Sweet and Sour Pork
1.
Loose the pork tenderloin and cut into thick finger-wide strips
2.
Add cooking wine, light soy sauce, salt and marinate for more than 15 minutes.
3.
Add 4 tablespoons of potato starch to a little water, stir evenly to form a paste, this should be thicker.
4.
2 tablespoons of sugar, 1 tablespoon of vinegar, 1 tablespoon of tomato sauce, a little cooking wine, add appropriate amount of starch, 1 tablespoon of water to make the sauce.
5.
Put the marinated meat in the starch paste and grasp it well so that each piece of meat is coated with the starch paste.
6.
Put oil in the pot and put more. When the oil is 60% of the temperature, put the meat strips. Separate them one by one to avoid sticking them together. You can also deep-fry them in batches to save fuel.
7.
Fry until the color turns yellow
8.
Continue to burn the oil. When the oil temperature is 80%, add the meat strips again and re-fry until the surface is golden and the skin becomes crispy.
9.
Leave a little oil in the pot to heat up, pour the sweet and sour sauce
10.
Add the meat strips when they are thickened, sprinkle with white sesame seeds, and quickly stir-fry until each meat is coated with sweet and sour sauce and ready to be served.
Tips:
Re-frying the meat can make the outer layer of meat crisp. When coating the sweet and sour sauce, move quickly so as not to lose the crispy texture of the outer layer.
