Chop Fried Tenderloin
1.
Wash the pork tenderloin and cut into strips for later use.
2.
Grab the salt, cooking wine, chicken essence, eggs, cornstarch and set aside.
3.
Put oil in the pot and bring to a boil.
Start: Automatic start time: 60 S
Temperature: 200 ℃
4.
Put 1 stick of meat into the frying pan and fry until golden brown and remove. Fry in 2 times.
Start: Automatic start time: 150 S
Temperature: 200 ℃
5.
Pour the meat strips back into the pan and fry again.
Start: Automatic start time: 150 S
Temperature: 200 ℃
6.
Mix soy sauce, chopped green onion, ginger, balsamic vinegar, sugar, ingredients, and mix thoroughly and set aside.
7.
Leave a little oil in the pot and pour the adjusted juice into the pot.
Start: Manual start time: 40 S
Temperature: 140 ℃
8.
After boiling, add water starch (about 15g) to thicken.
Start: Automatic start time: 10 S
Temperature: 140 ℃
9.
Pour in the fried tenderloin and stir-fry out of the pan.
Start: Automatic start time: 10 S
Temperature: 140 ℃
Tips:
Tips
1. Add cooking oil to the starch paste to keep the paste on the outside of the meat crisp;
2. The meat strips are fried three times, the first time is to set the shape, the second is to cut off the raw, and the third time is to color and keep the meat strips crispy;
3. Deep-fried meat strips must be made at low temperature and deep-fried for many times to keep the moisture in the meat strips and make the finished product crispy on the outside and tender on the inside, sweet and sour.
