Sweet and Sour Pork

Name: Sweet and Sour Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork loin; 1 piece Egg white; 2 tablespoons starch; 1 tablespoon salt; 3g Chicken noodles; 10g Sugar; 15g Vinegar; Some Vegetable oil; a little shallot; a little pepper powder; a little Ginger powder; Some garlic

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Of our three daily meals, pork is the one that we eat the most. Different parts of pork can be eaten in different ways. For example, pork belly is suitable for braised pork and stew, pork chops are suitable for frying or grilling, buttocks are used for filling dumplings, and pork is the tenderest part with the best taste. It must be the tenderloin.
There are two tenderloins on a pig, and they are all lean. Whether it is sliced, diced, shredded, fried, fried, or smashed, they are all delicious.
The sweet and sour pork tenderloin I made today, as well as the "pot meat", "sweet pork section", "soft fried meat" and so on in Northeastern cuisine, I also use it. I think the sweet and sour pork tenderloin in Shandong cuisine has the most authentic taste. It does not use tomato sauce to season it, but uses vinegar and sugar. This is also the traditional method introduced here. The finished product is golden in color, sweet and sour, not fishy or greasy, and tender on the outside and tender on the inside. Every time it is served on the table, there is a "CD", which my family loves to eat. However, there are still some points that need to be paid attention to to make this dish, let's take a look at it next. "

Sweet and Sour Pork

1. Prepare all kinds of ingredients first.

2. It is better to cut the pork tenderloin if it is frozen slightly. Remove all the fascia on the surface of the pork loin, and cut the thick finger strips diagonally. Tips: There is a saying called "cutting beef horizontally and vertically cutting chicken", pork must be cut diagonally. If it is cut transversely, it is easy to fall apart and break, and it is neither jammed nor scattered easily when cut diagonally. The thickness of the strips is also particular: not too thin, so as not to fry hard; not too thick, not easy to taste and deep-fried.

3. Pour the cooking wine, light soy sauce, pepper powder, chicken powder, ginger powder and a little salt into the meat. Grab it with your hands and marinate for about 10 minutes.

4. Pour in starch and egg white, and mix well. Tips: When marinating the meat, let the starch coat the meat, which can not only ensure that the water in the meat will not lose too much, will not become dry and hard, but also add a smooth taste. The amount of starch added should be adjusted according to the state of the meat after grasping, and the meat should be wrapped without dripping. You can also add a little more flour, so that the fried skin will be relatively thicker and appear more meaty, which is usually done in restaurants.

5. While marinating the meat, mix the sugar, vinegar, starch, water, and a little light soy sauce to make a seasoned soup. Don't make this gorgon juice too viscous, so as not to pour it into the pot and solidify too quickly, and the thick gorgon will be sticky and not refreshing. As for the ratio of sugar and vinegar, it is generally 2:3, but it can also be adjusted to 3:4, depending on personal taste.

6. Heat vegetable oil in a small pot, heat the oil to 50% to 60% hot (about 160-180 degrees), lower the tenderloin into the pot one by one, fry and poke apart to avoid sticking. Tips: There are many ways to judge the oil temperature. You can use chopsticks to hold a piece of meat and put it in the oil. If it rises immediately, it means the oil temperature is right. If the meat sinks to the bottom, it means the oil temperature is not enough. You have to reheat it for a while.

7. The squeezed meat is taken out and placed on absorbent paper to absorb the remaining oil. Generally, it is fried twice, the first time it is deep-fried and then fished out, the second time it is deep-fried, and the surface is deep-fried.

8. Then finally stir fry to thicken. Add a little oil to the pan and saute the shallots and garlic. If you want to eat meat and vegetables, you can also pour sliced cucumbers and carrots and stir-fry them until they are broken.

9. Pour in the squeezed meat, and pour the seasoned gorgon juice prepared in step 5 along the side of the pot. Stir fry quickly over the fire.

10. When the gorgon juice becomes thick and translucent, hang it evenly on the meat section, turn off the heat and serve it on the plate. Tips: The thickening and stir-frying must be quickly stirred, otherwise the juice will become sticky when it reaches 60 degrees, and it will become uneven.

11. Before being out of the pot, cook a little vinegar on the side of the pot to make the aroma stronger. Pay attention to the cooking method, pour the vinegar on the hot pan instead of directly on the meat.

Tips:
A. The starch used for thickening generally includes potato starch (potato starch, also called corn starch) and corn starch. Using potato starch to thicken the color, the texture is more viscous, but the dishes will become thinner when they are cold. Corn starch does not have this problem.
B. Thickened gorgon juice, there are also pure water + starch, and water starch with seasoning. Pouring juice is also a thickening method, because it is thinner and translucent, it is also called glass gorgon.
C. Defrost pork tenderloin, preferably at room temperature or refrigerated to thaw, do not wash with hot water, it will lose the instant protein in it, and it will also affect the texture and taste of the meat.