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

sweet and sour fillet of pork

Introduction:

"Sweet and sour tenderloin is golden, sweet and sour, crisp on the outside and tender on the inside. It's a good banquet dish, and it's children's love! Stir fry a big dish, the speed is slow, but can't grab it! "

Production steps:

Step 1: cut the cooked tenderloin into long and wide strips with a knife. Put the fillet into a bowl, add egg white, starch and cooking wine, and marinate for 10 minutes.

Step 2: beat in the eggs, add flour and a little water to make a thin paste. After standing for 5 minutes, put the fillet into the batter and hang it.

Step 3: put the oil on the pot and heat it to 80% heat. Put in the fillet one by one, deep fry until golden brown. Remove and drain the oil. Use the gap of fried fillet, put cooking wine, sugar, vinegar, salt, onion and ginger powder, Lake powder and a little soup in the bowl.

Step 4: heat the oil in the pan, add the tomato sauce and stir fry the red oil.

Step 5: pour in the fillet and stir well.

Step 6: cook in the sweet and sour sauce.

Step 7: when the soup is thick, leave the fire and pour in sesame oil.

Materials required:

Tenderloin: 250g

Ginger: right amount

Eggs: right amount

Starch: right amount

Cooking wine: moderate

Tomato sauce: right amount

Sugar: right amount

Precautions: 1. Freeze the tenderloin first, and it's easier to cut it into even silk. 2. Make good use of the gap between fried fillet and sweet and sour sauce. 

Production difficulty: simple

Technology: deep fried

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Ji