Pastoral Time: Sweet and Sour Pot Meat

Name: Pastoral Time: Sweet and Sour Pot Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork tenderloin; 150g All-purpose fried powder; 3 cups Rapeseed oil; 1 cup water; 1/3 teaspoon salt; 1 teaspoon Cooking Wine; 1/2 teaspoon White pepper; 3 tablespoons ketchup; 2 tbsp Sweet chili sauce

by Pastoral time

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This is a very refreshing Northeastern dish with Western flavor. I was interested in it because of this interesting name. I checked the original on the Internet: at the beginning of Harbin’s establishment as a port, the Binjiang Daofu in the late Qing Dynasty hosted Western consuls. In order to suit Westerners, they liked sour. It’s a sweet habit, and the fresh and salty Northeast scorched pork slices are improved and named "Wok Boom Pork". Unexpectedly, this dish is very popular. Westerners always make no sound when ordering. Over time, it becomes Today's "Boiled Meat". This dish is of medium level of difficulty. The main point is to batter and re-fry. To make cooking more convenient, I use universal frying powder so that it only needs to be fried once without the trouble of adjusting the frying powder. In addition to the tomato sauce, the sweet and sour sauce also uses the sweet and spicy sauce that can be found everywhere in the Toronto market. The taste is very good. "

Ingredients

200g Pork Tenderloin
150g All-purpose Fried Powder
3 cups Rapeseed Oil
1 cup Water
1/3 teaspoon Salt
1 teaspoon Cooking Wine
1/2 teaspoon White Pepper
3 tablespoons Ketchup
2 tbsp Sweet Chili Sauce

Pastoral Time: Sweet and Sour Pot Meat

1. Slice the pork tenderloin, add salt, cooking wine, and white pepper, and marinate for 30 minutes.

Pastoral Time: Sweet and Sour Pot Meat recipe

2. Pour the universal fried powder into half a cup of water to make a paste.

3. Put the tenderloin on the batter.

4. Pour vegetable oil into the pan and cook until 7 is mature, then directly put the meat slices in the hot oil and fry them until golden brown, pick up and drain.