Name: Sweet and Sour Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork loin; Some White sesame; Some Blending oil; Some corn starch; 1 tablespoon Cooking Wine; a little salt; a little White pepper; a little Chicken noodles; 1/2 a spoon Ginger juice; 60g ketchup; 2 tablespoons Rice vinegar; 2 tablespoons granulated sugar; 2 pcs Garlic cloves

Sweet and Sour Pork

by Mother Maizi

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Pork tenderloin contains a wealth of high-quality protein, fat, vitamins and essential amino acids for human growth and development. The meat is tender, easy to digest, has the functions of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness, and enriching muscles and skin. Pork tenderloin can be eaten in many ways. It can be stewed, fried, fried, grilled, fried or stuffed for soup and so on. And my daughter’s favorite is sweet and sour tenderloin. Sweet and sour, and rich in meat, no one can resist its temptation! "

Sweet and Sour Pork

1. Wash the bought tenderloin.

2. Cut into thin strips along the texture of the meat.

3. Put the tenderloin in a bowl, add some cooking wine, ginger juice, white pepper, and salt and stir well.

4. Add a little oil, mix well and marinate for 15 minutes.

5. Take a small bowl and add tomato sauce, rice vinegar, and sugar.

6. Then add an appropriate amount of water and a spoonful of starch, mix well into a bowl of juice and set aside.

7. The marinated tenderloin should be sprinkled with dry starch, and each stick should be coated with starch and not stick to each other.

8. Heat the oil pan and add the tenderloin.

9. Fry until it changes color and remove it.

10. Heat the oil pan again, re-fry the tenderloin, and remove the oil control.

11. Use another frying pan to sauté the minced garlic.

12. Pour into the bowl of juice that was previously adjusted.

13. Cook until thick.

14. Pour the tenderloin.

15. Stir fry evenly.

16. Sprinkle with cooked white sesame seeds.

Tips:
If you like the tenderloin to be more crispy, you can first mix starch, flour and water into a paste and then wrap it so that there is a crispy crust on the outside. I wrapped the dried starch directly, and the outer layer of the finished tenderloin is a thin layer. Adjust it according to your preferences.