Northeast Sweet and Sour Pork
1.
Wash the large tenderloin and cut into thick slices about one centimeter
2.
Knock the meat with the back of a knife, in order to break the fiber of the meat
3.
I slapped it with a knife to break the fiber, otherwise it won’t be soft when eaten.
4.
Cut the meat into small strips
5.
Change to small pieces (I prefer small pieces, which are easy to taste)
6.
Put the cut meat in a small basin
7.
Add pepper noodles
8.
Fortified wine
9.
Add a little baking soda, the fried meat is crispy
10.
Add egg white (I will put the egg yolk in it if I save it)
11.
Add starch (the amount of starch is more)
12.
Add vegetable oil, add water
13.
Grab it evenly (in the end, wait for it to explode)
14.
Start making the sauce, prepare the onion, ginger, and garlic
15.
Minced green onion, ginger and garlic, put in a bowl and set aside
16.
Sweetened
17.
Add oyster sauce
18.
Fortified wine
19.
Add vinegar essence (must be vinegar essence, otherwise the sour taste will not come out)
20.
Add light soy sauce (light soy sauce is more salty, no need to add salt, if you are afraid of saltiness, you can add some water to dilute the light soy sauce)
21.
Stir it well, it's like this in the end
22.
Burn oil in the pot (must be soy oil, the color is good when fried). If you don’t know how to cook, you only need a chopstick. If there are small bubbles around the chopsticks, the oil temperature is just right
23.
Explode
24.
Fry until golden brown and remove
25.
Re-fry after the oil is boiled (the re-fried time should be short, just to make the meat burn out)
26.
Keep bottom oil in the pot
27.
Pour in the sauce and thicken the starch until the soup is thick
28.
Add the fried meat, turn the spoon quickly, and take it out of the pan (pour a spoonful of oil when it comes out of the pan, the meat will be brighter)
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