A classic home-cooked dish, sweet and sour pork tenderloin is mentioned in Lu cuisine, Zhejiang cuisine, Sichuan cuisine, Cantonese cuisine and Huai cuisine, but it is most famous for its sweet and sour pork tenderloin. The sweet and sour taste is delicious. When you bite it down, you will feel crispy and tender. It is very delicious.
The main materials are ready;
The tenderloin is shot loose on both sides of the knife;
Cut the tenderloin into strips, put an egg in the middle, add cooking wine, salt, and white pepper;
Grab the spare and marinate for 10-15 minutes;
The tenderloin is wrapped in a proper amount of flour, shaken off the excess flour, and packed for spare;
Add some oil in the pot until the 60% heat is turned to low heat. The tenderloin wrapped in the top coat is deep-fried. It is light yellow and the oil is drained. The oil should not be turned off and then burned until the 90% hot pot is fried. The fire is slightly Adjust to large, fry until golden brown, with a crisp hardness;
Remove the fried tenderloin and put it on oil paper for use;
Then leave a little oil in the pot, add tomato sauce, white vinegar, salt, sugar, a little water, water starch to adjust the sweet and sour sauce, then stir the fried tenderloin quickly and evenly;
Sprinkle a little white sesame in the pan and mix it with the scallion.
1, at least two times, in order to achieve the taste of the outside crispy; 2, the mask is not good, you can change the flour into starch for better operation.