Tomato White Honey
by Make soup for love
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare the required raw materials.
2. Cut the onion and garlic into thin strips, one spoon of tomato sauce, two spoons of balsamic vinegar, two spoons of sugar, a pinch of salt, and mix into a bowl of juice for later use.
3. Cut the tenderloin and potatoes into thin shreds for later use (the potato shreds are washed with cold water to remove the surface starch, which is not easy to oxidize and turn black).
4. Pour the egg liquid and appropriate amount of dry starch into the potato shreds.
5. Stir the potato shreds evenly so that the egg mixture is evenly covered with the potato shreds.
6. Add a little egg white, a little cooking wine, a teaspoon of monosodium glutamate, and a little soy sauce to the chopped shredded pork.
7. Pour a generous amount of vegetable oil into the pot. When the oil is 70% to 80% hot, fry the stirred potato shreds in the pot.
8. Fry until golden brown and fish in the middle of the plate.
9. Leave a little oil in the wok, spread the shredded pork when the oil is hot, stir-fry the shredded pork and serve after it changes color.
10. Pour the shallots and garlic into the wok until fragrant.
11. Then pour in the fried shredded pork and stir fry a few times.
12. Pour the adjusted bowl of juice into the pot and slip until golden red. The bowl of juice is sticky and sticky on the shredded pork and turn off the heat.
13. Pour the fried shredded pork on the potato shreds on the plate, and garnish with oranges and small tomatoes.
