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

sweet and sour fillet of pork

Introduction:

"Sweet and sour, both young and old."

Production steps:

Step 1: sirloin right, cut into strips, sprinkle some pepper, put in the separated egg white, add a small spoon of salt, put some shredded ginger, stir well and marinate for 15 minutes.

Step 2: Sprinkle the cornmeal directly on the salted meat, take out the shredded ginger before sprinkle, sprinkle and stir evenly until the meat is covered with cornmeal.

Step 3: put the meat into the frying pan in order to avoid sticking. Deep fry until well done and slightly yellow. Remove.

Step 4: heat the pan again, bring the oil to boil, pour all the yellowish tenderloin meat into the pan, deep fry until crisp and golden, and take it out for later use.

Step 5: pour the oil in the pan, add ketchup, a spoonful of sugar, half a bowl of water, a little white sesame, bring to a boil and stir. When the juice is thick, add the fried sirloin and stir fry. Collect the juice and put it on the pan.

Materials required:

Tenderloin: moderate

Sesame: right amount

Ginger: moderate

Egg white: right amount

Raw powder: appropriate amount

Tomato sauce: right amount

Sugar: right amount

Pepper: right amount

Salt: right amount

Note: 1. If you want a little crispy meat, put more flour and fry it for a while. If you want soft and tender meat, wrap less flour. 2. Sprinkle sesame seeds on the top of the pot to increase the taste and aroma.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Ji