Sweet and Sour Pork
1.
The raw material diagram is shown in the figure. Grind the ginger into a puree and squeeze the juice out.
2.
The tenderloin is cut into equal-sized cubes, placed underneath with a chopstick, sliced horizontally, and sliced vertically, with the bottom constant.
3.
Chopped tenderloin shreds, with salt, pepper (white pepper is best), egg white, ginger juice, marinate for ten minutes.
4.
The marinated tenderloin shreds, mix evenly with dry starch, shake off the starch attached to it, and place it in a colander for later use.
5.
The colander is immersed in 80% of the hot oil, quickly fry the shape, remove it, and fry again. Don’t deep-fry the tenderloin for a long time.
6.
Serve the fried tenderloin on a plate for later use.
7.
Put a little sesame seeds in the water starch and set aside.
8.
Put ketchup, sugar, and half a bowl of water in the pot, boil them together, and cook for one minute. Thicken.
9.
Thicken. Just pour it on the meat immediately.
Tips:
Sweet and sour pork tenderloin, three steps: pickling, frying, and sauce.
1. For pickling, use salt, pepper, and egg white. Put enough salt but not salty. The amount of stir-fry is the same as usual.
2. The frying should be quick, and the shredded pork should be finely chopped. Don't worry about not being fried. The meat is not tender after being fried for a long time. There will be a second re-exploitation. The purpose of the re-exploitation is to make the outside more crisp.
3. Adjusting the juice is very important. The sweet and sour taste is right here. I use Heinz ketchup, which is delicious. Three parts of Heinz ketchup, one part of soft white sugar, five parts of water, boil it for a while, and then thicken it. The thickening should not be too thick, just a little bit, one teaspoon of starch, one tablespoon of water, Mix into water starch.
