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

sweet and sour fillet of pork

Introduction:

"Sour and sweet, tempting appetite, grab a bite, saliva is coming out..."

Production steps:

Step 1: prepare the raw materials and wash the garlic.

Step 2: cut the tenderloin into 6x1cm strips, remove the garlic seeds and chop them.

Step 3: put the fillet into the container, add 1g salt and cooking wine.

Step 4: add 40g water, starch and flour to mix well.

Step 5: mix the tenderloin and batter.

Step 6: heat the oil in the pan until it is 40% hot. Put the fillet into the oil one by one.

Step 7: after finishing the tenderloin meat, fry it in light yellow and pick it up.

Step 8: after the oil is hot, deep fry the tenderloin until golden yellow, and then remove and set aside.

Step 9: add 15g salad oil into the pan, heat up, add garlic and stir until fragrant, then add tomato sauce and stir until done, add 25g water, 2G salt, sugar and fragrant vinegar and stir well.

Step 10: stir well and bring to a boil. Pour in the tenderloin.

Step 11: mix the sweet and sour sauce with the tenderloin, and serve on a plate.

Materials required:

Tenderloin: 200g

Minced garlic: 15g

Ketchup: 40g

Salt: 3G

Starch: 10g

Flour: 50g

Fragrance vinegar: 40g

Cooking wine: 5g

Sugar: 60g

Salad oil: 15g

Water: 65g

Note: 1. Tenderloin can be replaced by nape meat or thinner streaky pork is more delicious. 2. When hanging paste, you can add an egg (less water) to taste better. 3. Peanut oil is better for frying meat.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Ji