Sweet and Sour Pork
1.
All ingredients
2.
Wash the pork tenderloin, cut into strips, add cooking wine and salt, and marinate for about 15 minutes
3.
Mix the starch into a paste, paste the meat strips, and coat the meat slices evenly with a layer of starch paste that is not too thick.
4.
After the pan is heated, pour the oil. When it is 70% hot, fry the tenderloin in the pan and the surface turns slightly yellow, and remove the oil to control it. Pour the fried tenderloin into the pan again and re-fry, and remove the oil control when the surface is golden brown
5.
Take a small bowl, add soy sauce, Knorr Soup, salt, white vinegar, sugar, starch and a little water to make a juice
6.
Add a little oil to the pot, add ginger and minced garlic until fragrant, add the sauce to heat. Pour in the deep-fried tenderloin and stir-fry over high heat to collect the juice
7.
After the sweet and sour sauce is evenly coated on the tenderloin, sprinkle a little chopped green onion on the pan. After being out of the pot, the tenderloin covered in sauce is more delicious and rich, sweet and sour because of the addition of the thick soup treasure.
Tips:
1. Pork tenderloin is the meat on the inside of the spine of the pig, which is strip-shaped and very tender. In the process of cooking, pay attention to the knife processing, the tenderloin should not be cut too thin, otherwise it will become hard after high-temperature frying, which will affect the taste.
2. In the middle of making sweet and sour pork loin, use Knorr Soup Bora as one of the raw materials for the sauce. Since the Soup Bao is a paste-like solid, it is recommended to use a spoon or a knife to process it into small particles, and then Stir it thoroughly to make it easier to mix and dissolve. The characteristic of the thick soup treasure creates a thick and smooth taste for the sauce, which is delicious and refreshing.
