Orange Scented Pork Tenderloin

Name: Orange Scented Pork Tenderloin
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 220g Tenderloin; Some water; Some oil; Some salt; a little pepper powder; 15g very light blue; 6g ginger; 3 tablespoons Orange juice; 1 tablespoon White vinegar; 2 tablespoons Sugar; 130g starch

by Shangshizhiwen

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I recently borrowed a copy of "Private Taste" from a friend, and I only had time to read it one day when I was about to leave work. The plot in the book was too detailed, with greedy worms appearing and hungry, and I just wanted to leave work as soon as possible. Fortunately, when I got home, I caught up with my mother’s newly bought donkey meat in sauce, served with flatbread and stew, and it tasted so fragrant, which finally relieved the pain before.

I like the title of this book, "Private Taste", rather than some so-and-so reviews. Taste is equal to everyone, everyone can taste it, but not everyone can taste it. The taste of this can only be experienced by myself. Ups and downs, each has its own advantages.

As a self who can't eat spicy food, I have a preference for sweet and sour taste. Whether it's sweet and sour sauce, tomato juice or orange juice, these sweet and sour dishes always make people think of vomiting fluid when they see it, and they can't help swallowing saliva when they see it. This tenderloin made with orange juice has this tempting and appetizing taste, exuding a slight orange juice aroma, and the meat is fried to the outside and tender on the inside. It tastes really delicious~~"

Orange Scented Pork Tenderloin

1. Wash the tenderloin and cut into long strips of thick meat.

2. Add a little salt and pepper.

3. Put in the cooking wine and stir well.

4. Put a little oil in and grab well.

5. Let stand for about 10 minutes.

6. Shred green onions.

7. Shred ginger.

8. Put orange juice, sugar, white vinegar, and cold water in a bowl and mix thoroughly to make a juice.

9. After washing the apples, cut them into shapes and soak them in light salt water.

10. Pour the starch into the basin, add in a little bit of water, and the dryness is suitable for smoothly dripping fine juice when grasping. Add a few drops of oil and mix well.

11. Put more than half of the pan oil in the pan. When the oil temperature rises to 60 to 70%, put the meat slices on the starch paste and put them into the pan. Pay attention to the starch paste on the meat slices.

12. Fry until the meat slices are golden brown, and remove after setting.

13. After all the meat slices are fried and removed, wait for the oil temperature to rise a little bit and put in all the meat slices and fry for about 30 seconds to make the color darker and remove.

14. Put a little oil in the wok, add green onion and ginger after the oil temperature rises, and pour in the juice after a little fragrant.

15. After the juice is fried evenly, pour a little water into the starch twice to thicken it.

16. Pour in the fried meat slices and stir fry so that they are covered with even sauce, add a little oil, and stir-fry for a few times to serve.

Tips:
1. When the oil temperature rises to 60% or 70%, you can slice the green onion and put it in, and it will show the temperature with small bubbles.

2. Don't fry the meat for too long. You can fish out the first time it is cooked, and it can be fished out after the second time of coloring, so as not to fry it too hard.

3. Adjust the amount of sauce according to your favorite taste, sour and sweet.