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

Sweet and sour tenderloin

Introduction:

"Where is sweet and sour tenderloin? Many friends have such doubts, but because sweet and sour tenderloin is very common in the country, people can't tell where it is. However, due to different ways of doing things in different places, they are divided into four flavors of sweet and sour tenderloin: Zhejiang, Henan, Sichuan and Shandong. It was only after I came to Chengdu six years ago that I found out that there are many colors and flavors of sweet and sour tenderloin. Every family has its own way of doing things, and every family has its own taste. Some are yellow, some are red, some are orange red, and most of them are salty Sweet, sour and sweet, mainly sweet. I also like sweet and sour tenderloin very much, so I learned a lot and summed up my own way of making sweet and sour tenderloin, hoping to help my friends who like this dish

Production steps:

Step 1: prepare the ingredients, tenderloin, breadcrumb, eggs, flour, starch.

Step 2: slice the tenderloin, not too big, just moderate.

Step 3: marinate with salt, cooking wine and black pepper for 20 minutes.

Step 4: beat the eggs evenly.

Step 5: put a small amount of flour and starch in the egg liquid to make a paste. Don't hang it on the meat stick as long as it is thin.

Step 6: put in the marinated fillet and stir evenly by hand. Make sure there's powder paste on each one.

Step 7: Sprinkle the breadcrumb and starch on the tenderloin, until each one is not sticky.

Step 8: when the oil is hot, start frying the wrapped tenderloin. Turn down the heat.

Step 9: deep fry light golden yellow, out of the pot standby.

Step 10: don't stop the fire. Continue to heat the oil until it's red. Turn down the heat and fry the light yellow fillet again until it's golden.

Step 11: Seasoning: tomato sauce, white vinegar, chicken essence, salt, oil consumption, white granulated sugar. According to personal taste, if you like sour, you need more white vinegar, if you like sweet, you need more white granulated sugar. It's just on your own.

Step 12: leave oil at the bottom of the pot, stir fry onion, ginger and garlic until fragrant.

Step 13: pour in the tomato seasoning, pour in a bowl of Zanthoxylum water, turn down the heat and start cooking.

Step 14: cook until bubbling, then add the fried fillet.

Step 15: stir fry, add white sesame and stir fry until each one is covered with ketchup.

Step 16: dish, can you resist this delicious sweet and sour tenderloin?

Step 17: put cucumber and tomato on the plate around, is it the same as the one bought outside ~ ~ ~ the taste is crisp outside and tender inside, sweet and sour, very delicious.

Step 18: finished product drawing

Step 19: finished product drawing

Materials required:

Tenderloin: 1 jin

Flour: a handful

Starch: moderate

Bread bran: moderate

Egg: one

Ketchup: according to personal taste

White granulated sugar: according to personal taste

White vinegar: moderate

Black pepper: moderate

Cooking wine: 2 teaspoons

Chicken essence: a spoonful

Oyster sauce: 1 teaspoon

Salt: a spoonful

Pepper water: a bowl

Note: not too much in the egg paste, because as long as the thin stand on the ridge, I was caught a handful of starch, a handful of flour

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Wai Su Li Nen De Li Ji Rou Tang Cu Li Ji