Sweet and Sour Pork
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash the tenderloin and cut into thick strips about 0.5 cm wide.
2. Add cornstarch, water, half an egg white, and a few drops of salad oil and stir evenly (preferably hang the batter thinly), put the tenderloin strips into the batter and wrap it with a thin batter.
3. Pour enough oil into the pot, heat to 60% hot on high heat, turn to medium and low heat, put in the battered pork loin strips, fry for about one minute to remove the oil.
4. Then turn the oil in the pot on high heat and continue heating. When the oil is 80 to 90% hot, pour in the meat strips and re-fry for a while until golden brown, remove the oil.
5. Mix tomato sauce, salt, white pepper, rice wine, rice vinegar, and sugar to form a sauce.
6. Leave a little oil in the pot and fry the minced ginger and garlic over low heat to create a fragrance
7. Add the prepared sauce and fry until it is a bit sticky.
8. Pour in the fried tenderloin strips
9. Stir evenly to get out of the pot.
