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

sweet and sour fillet of pork

Introduction:

"At noon the day after my little nephew came to Quanzhou, I fried vegetables and steamed fish. Seeing the dishes on the table, my little nephew asked me," aunt, do you have any meat? " Me: "do you like meat?" Little nephew shyly smile: "it's OK." At dinner. The little nephew brought food to millet, and then said to millet, "Xiaole, do you know? I envy you I asked him, "why do you envy Xiaole?" The little nephew said seriously, "because he has a good mother like your aunt. If only I had one." Ha ha ha. Me: "your mother is also very good." Little nephew: "well, my mother is very good, but her cooking will be a little bit less delicious than you.". So at noon on the third day, I specially made sweet and sour tenderloin for him to eat. It can not only satisfy his lust for meat, but also eat rice with soup, which is his favorite

Production steps:

Step 1: wash and drain the tenderloin.

Step 2: cut the tenderloin into finger size strips.

Step 3: add salt, pepper and cooking wine

Step 4: add egg white and marinate for 10 minutes.

Step 5: marinate good sirloin, mix well with dry starch

Step 6: shake off the starch and put it in the colander

Step 7: put a little oil in the pan. When it is 80% hot, put in the tenderloin wrapped with starch and fry it quickly.

Step 8: re blast quickly.

Step 9: set aside the fried meat.

Step 10: take a bowl and add sugar, vinegar, starch, white sesame and water to make a thin water starch.

Step 11: leave a little oil in the pan, add ketchup and bring to a boil.

Step 12: pour 10 into 11, bring to a boil over high heat, turn low heat until the soup is thick.

Step 13: pour the soup over the fried tenderloin.

Step 14: mix the soup evenly.

Materials required:

Loin: 500g

Starch: right amount

Water: half a bowl

Egg: 1

Sesame: right amount

Ketchup: 3 tbsp

Sugar: 2 tbsp

Cooking wine: moderate

Salt: right amount

Pepper: right amount

Vinegar: 2 tbsp

Note: sweet and sour tenderloin, three steps: marinate, fry and mix juice. 1. Salt and pepper egg white should be used for pickling. Salt should be enough but not salty. The amount of fried vegetables is the same. 2. The frying should be quick, and the shredded meat should be cut carefully. Don't worry about not being cooked. The meat is not tender after long frying. It needs to be re fried again. The purpose of re frying is to make the outside more crisp. 3. Mixing juice is the key. The taste of sweet and sour is just right here. Tomato sauce three, a soft sugar, water five, boil for a while, and then thicken, thicken not too thick, a little can be, a teaspoon of starch, a teaspoon of water, into water starch.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Tang Cu Li Ji