Sweet and Sour Pork

Name: Sweet and Sour Pork
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 500g Tenderloin; 30g Flour; 30g corn starch; 1 piece egg; 500g Peanut oil; 1 piece ginger; 0.5g Five spice powder; 0.5g pepper; 2 tablespoons Soy sauce; 2 tablespoons Cooking Wine; 2 tablespoons Sugar; 2 tablespoons Vinegar; 2g salt; 2 tablespoons ketchup; Some water

by Haitian Yishi 6305

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

Children like to eat sweet and sour taste, sweet and sour pork tenderloin is a famous dish with sweet and sour taste. The meat strips I want to make are fresh and tender, and the sweet and sour sauce is sour and sweet. There are still some skills. I will teach you the detailed methods today, and doing a good job will definitely amaze you. This is how I made a plate. My daughter ran over to eat one after I made it. After I finished cooking the pot, I ate half of the plate. My daughter said that if I didn’t want to keep it for you, I would definitely want it. I ate it all, and it seems that we have to make more next time to eat enough for both of us.

Sweet and Sour Pork

1. Wash tenderloin and cut into thin strips

2. Put it in a basin, add shredded ginger, five-spice powder, pepper, light soy sauce, cooking wine, 2 grams of salt, marinate for half an hour

3. Add a little sugar and vinegar to boil and make a bowl of juice

4. Pour starch and flour into a bowl and mix well

5. Beat in the eggs and add a little water

6. Make the batter without dry flour and let stand for ten minutes

7. Put the tenderloin in

8. Put the oil in the pot and heat it to 50% heat. You can use chopsticks to insert it vertically, and there are small bubbles around the chopsticks.

9. Pour the meat strips and fry

10. Remove the drain oil

11. Increase the oil temperature and fry again until the surface is golden

12. In a separate pot, pour 10 grams of oil into it, heat it up, pour in the tomato juice and mix well

13. Pour in the adjusted bowl of juice

14. Cook until the soup thickens

15. Pour in the fried tenderloin and stir evenly

Tips:
When marinating the tenderloin, make sure that the tenderloin is filled with the juice. The oil temperature should not be too high during the first frying. If it is too high, the skin becomes crispy, and the tenderloin is not fully cooked. The second time, the temperature should be increased. Fry the outer skin again to make it crispy.