The Beauty of The Country | The Lawless Sweet and Sour Pork Tenderloin
1.
Ingredients to be prepared: Tenderloin: 1 strip, cleaned, cut lengthwise from the middle of the tenderloin, and then cut into coin-thick slices.
2.
Add 1.5g white pepper, 2g salt, 2 tablespoons of cooking wine, mix well and marinate for about 15 minutes.
3.
Beat the whole egg, and coat the marinated meat slices with the egg mixture. Dip the meat slices covered in egg liquid with a layer of dry starch, wrap them well and pat firm.
4.
Heat the oil in the pot to 60% hot, and fry the meat slices in the pot. The shell is light yellow and remove the oil control. Add an appropriate amount of cold oil to the pot, and then increase the oil temperature to 80% hot again, and put the meat slices into the pot for re-frying. Use a colander to flip the meat slices. When you hear the sound of "rustling", it means that the shell is very crispy. Quickly remove all the meat slices to control oil.
5.
Place the fried tenderloin slices on the plate, in the shape of peony flowers.
6.
Adjust the bowl of juice: 110g tomato sauce, 20g sugar, 2 tablespoons of white vinegar, 1 tablespoon of cooking wine, 5g of salt, appropriate amount of water, the amount of water should be controlled according to the amount of tenderloin, and the overall amount should not be too small. It is advisable to pour the juice evenly.
7.
Boil the sauce: Pour a little base oil into the pot. After the oil is hot, pour the juice in the bowl that has just been adjusted, and boil it over medium heat, stirring constantly with a spatula. When the sauce starts to bubble, slowly pour in the water starch and stir evenly with a spatula while pouring. Scoop up the sauce to observe the consistency. It is best if it is close to the concentration of the concentrated juice that you usually drink. At this time, turn off the heat and pour the sauce evenly on the previously set shape tenderloin slices.
8.
Peony fragrance, peony fragrance, golden pistil blooms and red jade room.
Thousands of red clouds are rotten, and hundreds of crimson light up.
The splendid section opens at the beginning of the land, when the wind does not bear the blue musk sac.
The fairy Qi tree is white and colorless, and the queen peach blossom is not fragrant.
Su Lu was light and purple, and the rising sun gave birth to red light.
The shades of red and purple are low and high.
Tips:
1. It is best to freeze the tenderloin slightly before cutting it, and it is better to cut it slightly harder.
2. When the meat slices are dipped in starch, do not dip them too thickly, but evenly and tightly, so that the fried meat will have a crispy shell.
3. The oil temperature should not be too high during the first frying.
4. The oil temperature should be high during the re-frying, and the high-temperature blasting should be carried out quickly. When you hear the sound of "rustling" when using the colander, remove it immediately.
5. Without the author's authorization, please do not reprint, and prohibit all forms of pirated images. Thank you.
6. For more delicacies, please follow Sina Weibo @twinsliuliu's fancy delicacies.
