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

sweet and sour fillet of pork

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: pour the oil into the pan and heat it to 80%.

Step 3: shred the tenderloin, put in the flour and mix well.

Step 4: put the shredded pork loin wrapped with cornstarch into the oil pan and fry it.

Step 5: fry and serve.

Step 6: blow it up again.

Step 7: put sugar and salt into the pot to taste, and then mix the remaining raw powder into sauce and pour it into the pot.

Step 8: keep stirring to make a transparent paste.

Step 9: stir fry the fried tenderloin.

Step 10: add white vinegar and make it sweet and sour.

Materials required:

Tenderloin: one piece

Sugar: right amount

White vinegar: right amount

Raw powder: appropriate amount

Note: 1, no matter what kind of sweet and sour vegetables, sugar and vinegar ratio of 2:1 is a better taste. 2. As the vinegar is easy to volatilize, it is better to put it before it comes out of the pot. 3. White vinegar is not easy to color, more beautiful, if no requirements, mature vinegar, aromatic vinegar can also be. 4. Because I use brown sugar, so the soup is a little red, if it is white sugar, it should be transparent. 5. The purpose of re frying is to increase the crispness. If you don't like it, you can fry it once.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Tang Cu Li Ji