Sweet and sour pork chop(tang cu da pai )

Sweet and sour pork chop

Introduction:

"In the past, I always had to consider their taste in cooking. Today, I only consider my own taste. Finally, I didn't expect that my little man was lucky. I ate more than three pieces of sweet and sour food all at once. I'm not a meat eater, but I can't resist sweets. In the past, I only knew how to use salt and flavor as seasoning in cooking. But after eating the dishes made by my mother-in-law, I found that the dishes made by my mother-in-law are really unique. I also found that sugar is one of the important seasonings in delicious food. Then today's sweet and sour steak is the fresh taste made from sugar. I believe it is the great love of carnivores and sweet lovers. "

Production steps:

Step 1: prepare materials.

Step 2: cut the thigh meat into large rows according to the direction.

Step 3: put the large row in a bowl, add white granulated sugar and stir well.

Step 4: add vinegar

Step 5: add the delicious soy sauce, stir well, marinate for 30 minutes.

Step 6: add starch and evenly grasp the large row.

Step 7: prepare the oil pan and put it into the large row.

Step 8: deep fry until both sides are golden, and take out for standby. (note that the fire should be larger. The high temperature can lock the moisture. Do not fry it in a small fire for a long time. Otherwise, the taste will be old after the big drain is dry.)

Step 9: add a little oil in the frying pan, add scallion and stir fry until fragrant.

Step 10: add Gaozai chili sauce and stir fry out the oil.

Step 11: thicken the starch and bring to a boil.

Step 12: pour in the large row and stir fry quickly.

Materials required:

Hind leg lean meat: 300g

Scallion: 1

Starch: 30g

Sugar: 2 tbsp

Weishida delicious soy sauce: 1 tbsp

Vinegar: 2 tbsp

Salt: right amount

Edible oil: right amount

Gaozai chili sauce: right amount

Note: Tips: 1. Sugar must be added first to lock the sweet taste. 2. When frying the big ribs, the fire must be big, so that the big ribs will be crisp on the outside and tender on the inside. 3. If you don't thicken it, you can stir fry it directly with Gaozi chili sauce.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Da Pai