The Taste of Love-sweet and Sour Pork Tenderloin
1.
Main ingredients: tenderloin and eggs.
2.
Wash the tenderloin, cut into small strips, put it in a bowl, first add a little ginger juice and pepper, mix well, then add 1 tablespoon of Daxi Da barbecue sauce to marinate for a while, until the base taste.
3.
Mix 2 tablespoons of flour and 2 tablespoons of cornstarch, add a little water to make a very dry batter, then knock in eggs.
4.
Stir into a uniform egg batter.
5.
Pour the egg batter into the marinated meat slices.
6.
Use chopsticks to pick and mix evenly. (Not stirring, just use chopsticks to pick up from the bottom and mix gently)
7.
Heat the oil over high heat, turn to medium heat when the oil temperature is 6 to 70% hot, add the tenderloin wrapped in egg batter one by one.
8.
Fry until the surface of the meat slices is slightly yellow.
9.
Scoop out the oil.
10.
After the initial frying, heat the oil to 80% heat, add the meat slices to high heat and re-fry for about half a minute, until the surface of the meat slices are golden, remove the oil.
11.
4 tablespoons of tomato paste, add 1 tablespoon of vinegar and 1 tablespoon of sugar, mix well, and prepare a little water starch.
12.
Pour out the oil from the pot, leave a little base oil, and stir in the garlic.
13.
The well-tuned tomato sauce is fry into the flavor and bubbles, and thicken the glutinous rice with a little water starch.
14.
Pour in the fried tenderloin and mix well.
Tips:
Poetry heart phrase:
1: After the flour and starch are mixed, mix with a little water first, and then add the eggs, so that it is easy to mix. If you mix the flour and eggs directly, it is also difficult to mix well.
2: You can also mix the batter directly without the egg, but the tenderloin fried with egg batter has better taste and color.
3: The egg batter should not be too thin, because the meat slices are too thin to hang on the batter.
4: When the meat slices are fried for the first time, use medium heat, so that the meat slices can be deep-fried and kept fresh and tender. Fry it again after it is fried, which will not only force out the excess oil in the meat, but also make the meat tender on the outside.
5: The amount of sugar and vinegar in the tomato sauce is adjusted according to the sweetness and sourness of the individual. Stir some minced garlic before sautéing the tomato sauce. Personally, this sweet and sour sauce tastes more fragrant.
