Sweet and Sour Pork
1.
I used half of fresh pork tenderloin.
2.
First cut a one-centimeter thick slice, then cut into strips.
3.
Add half a spoonful of refined salt, a spoonful of cooking wine, mix until sticky, marinate for five minutes.
4.
Adjust the crispy batter: the ratio of flour to corn starch is 2:1, two handfuls of ordinary flour (two handfuls by hand), one handful of cornstarch (handful for hand), add 5 grams of aluminum-free baking powder and mix well.
5.
Add water in batches and mix up and down with your hands until it is smooth and can drip. The crispy paste should not be too thin, too thin and uneven, and the finished product will feel too dry if it is too dry. Add a little cooking oil at the end. Mix well.
6.
Pour the meat strips into the batter and mix evenly, pick up one to see, just like this state that can evenly coat the batter.
7.
Make a sweet and sour sauce, two spoons of sugar, a little refined salt, one spoon of white vinegar, half a spoon of mature vinegar, and one spoon of orange juice and mix well.
8.
When the oil is 40% hot, add the meat strips and start frying.
9.
Fry slowly for about three minutes, and the crispy surface of the meat strips will turn golden brown.
10.
When the oil temperature rises to 60% to 70% hot, add the meat strips and re-fry them again, about 10 seconds to remove. Re-frying can make the meat strips more crispy, even if it is topped with sweet and sour sauce, it is still crispy and delicious.
11.
Add tomato sauce in the pot and stir fry.
12.
Add the sweet and sour sauce and continue to stir fry to thicken the juice, add a little cooking oil and stir well to make the sweet and sour sauce and oil fully blend.
13.
Add the meat strips and stir quickly to make the sweet and sour sauce evenly hung on it.
14.
Out of the pot.
