Sweet and Sour Pork
1.
Material map, onions can be ignored, put in the oil of the fried meat.
2.
The material map was taken twice but did not put it all in. The shallots and starch were not taken.
3.
Change the tenderloin into thicker strips, add minced ginger and green onion soy sauce, cooking wine and appropriate amount of salt, evenly
4.
Stir in one direction, soak all the sauce into the meat.
5.
The crispy fried powder is mixed with an egg and some water to make a paste.
6.
The concentration of the paste is subject to the ability to hang on the meat
7.
Because I make a lot of meat, it is a bit too slow to batter one by one, so I poured the mixed batter directly into the marinated meat.
8.
Stir well.
9.
Pour the oil in the wok. If you don’t know how to judge the oil temperature, you can try the next piece of meat first, and the pan will float quickly.
10.
When there is a lot of meat, you can't finish it in one pot. You can fry them separately, and then return to the pot at the end to ensure that the fried meat is crispy.
11.
Pour appropriate amount of water into the wok, add tomato paste, add sugar and vinegar, and bring to a boil
12.
Take another small bowl, dilute the starch and thicken it.
13.
Return the fried meat to the pan, turn it over, coat it with the gorgon sauce, and take it out of the pan.
