When I was a child, I used to be passionate about eating sweet and sour pork ribs, so my father often gave it to me, probably because I ate too many times, so when I grow up, it’s my turn to make my own sugar in the kitchen. Vegetables such as vinegar ribs. Moreover, I am afraid of doing food that needs to be fried with a lot of oil. After all, it is impossible for the family to cook like a big restaurant and use a large pot of oil to fry things. It is too wasteful and not practical. This time, the sweet and sour pork tenderloin was named after Xiaozhe several times. Since there are requirements, I will meet him once today. I made this dish in my own home. I didn't use a lot of oil to fry the tenderloin. Instead, I fried the tenderloin several times, so I didn't need a lot of oil. In fact, sweet and sour pork tenderloin is a more common home-cooked dish, taste sweet and sour, fresh and tender, is a dish of young and old.
Cut the pork tenderloin into thick strips of fingers, add a pinch of salt, and marinate 1 tbsp of cooking wine.
Put 2 tablespoons of vinegar in a small bowl, 3.5 tablespoons of sugar, a little salt, starch and water mixed with water to add starch and stir together to form a seasoning sauce.
Add starch to the starch and add some egg white, mix thoroughly into a thick paste, and marinate the pork loin.
Put a little more oil in the pot, burn it to 80% oil temperature, put in a paste of meat, and fry until the surface is white. Pay attention to the meat sticks not put them in the oil pan, but put them in one strip, don’t put too much at once.
All the meat strips are fried and the oil is drained.
The oil in the pot continues to heat up, and the oil temperature rises again until the heat is 90%. The meat strips that have just been fried are half-fried in the pan and fried to the surface golden yellow. Remove them and continue to fry the other half to the golden brown.
All the meat strips are drained
Leave the bottom oil in the pan, heat the tomato sauce and stir-fry until the red oil
Add the seasoning oyster sauce prepared before
When the simmered juice becomes thick and red, add the fried meat strips and quickly roll over the pan.
1. The paste used for the meat sticks can not be too thin. It is better to adjust to the chopsticks when stirring. 2. When the meat is first fried in the pot, use a chopstick to hold a root into the oil pan. There is not much oil in the household, so don't put too much in each frying, and put about 6.7 pieces together at a time. After the meat stick is placed in the pot, don't flip it. After a while, the meat stick will float up on the outside. If you use the pot, use chopsticks to flip it, but it will stick to the pot. 3.Because after the first frying, the meat sticks will not stick together again, so when the meat sticks are fried, it is enough to divide all the meat strips into two portions until golden brown. 4. The time of the meat strips should not be too long, the oil temperature should be well controlled, and the oil should be used twice to make the meat strips have a tender and tender taste. 5. When the meat strips are wrapped in the juice, the action is fast. Quickly stir fry and let the meat sticks evenly wrapped in sweet and sour sauce. 6. To make sweet and sour dishes, the ratio of sweet and sour is very important. I think this ratio of sweet and sour is very suitable. You can also try it. 7. The oil that has been fried over the meat strips can be used to fry vegetables under filtration. Remind that this oil should not be used to fry other foods. Repeated heating of cooking oil will produce harmful substances, which is not good for health.