Sweet and sour tenderloin(wai jiao li nen de tang cu li ji )

Sweet and sour tenderloin

Introduction:

Production steps:

Step 1: freeze the pork loin in the refrigerator and cut into long, short and uniform strips.

Step 2: mix salt and cooking wine, then add water and starch.

Step 3: the key to deep fried fillet is to add a spoonful of salad oil and set aside.

Step 4: add 2 tbsp sugar, 2 tbsp vinegar, 1 tbsp starch, 1 / 2 tbsp soy sauce, a little salt, proper amount of water and minced garlic (Tixiang) into the bowl, mix well and make a bowl of juice.

Step 5: turn 60% of the oil in the pan to low heat, and put in the mixed fillet one by one to avoid sticking together.

Step 6: deep fry in medium and low heat, then pick up.

Step 7: raise the oil temperature again and fry for half a minute.

Step 8: the surface is golden yellow. When it is crisp, take it out and put it on the plate.

Step 9: start the pot again, pour in the bowl juice, small fire is sticky.

Step 10: pour in the sirloin strips, stir well, let each one be wrapped in sweet and sour juice.

Step 11: Sprinkle with white sesame seeds after loading.

Materials required:

Pork loin: moderate

Minced garlic: right amount

Sesame: right amount

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Rice vinegar: right amount

Soy sauce: right amount

Starch: right amount

Note: 1, add salad oil when mixing the fillet is the secret of charred outside and tender inside. 2. The first time the medium and small fire into the oil pot is deep fried, the second time the heat is deep fried crisp. 3. Garlic in sweet and sour juice play a role in flavor, do not like can not put.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Wai Jiao Li Nen De Tang Cu Li Ji