Sweet and Sour Pork
1.
Cut the meat into pieces slightly larger than your thumb, put a small amount of salt and pepper noodles to marinate for a while.
2.
Sprinkle dried noodles on the marinated meat, add warm water to make a paste to wrap the meat. The paste should not be too much, just wrap the meat a little.
3.
Prepare dry flour, put vegetable oil in the pan and heat (the amount of oil should not be too little. About the amount of fried dough sticks), sandwich the meat pieces wrapped in the batter into the dry noodles and roll them around ~ make the meat evenly on flour.
4.
Put the meat in the boiling oil and fry it until the surface layer of the meat turns from white to dark yellow.
5.
Drain the oil out of the pot~ Pour out the oil, leaving a very small amount. Squeeze a bag of tomato sauce, put about four spoons of sugar, and 1/3 bowl of water into the pot. Turn on a low heat and stir fry until the sugar melts, pour in the fried meat and stir fry to make it evenly colored, then turn off the heat and serve.
6.
You're done with the delicious sweet and sour pork loin!
Tips:
1. The tomato sauce I often buy is phoenix balls, a bag for one dollar, specially for stir-fry.
2. The oil must be boiled before putting the flour-coated meat pieces! Really, the last time I made it, I was anxious and didn't wait for the oil to boil. As a result, all the flour was melted in the oil.
3. You can sprinkle a layer of sesame seeds after being out of the pot, either black or white, depending on personal taste. But I personally don't like it so I haven't spread it.
