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

sweet and sour fillet of pork

Introduction:

"Sweet and sour tenderloin, crispy outside and tender inside, tastes sweet and sour. It's a good dinner dish. Especially for children and women. Pork tenderloin is also known as small tenderloin, such as wrist thick and thin, red meat color, tender meat. This meat is the tenderest part of the lean pork, so the price is higher; and the pork Tongji, also known as waiji, is thick and thin, the meat color is lighter, the taste is second only to the pork loin, and the price is relatively cheap. It is also a good choice to choose the pork waiji to make this dish. "

Production steps:

Step 1: shred the tenderloin.

Step 2: marinate pork fillet with salt, pepper, egg white and ginger for 10 minutes.

Step 3: Sprinkle starch with your hands until all the tenderloins are covered with starch and spread without adhesion.

Step 4: deep fry the tenderloin in the oil pan until yellowish, remove and deep fry again.

Step 5: leave the bottom oil in the pot, put the tomato sauce, sugar and sesame together, stir fry over low heat and make bubbles. Put in half a bowl of water and boil until the soup is thick.

Step 6: put the fried tenderloin in and stir well.

Step 7: sweet and sour.

Materials required:

Tenderloin: 250g

Ginger: right amount

Starch: right amount

Eggs: right amount

Pepper: right amount

Sesame: right amount

Sugar: right amount

Tomato sauce: right amount

Precautions: 1. Freeze the tenderloin first, and it's easier to cut it into even silk. 2. Deep fried sirloin needs to be re fried twice, that is, deep fried in the first big fire, slightly yellow, and fished out. After the oil is burned to smoke, it is quickly poured in and fished out.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Ji