: right amount

Egg white: 1

Starch: right amount

Flour: right amount

Ketchup: 0.5 bowl

Sugar: 3 teaspoons

Note: the purpose of twice deep frying is: the first time is medium heat deep frying, and the second time is high heat deep frying

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Ji