I am specializing in the chef class for this dish. The teacher taught. I think it is easy to learn, and Sichuan food is a must. No one will refuse.
Sweet and sour sauce: 2 grams of MSG, 2 grams of chicken essence, 25 grams of white sugar, 12 grams of white vinegar, 1 gram of pepper, 10 grams of cooking wine
Tenderloin marinade: half an egg, 25 grams of starch, 10 grams of cooking wine, one gram of pepper, one gram of salt. Grab evenly, code is good. Side dish: red pepper, fungus, cut lettuce.
Drain the pot and pour the oil out. Add the amount of oil that can be marinated, and burn it to 60% heat (small smoke on the side of the pot is 60% hot). The scoop will be over water (the meat is not easy to stick to the scoop). Then pour the meat into the pot. Stir-fry until the meat turns white! Complete the excess oil and leave the bottom oil in the pot. Pour 20 grams of chopped bean paste, stir-fry with onion, ginger and minced garlic! (The meat should turn red.) Pour the side dish and add sweet and sour sauce.芡 芡
It is best for beginners to buy an electronic scale, the kind that is dedicated to the kitchen. This ingredient is a complete formula, and if the seasoning is not well grasped, it will not work!