Sweet and sour pork chop(tang cu xiao pai )

Sweet and sour pork chop

Introduction:

Production steps:

Step 1: fine row, cut into small pieces and put in water

Step 2: after boiling, remove the foam

Step 3: vinegar: sugar (1:1) + cooking wine + soup (cooked spareribs soup) into juice

Step 4: start cooking

Step 5: turn down the heat and deep fry the essence

Step 6: finely arrange it into golden color and remove it after oil control

Step 7: start the pot again to make oil, put in the fine row, pour in the juice, and collect the juice

Step 8: Harvest juice

Step 9: OK! Load it!!!!

Step 10: one more

Materials required:

Two catties of pork

Vinegar: right amount

Sugar: right amount

Cooking wine: moderate

Note: 1: after boiling, be sure to beat the foam. 2: turn down the fire when frying. 3: stir fry frequently when collecting juice. 4: add old wine when eating

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Xiao Pai