Production simplicity: ★ ★ production time: 25 minutes
The pork tenderloin is cut into thick slices first, then loosened with a knife back. After slicing, cut into slender strips.
Marinate with marinade for 15 minutes, then drain the oil and start to heat up.
Start the hot oil on the pan, then use 5 tablespoons cornstarch to mix the meat sticks and mix them evenly.
Heat the oil to 170 degrees in the pot.
Put in the loin strips wrapped in powder, the oil temperature should be high enough to float when the meat is put into it.
Keep frying until golden brown with a big fire and remove the drained oil.
Mix the seasonings all in the bowl.
Put two tablespoons of oil in the pot and pour in the sauce to make it thick.
Put the fried ridge strips in.
Quickly stir fry until the loin strips are all wrapped in sauce.
1. If there is no thermometer, you can first put a strip of meat to test the oil temperature. If the meat strip can float immediately, it means enough temperature. 2. Because it is fried with a big fire, the time in the oil pan should not be too long. See the surface for some golden yellow to fish out. Otherwise, it is not crispy inside, but the taste is very hard. 3. When you are finally wrapped in sauce, do not stay in the pot for too long, otherwise the meat strips will absorb too much sauce, which will affect the crisp taste. About the author: Round pig, national senior pastry chef, British PME certified cake maker, founder of round pig baking classroom, SOHU food blogger, good at home cooking and baking dessert, gourmet bestselling author. He is the author of "Cooking in the Kitchen", "Boiled Pigs", "Cooking in the Kitchen", "Cooking in the Kitchen", "Cooking in the Kitchen", "Healthy Baby in the Kitchen", "Chicken Chef". Baking a whole" Welcome to my WeChat public number: round pig kitchen (micro signal z08880)