The following content is from the parent-child story network: http://www.qzzhuang.com/ The sweet and sour pork tenderloin has a traditional rock sugar vinegar version, which can be referred to the sweet and sour pork ribs, and the tomato sauce version. The previous steps are not much different, just different juices. The traditional Chinese style is relatively sweet, sweet and sour, relatively rich and savory. Ketchup is more western-style, sweet and sour appetizing, can be eaten as a snack. Wuzyi9
1. If the loin is to be cut, put it in the refrigerator and freeze it.
2. Cut the tenderloin and marinate it with salt, pepper, and egg white ginger for ten minutes.
3. While spreading the starch, grab it with your hands until all the ridges are stained with starch and spread out.
4. After the oil pan is fried and slightly yellow, remove it, the oil does not stop the fire, and put it again in the fried golden reserve.
5. After all the oil is poured out, the oil on the pan is enough. Put the ketchup, sugar and sesame together and simmer it in a small fire.
6. Put in half a bowl of water, knead the soup thick, put the pork in step 4 and mix well.
Tips: 1, the frozen tenderloin is better cut into uniform silk. 2, the step of mixing starch, be patient, slowly sprinkle. This will not waste the starch, but also get loose loin. 3, fried pork loin to use the second resurrection method, is the first time the fire is fried yellow, fish out, burn the oil quickly into the smoke and quickly pour it in, quickly fish out.