Sweet and Sour Pork Tenderloin-tomato Sauce Version

Name: Sweet and Sour Pork Tenderloin-tomato Sauce Version
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Tenderloin; 1.5 tablespoons ketchup; piece ginger; A teaspoon salt; A teaspoon pepper; A tablespoon Sugar; A teaspoon sesame

by Old Yang's Kitchen

4.6 (1)

Favorite

3

Difficulty

Normal

Time

20m

Serving

2

The sweet and sour pork loin has the traditional rock sugar balsamic vinegar version, you can refer to the sweet and sour pork ribs, and there is the tomato sauce version. The previous steps are not much different, but the juice is different. The traditional one is more Chinese, with distinct sweet and sour, rich and salty. The tomato sauce is more western-style, sweet and sour, and can be eaten as a snack. "

Ingredients

300g Tenderloin
1.5 tablespoons Ketchup
piece Ginger

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A teaspoon Salt

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A teaspoon Pepper

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A tablespoon Sugar

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A teaspoon Sesame

Sweet and Sour Pork Tenderloin-tomato Sauce Version

1. Raw material diagram. If you want to cut the tenderloin well, put it in the refrigerator and freeze it hard.

2. Shred the tenderloin, marinate with salt, pepper, egg white and ginger for ten minutes.

3. Sprinkle the starch and scatter it with your hands until all the tenderloin is covered with starch and spread out without sticking.

4. Fry the light yellow in the oil pan, remove it, keep the oil on fire, and put it in again to fry the golden yellow for later use.

5. After all the oil is poured out, there is enough oil on the pan. Put the ketchup, sugar, and sesame seeds together and fry them over a small fire to make small bubbles.

6. Put in half a bowl of water, boil until the soup is rich, put the shredded pork in step 4 and mix well. (I forgot to take the picture).

Tips:
Afterword:

1. It is better to cut the frozen tenderloin into even shreds.

2. In the step of mixing starch, be patient and sprinkle slowly. In this way, starch is not wasted and loose tenderloin shreds can be obtained.

3. The deep-fried tenderloin should use the second re-exploitation method, that is, the first time the big fire fry is slightly yellow, remove it, burn the oil until it smokes, and quickly pour it in and remove it quickly.