Sweet and sour tenderloin (detailed steps)(tang cu li ji xiang xi bu zhou )

Sweet and sour tenderloin (detailed steps)

Introduction:

"Sweet and sour tenderloin has sweet and sour juice and tomato sauce. Tomato sauce is easy to use. It's better to add white vinegar, but it won't hurt if it's only vinegar like me. Minced garlic can add flavor to this dish. Of course, if you don't like garlic very much, you can leave it alone. It's also a good choice to add some ripe white sesame properly. "

Production steps:

Step 1: cut pork tenderloin into strips, the thickness depends on the individual, the fine frying time is shorter, the coarse frying time is longer. Then add the salt, chicken essence and black pepper / white pepper. Add enough salt. Marinate for about ten minutes.

Step 2: then add an egg, the ratio of flour and flour is about the same as the figure, about 4 spoons of flour, 3 spoons of flour, and then add the same volume of water as the egg, and hang the paste with your hands.

Step 3: grab it as shown in the picture and set it aside.

Step 4: prepare an empty bowl, put 2-3 tbsp sugar, 2 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp soy sauce, 5-8 tbsp tomato sauce in it, mix well, then add two-thirds of the amount of water and half tbsp flour, continue to mix well. Finally, add some chopped garlic. (I put about 7-8 garlic)

Step 5: pour oil into the pot. The amount of oil should be a little more. It's not easy to fry when the oil is less. About 2-3 small bowls of oil. conflagration. When the oil temperature is 50%, put the tenderloin in turn.

Step 6: don't turn the meat immediately after cooking. When all the meat is finished, gently shake the oil pan to make the meat on the side heated evenly. After the paste outside the meat is basically set, gently push the meat with a colander.

Step 7: after deep frying and discoloration, you can separate the conglutinated meat with chopsticks, and then push it a few times to get out of the pot.

Step 8: after getting out of the pot, continue to put the oil in the pot, heat it with high fire (almost in the state of boiling oil), and put the meat just fished out into the pot at one time. Re blast.

Step 9: after re frying, the meat shell will be crispy. Deep fry until the meat turns golden.

Step 10: after you get out of the pot, pour out the oil in the pot and cook at home. If you think it's a pity to pour it out, you can use a dry container for cooking (remember to filter the dregs). Then leave a little oil in the pot, turn the heat down, pour the juice in, stir with a spatula, and cook slowly.

Step 11: (I forgot to take a picture in the boiling process) when the sauce becomes a little thick, pour in the fried tenderloin and stir fry it for a few times, so that the tenderloin is evenly covered with the sauce, and it's successful ~!

Materials required:

Pork: 500g

Vinegar: 2 teaspoons

Salt: right amount

Soy sauce: 1 teaspoon

Flour: 3 teaspoons

Garlic: right amount

Tomato sauce: 5 teaspoons

Sugar: 3 teaspoons

Raw soy sauce: 1 teaspoon

Raw powder: appropriate amount

Egg: 1

Black pepper: 1 tsp

Note: minced garlic is not necessary, but it will have more flavor if added. If you don't like it, you can leave it. Do not turn the meat too early when frying, it will make the paste hang. It is suggested to double fry, it will be crispy. (if it's troublesome, it's OK to fry it golden at one time.)

Production difficulty: Advanced

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Ji Xiang Xi Bu Zhou