I just like the taste of the restaurant's flour and meat!
Cut the tenderloin with thin strips, marinate with cooking wine, ginger, salt, and two drops of oil.
Blurry paste: flour / corn powder / baking powder is about 3:2:1, plus 1 egg, a small amount of water and a slightly thick paste.
Pickled meat, remove the ginger, and put the paste in the batter.
Into the oil pan fried, the oil should be more, when the oil is 50% hot, put the meat into the pot one by one. Slowly fry the small fire, and then the meat strips are discolored and removed.
Sweet and sour sauce: ketchup / white sugar / white vinegar, a little salt, water, raw powder into sweet and sour sauce, taste it yourself. & <; a small amount of salt can stimulate the sweetness of sugar >
Re-fried, when the oil is slightly smoked, put the loin into the pot, and remove the surface when the micro-focus becomes brittle.
Re-burn a small amount of oil, pour in sweet and sour sauce, and when the sweet and sour sauce is thick and thick, put the ridge in a circle and put it on the plate.
1. The reason why the sweet and sour pork tenderloin of the restaurant is crispy and thick is because the baking paste is added to the batter. 2. When the frying is done, the oil must be more. When the oil is low, the oil temperature is not well controlled, and it will be in a hurry. 3. How to judge the oil temperature? Put the oil on the side of the pot, the oil slides evenly and quickly, and the oil has already burned to 50% heat.